"Part 2 Of the meditarranean sandwich It's really tasty and a great way to eat less bread but still have a sandwich. By hollowing out a loaf and layering with yummy fillings. It's also the BEST for picnics or a day at the beach. We layered ours with brinjal buttenut squash beets spinach and a butternut, coriander and chilli hummus. "
Mediterranean Sandwich
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Recipe Intro From beetroot_and_bear
We adore this interesting and manifestly healthier version of that great sandwich classic, the muffaletta.
Meditarranean Sandwich
Recipe by Beetrooot and Bear
This is a great way to use up the bits and pieces in your fridge and turn them into something awesome. You can also pick up a great selection of grilled, marinated or pickled vegetables from your local deli and use these for layering your sandwich. This sandwich is great for picnics or a day out and can be made in advance.
Ingredients
1 round loaf of good quality bread (you can use any variety)
1 cup Hummus (store bought is fine and add some chilli and coriander to this)
4 large cooked Beetroots thinly sliced
1 cup of cooked or marinated sliced eggplant
2 cups cooked and sliced butternut
2 cups spinach
Directions
Take the bread and cut off the top and put to one side (this will become the lid of the sandwich)
Hollow out the bread so that it resembles a bowl. Coat the inside with hummus
Start layering by adding your beetroot first and then a layer of each ingredient with some hummus in between.
Keep layering until you reach the top of the bowl.
Place the bread lid on top and press down firmly.
Wrap the loaf tightly in cling film and place a plate or tray on top of it.
Place a weight on the plate to press it down.
Let it sit for half an hour.
Remove from fridge and slice.