Sandwich with Chard, Sun-dried Tomatoes and Pecorino
One bread roll with naturally leavened whole-wheat flour
100g/3.5oz unsalted sun-dried tomatoes
200g/7oz wild chard
Extra virgin olive oil
1 clove of garlic
Using a hand blender, blend the sun-dried tomatoes until creamy, adding a little water and oil if necessary.
Cook the chard in salted water for 2 minutes, then cool immediately. Dress it with a marinade of oil, salt, vinegar, Cayenne pepper and garlic. Cut the roll in half and spread with the sun-dried tomato paste, the chard and the finely chopped Pecorino. Warm in the oven for a few minutes to melt the cheese and serve hot.