- 4 Sunbake hamburger buns
- 1 zucchini, sliced lengthwise
- 4 tablespoons sundried
tomato spread (or pesto)
- 200 g mozzarella
- Cheese, thickly sliced
- A handful of fresh
- 1 large roasted red
or yellow bell pepper
- Optional extras: Artichoke
hearts, tapenade, grilled
Heat a grill pan and grill zucchini slices
until they are charred.
Use a small knife and cut the top third off each bun. Scoop out bread, but leave a 1 cm shell.
Spread the inside of the buns with half the tomato spread, then sliced mozzarella, followed by the basil leaves. Add the grilled zucchini, the roasted red pepper and sundried tomato spread. Add any of the optional extras if using.
Replace the tops of the buns and wrap each bun firmly in cling wrap.
Place a slight weight on top of each roll to weigh down and refrigerate for at least 30 minutes, overnight if possible.
Bring it to room temperature and serve cold or bake for 10 minutes in a 180˚C oven until the buns are crispy and cheese has melted.