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Summer sandwich with sun-dried tomatoes and grilled courgette
Finish this summer white bread sandwich with ERU Zomerbalans Pesto. Delicious with sun-dried tomatoes and grilled courgette.
20 min- Lunch
- ERU Zomerbalans Pesto
- 4 people
20 min
Lunch
ERU Zomerbalans Pesto
4 peopleIngredients
- 1 courgette
- 150 grams sun-dried tomatoes
- olive oil
- salt and pepper (to taste)
- 12 slices of white bread
- 150 grams ERU Zomerbalans Pesto
- 75 grams rocket
Equipment
- Paper towel
- Cocktail sticks
Preparation| 5 min
- Wash the courgette and slice thickly.
- Finely chop the sun-dried tomatoes.
Method| 15 min
- Heat some olive oil in a grill pan and cook the courgette on one side without moving until it browns.
- Turn over the courgette in the pan and cook the other side brown, also without moving it.
- Leave the courgette to drain on a paper towel and sprinkle with salt and pepper.
- Spread one side of the 12 slices of bread with ERU Zomerbalans Pesto.
- Place 4 slices with the pesto side up.
- Top the bread with half of the courgette slices and sun-dried tomatoes.
- Divide the rocket over the bread.
- Then top with the next 4 slices of bread with the pesto side down.
- Top the stacked sandwiches with the remaining courgette and sun-dried tomatoes.
- Top with the remaining 4 slices of bread with the pesto side down.
- Top with the remaining 4 slices of bread with the pesto side down.
Ingredients
- 1 courgette
- 150 grams sun-dried tomatoes
- olive oil
- salt and pepper (to taste)
- 12 slices of white bread
- 150 grams ERU Zomerbalans Pesto
- 75 grams rocket
Equipment
- Paper towel
- Cocktail sticks
