Italian deli sandwiches
Tesco Bake At Home Petit Pains
½ small, (use red onion), finely sliced
125 g, , sliced
Sweet piquante peppers
3¾ oz, (100g), drained, patted dry and sliced
12 slice(s), small, (total weight 50g)
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Bake the petits pains for 8 minutes or until golden and toasted. Set aside to cool for 5 minutes, the slice them in half horizontally.
- Spread the pesto over the bottom of the petits pains. Divide the rocket, red onion, mozzarella, roasted red peppers, salami and basil between the petits pains. Brush the cut side of each petits pains with ½ tsp olive oil and then press down over the fillings.
- Wrap the petits pains tightly in clingfilm and store in the fridge with a plate on top of them, weighted down with tins, for 1 hour. The petits pains are ready after this time and are best eaten within 2-3 hours of making.