Ingredients

Method

• 2 brinjals, sliced into rounds
• 2 red peppers
• 4 T olive oil
• 1 ciabatta
• 2 T basil pesto
• 2 T Woolworths fresh roasted red pepper pesto
• 150 g Woolworths antipasto Italiano selection
• 125 g buffalo mozzarella, sliced
• 50 g Parmesan, thinly sliced

Method

Ingredients

1. Preheat the oven to 200°C. Arrange the brinjals and peppers on a baking tray, overlapping slightly if necessary. Brush both sides of the brinjals and peppers with olive oil and season with salt.

2. Roast until the brinjals are evenly browned and the peppers are slightly roasted, about 20 minutes, turning over halfway.

3. Remove from the oven, place the peppers in a bowl with a lid and allow to steam for 5 minutes. Rub off the skins and discard the seeds and ribs.

4. Heat the ciabatta in the oven for 5 minutes or until crisp on the outside. Halve and spread the
basil pesto onto the top half and the red pepper pesto to the bottom half.

5. Place some of the antipasto selection on the bottom half, followed by the cheeses. Tear the red pepper and add to the sandwich with the brinjals. Top with the remaining antipasto selection and the top of the sandwich. Slice into portions and serve.

Find more sandwich recipes here 

Photographer: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Jones