Description
Bread rolls stuffed with delicious layers of cheese and vegetables.
Ingredients
Scale
- 4 small bread rolls (crispy on the outside)
- 1 zucchini, sliced in thin rounds
- 4 tablespoons sundried tomato spread (or pesto/tapenade)
- a handful of fresh basil leaves
- 7 oz. (200 gr.) mozzarella cheese
- 2 roasted red bell peppers
Instructions
- Heat a grill pan and grill zucchini slices, until they are somewhat charred.
- Use a small knife and cut the top third off each bread roll. Scoop out bread, but leave a 0.5 inch (1 cm) shell.
- Spread the inside of the rolls with half the tomato spread, then add the basil leaves and half the sliced mozzarella. Add the grilled zucchini, the roasted red peppers and the other half of the mozzarella and sundried tomato spread.
- Replace the tops of the bread rolls and press down firmly.
- Place a can (or something heavy) on top of each roll to weigh down. Cover with foil and place in the fridge for at least 30 minutes (longer is better).
- Let come to room temperature and serve cold or bake for 10 minutes in a 400F (200C) oven until the breads are crispy and cheese has melted.
- Prep Time: 10 mins
- Cook Time: 10 mins