Wholemeal sandwich with peperonata and buffalo mozzarella

Ingredients

For 1 serving

• Whole wheat bread90 g
• Bell peppers200 g
• Onion50 g
• Canned peeled tomatoes60 g
• Buffalo mozzarella60 g
• Extra virgin olive oil1 teaspoon
• Basil3 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Wash the peppers, remove stalk, seeds and white pith and cut them into strips; peel and thinly slice the onion.
2. Heat the oil in a frying pan over medium heat, add the peppers and onion and soften them for 5 minutes, stirring, until they begin to soften.
3. Add the peeled tomatoes, crushed with a fork, and the salt, cover and cook over medium-low heat for 15 minutes, stirring now and then, until the peperonata is soft and thick; let it cool slightly.
4. Meanwhile slice the buffalo mozzarella and let it drain on kitchen paper.
5. Cut the wholemeal bread open, fill it with the warm peperonata and finish with the mozzarella and basil leaves.