Stuffed picnic sandwich with goat cheese(Featured Chef HLN)
Easy
Cheap
A delicious recipe for a pleasant picnic. Of course you can replace the goat cheese with delicious Serrano ham, Parma, .... or possibly add. A recipe with which you can take all roads for a delicious picnic.
| Category: | Sandwiches Lunch |
| Seasons | |
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Ingredients
For
4
Persons
Ingredients
| 1 ball Bread (+/- 23cm diameter) |
| 2 tbsp Extra virgin olive oil |
| Green pesto |
| 2 Red Onions (Shelled, in quarters) |
| 2 Red peppers |
| 2 Zucchini's |
| 250 g Soft goat cheese |
| 12 leaves Basil |
| Sea salt and freshly ground black pepper |
Stuffed picnic sandwich with goat cheese Directions
- Cut the cap off the bread and spoon out the crumb, if possible, so that only the outer crust remains (save the bread for another dish if necessary)
- Stir 1 scoop of oil through the pesto and spread half of the mixture on the inside of the crust and cap. Put it away.
-
Brush the onions with some oil and roast them on both sides for 10 minutes in a grill pan until they are very soft. Allow to cool.
- Grill the peppers under the grill for +/- 15 minutes until they are blackened. Put them in a plastic bag and close it. Let cool.
Now remove the skins and seeds from the peppers and cut the flesh off and cut into quarters. Save the juice. -
Cut the courgettes lengthwise into 2mm thick strips, brush with oil and grill for 3 minutes on both sides until they are lightly scalded and soft. Let cool.
- Put the filling in layers in the bread (the goat cheese and the pesto in the middle).
Wrap the bread in plastic wrap and place it on a plate. Put a plate upside down on it and put a heavy tin on it. Put it in the fridge for a few hours. - Take the bread in foil to the picnic. Cut it into points during the picnic. Tasty!
Recipe notes
Nutrition facts
diet vegetarian
Per Serving
