Charred Vegetable and Poached Salmon Panini

Moist, moreish and made in advance, this many layered and multi-coloured sandwich from James Martin boasts magical Mediterranean flavours
By James Martin
Charred Vegetable and Poached Salmon Panini
  • Rating:
  • Serves: 8
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the pesto

  • 30 g oregano
  • 30 g basil
  • 2 tinned anchovies
  • 1 cloves garlic, crushed
  • 1 pinches black pepper
  • 100 ml olive oil

For the panini

  • 4 tbsp olive oil
  • 1 courgettes, sliced
  • 1 aubergines
  • 3 red peppers
  • 2 yellow peppers
  • 1 large loaf bread, bloomer
  • 450 g salmon, sliced and poached
  • 1 red onions

For the salad

  • 1 heads chicory
  • 100 g rocket
  • 30 g parmesan, shaved with a potato peeler
  • 1 lemon juice
  • 1 lemon zest
  • 2 tbsp extra virgin olive oil

Method

1. Place all the ingredients for the pesto into a blender and whiz until you have a slightly textured paste. Refrigerate until ready to use.

2. Set the oven to 200C/gas 6. Drizzle the courgettes and aubergines with olive oil and season with salt and freshly ground black pepper.

3. Cut the peppers in half and remove the seeds and stalks and place on an oven tray, drizzle with olive oil and roast for ten minutes to colour the skin. Remove from the oven and place in a bowl and cover with cling film and leave to cool. Once cold remove the skin and leave to one side.

4. Heat a griddle pan until very hot, and then cook the courgette and aubergine slices until charred on both sides.

5. Cut a hole in the top of the loaf and carefully hollow out the middle leaving an empty shell and the lid.

6. Place a layer of each vegetable in the bottom, seasoning each layer in between. About every three or four layers, add a layer of salmon, a layer of pesto and a layer of red onion. Try to keep all the colours separate so that you create lots of different layers and colours. Once the loaf is full to the top, replace the lid and wrap in cling film and place in the fridge.

7. For the salad, remove the leaves from the chicory and cut into three pieces and place in a bowl with the rocket. Season well; add the Parmesan shavings and dress with the lemon juice, zest and the olive oil.

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