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Infinity sandwich

Recipe blog

Infinity sandwich

Emily Kerrigan

The layers of this hollowed-out sandwich go on and on, making it the skyscraper of sandwiches. Kids like scooping out all the breadcrumbs and replacing them with spoonfuls of colourful filling. You can eat the sandwich immediately but if you have time enough to weigh it down in the fridge under a heavy bottomed pan overnight, all the oils and flavours will really soak into its foundations and this skyscraper will really reach its peak. 

Makes 1 loaf 

1 pain de campagne (or similar rustic loaf)
3 tbsp superfood pesto or fresh basil pesto
2 large ripe tomatoes
1 ball of mozzarella
a few handfuls leftover roast chicken
a good handful of baby spinach
a handful of basil leaves
olive oil
salt and pepper

Takes 20 minutes

1. Use a bread knife (adults only) to carefully slice a lid off the top of the loaf and set aside. Get the kids to scoop out all the inside of the loaf into a bowl so you just have the shell of the loaf left. Reserve the breadcrumbs for another use (try the topping for our fish fingers).

2. Carefully slice up the tomatoes with a serrated knife while the kids drain the mozzarella and rip it roughly with their fingers. Shred the chicken.

3. Now you can layer up your sandwich. Start with all the pesto, spreading it out evenly across the base. Now add the chicken in an even layer, using the back of the spoon to press it down as firmly as you can. Repeat this layering and pressing down process for the sliced tomatoes, the ripped mozzarella, the spinach and the basil leaves (ripped up or left whole, whichever you prefer). Drizzle a little olive oil over the top and season with salt and pepper.

4. Press the bread lid down and either eat immediately or wrap in greaseproof paper and string and store in the fridge overnight under a heavy based pan to let the flavours develop.