Ingredients

• 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

Directions

• 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.