MEDITERANEAN VEGGIE SANDWICH
Cost
Difficulty
Hot
Cold
Ingredients
For 1 portion
Pre-cut tartaruga bread
Pesto rosso : 1 teaspoon
Parmesan cheese shavings
Basil : 2 leaves
Salt & pepper
30g of Marinated courgettes :
3 courgettes, the juice of1/2 lemon, 4 tablespoon of olive oil, 5 leaves of mint, salt and pepper
30g of Roasted pepper :
250g of Red peppers, 60g of olive oil, 10g of marjoram and 3g of salt
Associated Product
Recipe
This sandwich is the result of culinary innovation, featuring our premium tartaruga bread. It's the perfect addition to the menu if you are looking fro veggies options. Ideal for restaurants seeking to boost their offerings with a fresh and exciting recipe. Plus, it can be prepared in just 15 minutes, ensuring prompt and delicious service for your customers.
Preparation : 10 minutes
Prepare a roast peppers:
Place 2 red peppers on a baking tray with baking paper, bake at 200° for about 30 min. Once cooked, place them in a container and cover with foil, let them cool and peel. Cut the peppers into slices of about 4 cm by 5 cm and place them in a container with olive oil, salt and marjoram.
For the marinated courgettes:
Using a mandoline, slice the courgettes to a thickness of about 0.4 cm. Prepare an emulsion with the oil, lemon, salt and pepper. Place the sliced courgettes in a container and sprinkle them with the emulsion and fresh mint leaves. Leave to marinate.
Place 2 red peppers on a baking tray with baking paper, bake at 200° for about 30 min. Once cooked, place them in a container and cover with foil, let them cool and peel. Cut the peppers into slices of about 4 cm by 5 cm and place them in a container with olive oil, salt and marjoram.
For the marinated courgettes:
Using a mandoline, slice the courgettes to a thickness of about 0.4 cm. Prepare an emulsion with the oil, lemon, salt and pepper. Place the sliced courgettes in a container and sprinkle them with the emulsion and fresh mint leaves. Leave to marinate.
Dressing : 5 minutes
Gently toast the tartaruga bread for 2 minutes.
Spread 1 teaspoon of pesto rosso on the bottom side.
Arrange slices of marinated courgettes and roasted peppers.
Add 2 basil leaves and parmigiano crops.
Season with salt and pepper and close the bread.
Spread 1 teaspoon of pesto rosso on the bottom side.
Arrange slices of marinated courgettes and roasted peppers.
Add 2 basil leaves and parmigiano crops.
Season with salt and pepper and close the bread.
Chef's tip
Save the rest of the marinated courgettes and roasted pepper for future use