Prep time: 15 minutes
1 crusty baguette
1/3 cup pesto
1/3 cup whole egg mayonnaise
100g roasted capsicum, sliced
100g char-grilled eggplant, sliced
100g thinly sliced salami
220g tub cherry bocconcini, drained
1. Using a small serrated knife, cut the baguette along the centre at the top, not quite all the way through. Open out the baguette as much as possible. Spread one inner side with pesto, and the other side with mayonnaise.
2. Fill with the roasted capsicum, eggplant, salami and bocconcini. Wrap securely in greaseproof paper, or cut into smaller serving portions then wrap. It’s best made on the day it is to be served.