06 Jul
Antipasto Goat’s Cheese Sandwich
Recipe by Georgia East
Serves: 2
Ingredients:
1 large ciabatta roll/small loaf, halved lengthways 3 sweet peppers Olive oil 100ml wine vinegar Half a lemon, juiced 1 Tbsp lemon zest 2 Tbsps Italian parsley, finely chopped 2 cloves garlic, crushed 10ml dried oregano Basil pesto 100g Fairview Black Pepper & Paprika Chevin, sliced into rounds 2 large ripe tomatoes, sliced 70g Italian salami slices Fresh basil leaves
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Method
Blister the peppers on the braai or over a gas flame. Once the skin is blackened, put the peppers in a large bowl and cover with clingfilm. Once cooled slightly, rub off the skin and slice into strips. Combine 50ml olive oil with the vinegar, lemon juice & zest, parsley, garlic and oregano and season with salt. Place the peppers in the dressing and leave to marinate for 30 mins to an hour - preferably overnight.
Drizzle the halved ciabatta with olive oil and grill on the cut side. Spread the bottom half with the pesto, followed by the goat’s cheese, the marinated peppers and the salami. Top with the sliced tomatoes and season with flaky salt. Add the basil, close up the sarmie and slice in half - to be enjoyed immediately!