Mediterranean Sandwich



  • 1 pugliese loaf (Italian round country bread)
  • 1 garlic clove, halved
  • olive oil (see method)
  • 1 tablespoon tapenade
  • 150 g/5 oz sliced aubergine, char-grilled
  • 150 g/5 oz sliced courgette, char-grilled
  • 1 red pepper, skinned and char-grilled
  • 1 yellow pepper, skinned and char-grilled
  • 30 large basil leaves
  • 150 g/5 oz sun-dried tomatoes
  • 4 tablespoons pesto
  • 425 g/14 oz buffalo mozzarella, thinly sliced
  • 125 g/4 oz pitted black olives
  • 50 g/2 oz red onion, thinly sliced
  • 50 g/2 oz rocket leaves
  • 1 tablespoon balsamic vinegar
  • 50 g/2 oz spinach leaves
  • salt and freshly ground black pepper


Cut a lid off the top of the loaf and hollow out the bread, leaving a 2.5 cm/1 inch crust all the way round. Rub the cut surfaces with the garlic, then drizzle with olive oil. Spread the tapenade in the base, then layer up all the ingredients in the order shown above, seasoning each layer with salt and pepper. Pour on the vinegar between the rocket and spinach. Replace the lid and wrap the loaf in clingfilm. Refrigerate overnight, heavily weighted.

Serve in wedges with a salad of frisée.