Picnic Sandwich with Grilled Pepper Pesto
Level up your deli game with this muffuletta sandwich inspired by New Orleans, using Chantal Organics pesto.
Ingredients
- Quick vegetable pickle
½ carrot, diced - ½ celery stick, diced
- 2 red radish, diced
- ½ capsicum, diced
- ½ small onion, diced
- 1 green chilli, deseeded and sliced
- 1 cup Chantal Organics Apple Cider Vinegar
- 2 tbsp Chantal Organics Rice Syrup
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- Bread
- Focaccia or Sourdough loaf
- Sandwich fillings
- 1 jar Chantal Organics Grilled Pepper Pesto
- 250g Deli meat of your choice (we used deli ham and Italian salami)
- 300g sliced fresh mozzarella
- Rocket
- Chantal Organics Extra Virgin Olive Oil
instructions
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Step 1.
To make the pickle, add vinegar, rice syrup, salt and pepper, and bay leaf to a pot and bring to the boil. Add your vegetables to a bowl or jar and carefully pour over the liquid. Set aside to pickle for 5 minutes, then drain and remove the bay leaf. Cool in the fridge until ready to use.
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Step 2.
Cut the bread in half through the centre and spread both halves with pesto. Layer the base with the vege pickle, followed by the deli meat and mozzarella. Top with rocket leaves and drizzle with olive oil.
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Step 3.
Close the sandwich and gently press down to compress. Cut into 4-6 squares or as desired.
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Chantal Organics Products used
