Club Sandwich with Grilled Courgette, Mozzarella & Olive Cream

Ingredients

• 6sourdough bread — sturdy slices
• 1courgette — approx. 300 g
• 150 gmozzarella
• 150 groasted red bell pepper — from a jar
• 60 gsun-dried tomatoes
• 40 grocket
• 50 ggreen olives — pitted
• 60 gGreek yoghurt
• 1 tbspgreen pesto
• 2 tbspolive oil
• ½ tspdried oregano
• black pepper
• salt — small pinch

Method

1. 1

   Slice the courgette into long strips about ½ cm thick.

2. 2

   Mix with 1 tbsp olive oil, oregano, and black pepper.

3. 3

   Grill the courgette for 2–3 minutes per side in a hot griddle pan and let cool briefly.

4. 4

   Finely chop the green olives and mix with Greek yoghurt, 1 tsp olive oil, and black pepper.

5. 5

   Drain the mozzarella, pat dry, and slice thinly.

6. 6

   Thoroughly drain the roasted bell pepper and sun-dried tomatoes and pat dry. Slice the bell pepper into strips.

7. 7

   Toast the six slices of sourdough bread until golden brown.

8. 8

   Spread two slices with olive cream and divide half of the courgette, mozzarella, and rocket over them.

9. 9

   Place a second slice of toasted bread on top and spread it thinly with pesto.

10. 10

    Divide the roasted bell pepper, sun-dried tomato, remaining courgette, mozzarella, and rocket over it.

11. 11

    Add black pepper and cover with the last two slices of bread.

12. 12

    Press down gently and cut diagonally in half.