You may also like
Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 1 (13.5 oz) can artichoke hearts, sliced
- 2 None red peppers, seeded, quartered
- 2 None yellow peppers, seeded, quartered
- 5 tbsp olive oil
- 4 tbsp pesto sauce
- 1 loaf ciabatta, halved horizontally
- 2.5 oz baby spinach
- 5.25 oz mozzarella cheese, sliced
Method
- Preheat oven to 425°F. Place artichokes and peppers in a roasting pan and coat with olive oil. Season then roast for 25-30 mins, until tender and lightly charred. Let cool.
- Spread pesto over bottom layer of ciabatta. Top with roast vegetables, spinach and cheese. Sandwich with top layer and secure with butcher's twine. Wrap in parchment paper. Cut into thick slices and serve.
