A Focaccia Sandwich That MATR’s
Cook Time: 25 Minutes Serves: 1 Person Difficulty: Easy
To say we are passionate about sandwiches is a massive understatement. Add freshly baked warm focaccia and we get emotional. Sometimes you need to treat yourself. So here is a hearty sandwich with fresh veggies generously piled on top of a thick slab of MATR block. With this sandwich we are not messing around, it’s game on.
Ingredients
- 1 Matr sheet, cut to fit onto the bread
- 1 Avocado, sliced
- 100g Mayonnaise (plant-based or regular)
- 22g Basil
- 1 Tbsp Lemon juice
- Bread of choice, preferably focaccia
- 1 Red bell pepper
- 1 sliced mozzarella (can be plant-based)
- Extra Virgin Olive Oil
- Neutral cooking oil
- Salt
Method
- Preheat your oven to 230C
- Cut the stems off your bell peppers so they can lay flat on their tops on a roasting tray
- Lightly coat them in oil and sprinkle salt evenly over them.
- Roast in the oven until their skins turn black, remove from the oven and play in a bowl with a lid to let them steam.
- Remove skins and seeds and cut into strips, marinating in extra virgin olive oil.
- To make the basil mayo place mayonnaise, basil, and lemon juice in a food processor and blend until well incorporated. Season with more salt or lemon juice to taste
- Put enough neutral-flavored cooking oil to coat the bottom of a pan and place the pan on medium heat on your cooking surface.
- Lightly season the MATR Block with salt and cook until golden brown on both sides, flipping frequently to prevent burning.
- To assemble, slice focaccia bread in half, apply basil mayo on the top and bottom portions of bread, place cooked MATR Block on top of focaccia slice, spread out sliced avocado and roasted red peppers on top, add mozzarella, secure the sandwich with the top slice of focaccia.