This Caprese spring sandwich is graphically assembled using our versatile presliced ciabattina. With a quick preparation time of just 20 minutes, it makes an attractive addition to your sandwich shop or café. If you want to seduce the palates and eyes of your customers with authentic Italian flavours, this dish is the perfect choice.

Preparation : 15 minutes
For the marinated courgettes: ​
Using a mandoline, slice the courgettes about 0.4 cm thick. Prepare an emulsion with oil, lemon, salt and pepper. Then, place the sliced courgettes in a container and sprinkle them with the emulsion and a few fresh mint leaves. Leave to marinate.​​

For the chickpea cream: ​
Drain the chickpeas, dry and peel them. Blend the chickpeas with oil, lemon, salt and fine black pepper to create a smooth cream.​​

For the roast peppers: ​
Place 2 red peppers on a baking tray with baking paper. Put them in the oven and bake at 200° for about 30 min. Once they are cooked, place them in a container and cover to let them cool. Then peel and cut them into slices of about 2 cm by 4 cm. ​
Dressing : 5 minutes
Take the Ciabattine out and place them in the oven to bake at 180°, for 14 min. Meanwhile, slice the buffalo mozzarella. ​ ​

Once the ciabattine have cooled, cut them lengthwise and spread the chickpea cream on both inner sides. Then stuff by alternating the courgettes, mozzarella and pepperoni until complete. Garnish with mint and basil leaves. ​
Chef's tip
Remember to refrigerate any leftover grilled courgettes for future use.
You can use already prepared marinated zuchinis and add chopped fresh mint on top before serving.