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Mediterranean Vegetable and Prosciutto Focaccia Sandwich Recipe

Name: Mediterranean Vegetable and Prosciutto Focaccia Sandwich
Prep time: 30 min
Cook time: 40 min
Total time: 24 h 10 min
Yield: 4
Ingredients: 1 Red Bell Pepper; 1 Yellow Bell Pepper; 1 Green Bell Pepper; 2 Zucchinis; 1 Loaf of Focaccia Bread; 1/2 cup of Pitted Mixed Olives; 200 grams of Provolone Cheese; 3 Tbsp of Sun-dried Tomato Pesto; 8 Slices of Prosciutto; 8 Slices of Soppressata; 2 Tbsp of Olive Oil; 1 Tsp of Salt; 1 Tsp of Black Pepper

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This sandwich is full of yummy veggies and meats. It has roasted peppers, zucchini, and creamy cheese. It's big and has a tasty bread called focaccia. You make it, squish it, and eat it cold. It's good for picnics!

Ingredients

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Green Bell Pepper

2 Zucchinis

1 Loaf of Focaccia Bread

1/2 cup of Pitted Mixed Olives

200 grams of Provolone Cheese

3 Tbsp of Sun-dried Tomato Pesto

8 Slices of Prosciutto

8 Slices of Soppressata

2 Tbsp of Olive Oil

1 Tsp of Salt

1 Tsp of Black Pepper

Method

Turn on the oven and make it hot to 180°C/356°F.

Cut the bell peppers into big pieces and put them on a tray. Pour 1 Tbsp of olive oil and 1/2 tsp of salt on them. Rub the oil and salt all over the peppers. Cook them in the oven for 40 minutes until they look soft and yummy.

Cut the zucchinis into long, thin pieces. Put them in a thing with holes (colander) over a bowl. Sprinkle lots of salt on them and wait 20 minutes. The salt takes out water from the zucchinis.

Get the other stuff ready while you wait. Cut the focaccia bread in half so it opens like a book. Take out the seeds from the olives. Cut the cheese into thin pieces.

When the peppers are cooked, let them cool down. Then, take off the skins so they are smooth.

After the zucchinis sit for 20 minutes, use a towel to make them dry. Put a pan on the stove but don't make it too hot. Cook the zucchinis until they have brown marks. Then put them in a bowl with 1 Tbsp of olive oil and 1/2 tsp of black pepper. Mix them around.

Open the focaccia bread and spread the sun-dried tomato pesto on the bottom part.

Put the zucchinis on the pesto, then the cheese. Put the prosciutto and soppressata on next. Add the peppers and olives last.

Put the top of the focaccia on. Wrap the sandwich with plastic wrap really tight. Put something heavy on top to squish it. Put it in the cold fridge all night.

The next day, take the sandwich out of the fridge. Take off the plastic wrap. Cut the sandwich into 4 pieces and it's ready to eat!

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