PEPPADEW® Brick Pressed Picnic Sandwich Recipe | Food Network UK

Name: PEPPADEW® Brick Pressed Picnic Sandwich Recipe | Food Network UK
Total time: 25 min
Ingredients: 1 1/2 tsp Dijon mustard; 1 Tbsp balsamic vinegar; 50 ml good quality olive oil; Salt; freshly ground pepper; 1 loaf ciabatta; 1/2 cup pesto; 1/2 cup sundried tomato paste; 3 whole roasted red, yellow or orange bell peppers (use jarred or roast your own), sliced into thick strips; 150 g feta cheese, crumbled; 200 g marinated artichoke hearts; 100 g green olives; 1 jar PEPPADEW® Sweet Piquanté Peppers Whole, (Mild or Hot) drained; 100 g sliced Provolone or mozzarella cheese; 150 g prosciutto, thinly sliced; 150 g salami, thinly sliced; 30 g mixed herbs, flat leaf parsley & basil

foodnetwork.co.uk

This brick-pressed ciabatta sandwich recipe is easy to make for a picnic or weekend lunch. Layered with flavourful Italian-style antipasto ingredients.

View full recipe on foodnetwork.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.

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Cooking tools:

Cast iron skillet
Bread knife
Cutting board
Mixing bowl
Whisk
Colander
Spoon
Plastic wrap
Refrigerator

Ingredients

1 1/2 tsp Dijon mustard
1 Tbsp balsamic vinegar
50 ml good quality olive oil
Salt
freshly ground pepper
1 loaf ciabatta
1/2 cup pesto
1/2 cup sundried tomato paste
3 whole roasted red, yellow or orange bell peppers (use jarred or roast your own), sliced into thick strips
150 g feta cheese, crumbled
200 g marinated artichoke hearts
100 g green olives
1 jar PEPPADEW® Sweet Piquanté Peppers Whole, (Mild or Hot) drained
100 g sliced Provolone or mozzarella cheese
150 g prosciutto, thinly sliced
150 g salami, thinly sliced
30 g mixed herbs, flat leaf parsley & basil