Pani Cunzatu
Serves: 4
Cost Cutting Eco Friendly Quick Make
The sandwich is the basis of any good picnic so make yours deli-inspired!
Ingredients:
100g sun-dried tomatoes in oil, drained well4-6 tbsp Filippo Berio Monti Iblei Extra Virgin Olive Oil
300g rustic loaf of bread
1/2 tsp flaked sea salt
8 slices of soft vegetarian cheese or mild Cheddar
2 tbsp fresh oregano (or1 tbsp dried oregano)
8 fresh basil leaves, torn
freshly ground black pepper
method:
- Finely chop the sun-dried tomatoes. Preheat the oven to 180C/350F/Gas 4 for about 10 minutes.
- Top with the tomatoes, cheese slices and oregano. Sprinkle with salt and basil leaves. Put on top of the loaf and cut into 4–6 wedges.
- Garnish the seasoned bread with basil leaves and serve while warm.
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