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Warm Roasted Veg Sandwich

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min

    Note-you will only need about ¼ of the squash, please keep remainder for use in other recipes.

    Ingredients

    • 4 slices BFree Wholegrain Sourdough Loaf
    • 1 medium raw beetroot
    • 1 small butternut squash
    • Small bunch Calvo Nero
    • 1 garlic glove
    • A few sprigs thyme
    • 2 tbs light oil
    • 1 mozzarella ball
    • 1-2 tbs mayonnaise
    • English mustard (optional)
    • Salt
    • Pepper

    Method

    1

    Pre heat the oven to 180°C

    2

    Line 2 baking trays with parchment.

    3

    Thinly slice the thin end of the squash you want the slices to be about 2mm thick and about 10 of them, place on one of the prepared trays and rub with a little oil, salt pepper and sprinkle with half the thyme leaves.

    4

    Repeat with beetroot.

    5

    Place both trays into the oven and cook for about 10 minutes, then turn the slices and cook for a further 5 minutes or until cooked through and a little caramelised on top.

    6

    Whilst the veggies are roasting, remove the leaves of the Calvo Nero from the stalks and thinly slice.

    7

    Place in a non-stick pan with a little light oil and sauté until beginning to wilt, add the crushed garlic clove and continue to cook for a further minute or two. Set aside.

    8

    Take 4 slices of Wholegrain Sourdough Loaf, butter if you wish and spread a little mayo on each slice, divide the squash slices between them and top with slices of mozzarella, followed by the beetroot slice and Calvo Nero. Place the remaining slice on top and cut in half.

    9

    Mustard spread onto the bread makes a nice addition.

    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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