I truly adore this regal and scrumptious sandwich with its medley of hot and cold filling ingredients. My wife, Robyn, makes it as a surprise treat on my days off, or on holiday. You can vary the ingredients – substitute raw or cooked ham or hot bacon for the eel, for example.
1 ciabatta loaf, about 28 x 10cm (11¼ x 4in)
150g (5½oz) mayonnaise, or use ready-made
50g (1¾oz) pesto, or use ready-made
100g (7 tbsp) butter, softened salt and freshly ground pepper
50g (1¾oz) baby spinach, shredded
100g (3½oz) smoked eel, thinly sliced
100g (3½oz) tomatoes, thinly sliced
1 avocado, stoned, peeled and thinly sliced
4 hard-boiled eggs (see Boiled eggs)
50g (1¾oz) snipped chives
100g (3½oz) cucumber, peeled and thinly sliced
1 tbsp basil leaves
150g (5½oz) mozzarella, thinly sliced
50g (1¾oz) Cheddar or Gruyère, grated
Put the ciabatta on a board and slice it lengthways, with a serrated knife, two-thirds above the base to make a sort of long lid. Using the knife and scraping with a fork, remove a little of the soft crumb from the lid and two-thirds from the base. Mix the mayonnaise with the pesto and set aside.
Preheat the grill. Spread the softened butter all over the inside of the ciabatta and season lightly with salt and pepper. Grill the base and lid until almost golden. Layer all the filling ingredients into the base, in the order listed opposite, placing the eggs lengthways and pressing each layer lightly with your fingertips. Spread half the mayonnaise/pesto mixture over the spinach layer, and the rest over the basil leaves. Finish with a layer of mozzarella slices, topped with the grated cheese.
Place the filled ciabatta base under the grill (broiler) for 5 – 6 minutes. Reheat the cut side of the lid for 2 minutes. Replace the lid on the ciabatta base, pressing down lightly with your fingertips. Use a palette knife to slide the ciabatta on to a board and present it whole at the table before cutting it into thick slices with a serrated knife to serve.