Give your summer dining an Italian twist with Mario Matassa’s delicious sandwich, which is bursting with glorious Mediterranean flavours
Preparation time 5 minutes (more for the peppers)
Cooking time 10 minutes
• 2 skinned and roasted peppers (one red and one yellow)
• 1 large aubergine
• 2 courgettes
• olive oil
• 2 ciabatta loaves, about 20cm in length
• 250g mozzarella, sliced
• salt and freshly ground black pepper
• a sprinkling of fresh or dried oregano
1 Prepare the peppers according to the tip below. Cut the aubergine and courgettes lengthways into 5mm-thick strips. Brush the strips with a little oil and griddle until tender – about 2-3 minutes on each side. Set aside to cool.
2 Cut the ciabatta in half lengthways, divide the vegetables and cheese into two equal portions, then begin building the sandwich. Place the slices of courgette on the bottom, followed by the aubergine, then mozzarella, and a sprinkling of oregano. Finish by placing slices of roasted pepper over the top.
3 Place the ‘lid’ of the bread on top and press down firmly. Wrap the sandwich up tightly in clingfilm and place in a cool place for an hour or two before serving. When ready to serve, cut the ciabatta into approximately 3cm slices.
TIP Shop-bought will be fine, but if you want to prepare your own peppers, simply char them under the grill, or on a dry, heavy-based pan, or – better still – on the barbecue. When they are charred, pop them into a plastic bag or a tupperware box and let them cool before peeling off the skins and dousing them in your best olive oil.
Find more Italian-inspired recipes here