- 60g/2¼oz basil leaves
- 50g/1¾oz toasted pine nuts
- 50g/1¾oz Parmesan, grated
- 2 garlic cloves
- 75-125ml/ 2½-4fl oz extra virgin olive oil
- 2 jars roasted red peppers
- 2 yellow peppers
- 2 green peppers
- 400g/14oz heritage tomatoes, sliced
- 2 tbsp olive oil
- 1 courgette, sliced
- 1 large red onion, peeled and cut into wedges
- 200g/7oz hard cheese. sliced
- 1 large round bread loaf (about 23cm/9in wide)
- salt and freshly ground black pepper
- For the pesto, place all the ingredients except the oil in a food processor and blend. Gradually add the oil until you have a thick paste, and set aside.
- For the sandwich, place the red and yellow peppers directly on a gas flame and keep turning until black all over. Remove from the hob and place in a bowl, cover with cling film, and set aside. Once cool enough to handle, peel off the black skin and cut the flesh into quarters, removing the seeds.
- Heat a griddle pan and drizzle the sliced courgettes with olive oil. Place on the griddle until charred on both sides.
- Slice off the top of the loaf of bread. Hollow out the loaf by scooping out the soft bread, leaving 3cm/1¼in of bread around the edge.
- Fill the hollow loaf with layers of the peppers, tomatoes, courgettes, red onion, cheese and pesto, seasoning between each layer.
- Place the lid of the loaf back on and push down, you can wrap it in cling film and leave overnight or slice straight away.