Summer sandwich with sun-dried tomatoes and grilled courgette
recipe with ERU Zomerbalans Pesto
Summer sandwich with sun-dried tomatoes and grilled courgette

Summer sandwich with sun-dried tomatoes and grilled courgette

Finish this summer white bread sandwich with ERU Zomerbalans Pesto. Delicious with sun-dried tomatoes and grilled courgette.

  • 20 min
  • Lunch
  • ERU Zomerbalans Pesto
  • 4 personen

Ingredients

  • 1 courgette
  • 150 grams sun-dried tomatoes
  • olive oil
  • salt and pepper (to taste)
  • 12 slices of white bread
  • 150 grams ERU Zomerbalans Pesto
  • 75 grams rocket

Equipment

  • Paper towel
  • Cocktail sticks

Preparation| 5 min

  • Wash the courgette and slice thickly.
  • Finely chop the sun-dried tomatoes.

Method| 15 min

  • Heat some olive oil in a grill pan and cook the courgette on one side without moving until it browns.
  • Turn over the courgette in the pan and cook the other side brown, also without moving it.
  • Leave the courgette to drain on a paper towel and sprinkle with salt and pepper.
  • Spread one side of the 12 slices of bread with ERU Zomerbalans Pesto.
  • Place 4 slices with the pesto side up.
  • Top the bread with half of the courgette slices and sun-dried tomatoes.
  • Divide the rocket over the bread.
  • Then top with the next 4 slices of bread with the pesto side down.
  • Top the stacked sandwiches with the remaining courgette and sun-dried tomatoes.
  • Top with the remaining 4 slices of bread with the pesto side down.
  • Top with the remaining 4 slices of bread with the pesto side down.

Ingredients

  • 1 courgette
  • 150 grams sun-dried tomatoes
  • olive oil
  • salt and pepper (to taste)
  • 12 slices of white bread
  • 150 grams ERU Zomerbalans Pesto
  • 75 grams rocket

Equipment

  • Paper towel
  • Cocktail sticks