Stuffed picnic sandwich with goat cheese
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: | Snacks, Salads, Sandwiches Lunch |
| Seasons | |
| Tags: |
Ingredients
For
4
Person(s)
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.
- 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. - 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!
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.
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.
Notes
Nutrition facts
Serving size diet vegetarian
Per Serving
