Italian Partridge Sandwich

Serves: 5

Difficulty: Easy

Preparation time: 5 mins

Cooking Time: 45 mins

• 3 partidges
• 50g butter
• 6 slices pancetta
• 6-8 thick slices ciabatta or country style bread
• A little extra virgin olive oil
• 1 clove garlic, cut in half
• 1 tbsp fresh oregano, chopped
• 1 round buffalo mozzarella, torn into chunks
• 2 large vine-ripened tomatoes
• 6 sunblush tomatoes
• Handful basil leaves, torn
• 1-2 tbsp Taggiasca olives
• salt and freshly ground black pepper

Preheat oven to 200C/400F/Gas 6.

Smear the partridges well with butter and wrap each one with 2 slices of pancetta. Place in a roasting tin and cover with foil. Cook in the oven for 30 minutes, then remove the foil and roast for a further 10 minutes or until the juices run clear. Leave to cool slightly.

Drizzle a little oil over the bread and toast or chargrill on one side, then rub the toasted surface with the cut garlic and sprinkle over a little oregano. Slice the partridge and layer equally onto the toasted bread with the mozzarella, tomatoes, sunblush tomatoes, basil and olives.