Resting time: 6 hours
Serves: 4
1 large ciabatta roll or 4 small buns
30 ml (2 T) butter
125 ml (½ c) basil pesto
250 ml (1 c) pickled peppers/pepper dews
500 g assorted cold meats (salami, ham, smoked chicken)
200 g mozzarella balls, sliced
onion marmalade
salt and freshly ground black pepper to taste
1 large bunch of rocket leaves, washed
1. Cut the ciabatta in half lengthways. Butter both sides and spread with pesto. Place a layer of peppers on the bottom slice of bread. Top with a generous layer of cold meats and cheese.
2. Drizzle some onion marmalade over the cheese and season with salt and pepper. Top with rocket and a slice of ciabatta.
3. Wrap each sandwich tightly with plastic wrap and place on a plate. When all are prepared place the plate in the fridge for at least 6 hours and weigh down to ensure all the ingredients and flavours combine well.
- Hope Malau
