Bagna Cauda Picnic Sandwich
Bagna Cauda Picnic Sandwich
Bagna Cauda Dressing
Ingredients
1anchovy
4 cloves garlic
25ml balsamic vinegar
50ml olive oil
25g melted butter
1 teaspoon Dijon mustard
Method
Peel and slice the garlic thinly. Cook gently in the oil until golden. Place in a blender with the remaining ingredients. Process to a smooth sauce.
Green Olive Tapenade
Ingredients
150g green olives
Juice 1 lemon
2 anchovies
Handful parsley chopped
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Blend to a smooth puree.
Sandwich Ingredients
1 sourdough or crusty loaf
4 plum or vine tomatoes, sliced
1 mozzarella ball
4 slices parma ham
8 slices salami
Handful mixed leaves
12 basil leaves
2 red peppers
Method
Grill the peppers either over gas directly or under a grill until scorched. Place in a bowl and cover. Leave for 10 minutes then peel under water. Remove seeds.
To assemble the sandwich:
Split the loaf in half lengthwise.
Spoon the bagna cauda generously over the bottom and top cut sides of the bread.
Spoon on the tapenade on to the bottom of the bread.
Scatter over the leaves, and dress with more bagna cauda.
Top with parma ham, sliced tomatoes and season with salt.
Slice the mozzarella and spoon on top and drizzle over more bagna cauda. Spread over the basil leaves.
Top with the peppers, a drizzle of bagna cauda and the salami.
Press down with the top of the loaf. Wrap tightly in greaseproof and chill for a few hours.
Slice and serve.
