Italian sandwich with turkey, ham and roasted vegetables
Filed under: Lunch
Preparation time
Cooking time
Portions
ingredients
- 2 individual ciabatta breads
- 1 small eggplant, thinly sliced and roasted
- 1 red bell pepper, roasted and cut into strips
- 4 slices of fresh mozzarella (about 100 g)
- 4 to 6 slices of Olymel sliced turkey
- 4 to 6 slices of Olymel sliced ham
- 1 handful of fresh arugula
- 4 to 6 oil-packed sun-dried tomatoes, drained and chopped
Tip: for an even more Italian flavor, replace ciabatta bread with foccacia with herbs or olives.
instructions
Prepare the roasted vegetables
Eggplant:
- Preheat the oven to 200°C (400°F).
- Slice the eggplant into thin rounds and place them on a baking sheet lined with parchment paper.
- Drizzle with olive oil, season with salt and pepper.
- Roast in the oven for 15 to 20 minutes, flipping halfway through, until golden and tender.
Red bell pepper:
- Cut the pepper in half, remove seeds and membranes.
- Place the halves skin-side up on a baking sheet.
- Roast in the oven at 200°C (400°F) for 20 to 25 minutes, until the skin is charred and blistered.
- Remove from oven, cover with a bowl or clean towel for 10 minutes to loosen the skin.
- Peel off the skin and slice into strips.
Assemble the sandwiches
- Cut the ciabatta breads in half horizontally.
- On the bottom half of each bread, layer: roasted pepper strips, roasted eggplant slices, 2 slices of fresh mozzarella, 2 slices of turkey, 2 slices of ham, chopped sun-dried tomatoes, and a bit of arugula.
- Close with the top half of the bread and serve.
