Ingredients· 2 slices of Allinson Malted Harvestgrain batch
· Buffalo mozzarella, sliced
· 2-3 slices of parma ham
· 1 red pepper or a jar of roasted red peppers, drained and chopped
· Handful of fresh rocket leaves
· Freshly ground black pepper
1. Place the red pepper on a baking sheet and brush with a little olive oil.
2. Roast in a preheated oven at 220°C/425°F/Gas Mark 7 for approx 20-25 minutes until the skin blisters. Leave to cool for ten minutes before slicing and deseeding. Alternatively, you can always use jarred roasted peppers or get over the deli counter for greater convenience.
3. Butter two slices of Allinson Malted Harvestgrain batch.
4. Place the mozzarella onto one of the slices and layer the parma ham on top.
5. Slice the red pepper into thick strips and place evenly over the ham.
6. To finish, add a handful of fresh rocket leaves and season with a little ground black pepper. Top with the other slice of buttered bread and serve.
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