Grilled pepper, herb and tuna muffuletta
Photo by Babiche Martens
- Slice the top off each roll. Pull out the middle.
- Brush inside with olive oil, then layer on the filling ingredients.
- Season and place the top back on the rolls before wrapping in plastic wrap. Place on a tray, place a second tray on top and weigh down with weights.
- Leave for 6-12 hours before unwrapping and slicing or eating straight away.