Roasted Vegetable, Burrata, and Pesto Sandwich in Air Fryer
restaurant 2 portions
schedule 50 min
Cooking details
This recipe has been tested in a Newlux 5’5L air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt4 slices of brioche bread
- task_alt1 red bell pepper
- task_alt1 eggplant
- task_alt1 onion
- task_alt1 burrata
- task_alt1 peeled garlic clove
- task_altExtra virgin olive oil
- task_altSalt
- task_altPesto sauce:
- task_alt25 g. basil
- task_alt50 g. Parmesan cheese
- task_alt30 g. of pine nuts
- task_alt1 peeled garlic clove
- task_alt80 ml. of extra virgin olive oil
- task_altSalt
step by step recipe
- Preheat the air fryer with the automatic menu.
- Place the red bell pepper, eggplant, and onion in the basket.
- Close and manually program 180 ºC, 30 minutes.
- Halfway through, open and turn them over.
- While the vegetables are roasting, prepare the pesto. To do this, put all the ingredients in a blender and process. We reserve.
- Next, finely chop the remaining garlic clove and set it aside.
- Once the vegetables are roasted, remove them from the basket and let them cool down to avoid burning yourself when peeling them.
- Once cooled, peel them and cut them into strips. Remove the seeds from the bell pepper.
- Place each chopped vegetable in a separate bowl and add a drizzle of oil and a little salt. Add the chopped garlic to the bell pepper. We mix.
- Toast the bread by placing the slices in the air fryer basket without overlapping them. Close and manually set to 200°C for 5 minutes. When 2 minutes are left, turn them over to brown on both sides.
- Finally, assemble the sandwich. To do this, spread the pesto sauce on the bread slices. Place a layer of red bell pepper on one of the slices, then the eggplant, and then the onion. Continue with half a burrata and close with another slice of bread spread with pesto.
- Follow the same process to make the other sandwich and enjoy!
