Try out all the nice things stuffed between springy focaccia slices in the deli section.
- fresh pesto 4 tbsp
- focaccia bread 300g, cut into 2 pieces and halved horizontally
- salami 6 slices
- mozzarella 125g ball, drained and sliced
- plum tomatoes
- roasted red peppers
- mixed pitted olives a small handful
- chargrilled artichokes from a jar or tub, 75g
- rocket a handful
- balsamic vinegar 1 tbsp
Spread the pesto on both sides of the focaccia then layer in the salami, mozzarella, SunBlush tomatoes, peppers, olives and artichokes.
Mix together the rocket, balsamic vinegar and a little seasoning in a bowl, then pile this into the sandwich, pouring any left-over vinegar in, too.
Put the lids on the sandwiches, and eat straight away, or preferably wrap and chill for a few hours or overnight for the flavours to mingle.
Check out a wide selection of breads on farmbox if you're looking for bread substitution.