I had a full pack of industrial sandwich loaf cut in slices that was about to expire, so I had to find a way to use all of it at once and cook it. I had a red pepper in the fridge, and some black olives’ patèe, so I decided to combine all the three ingredients I had with a little bechamel and cheese to make a simple and tasty lunch.
What did I use
a non-stick pan, a whisk, a little pot, a wooden spoon, a baking tray
Ingredients
1 sandwich loaf, cut in slices
Whole grain flour: 2 tablespoons
Milk: 2 glasses
Red pepper: 1, big or 2 small
Salt/pepper to taste
Parmigiano Reggiano, ground: to taste
Olive oil: 1 tablespoon
Black olives’ patèe: 2 tablespoons
How did I do
I prepared the pepper first: I washed it, took off the seeds and cut it in little pieces. I cooked it in the non-stick pan with the hot oil, salt and pepper.
In the meanwhile, I prepared the bechamel. I whisked the flour together with the milk in the little pot. I cooked it at slow heat continuing to mix with the whisk, until dense. I added salt and pepper and mixed well.
I put one thin layer of bechamel in the baking tray, then one made of slices of bread. I poured half of the remained bechamel, half of the peppers, half of the olives’ patèe and half of the cheese. I covered with another layer of bread, I put the remaining bechamel, peppers, olives’ patèe and cheese and I baked at 200°C for 20 minutes.
I served warm with some fresh salad, but not immediately after taking it out from the oven (it would have been to hot and difficult to serve; I waited 5 minutes to let it become a little more compact).
Buon appetito!