Here is an idea for a deli-style vegan friendly sandwich to give ham & cheese a run for it's money!
Ingredients:
1 tablespoon olive oil
1 red pepper, sliced
1 aubergine, sliced
1 tablespoon of sun-blushed tomatoes (or a sliced fresh tomato)
A couple of handfuls of grated cheese - we suggest grated mozzarella or cheddar for vegetarians, or grate a plant-based hard cheese like KoKo's Dairy Free cheddar available from Waitrose and other supermarkets
Basil leaves - or a teaspoon or two of vegan basil pesto (Happy Pear do one available at Waitrose)
a handful of rocket leaves
1 ciabatta loaf
Makes enough for 2 sandwiches
Instructions:
Put the aubergine and peppers onto a baking tray lightly coated with olive oil. Roast the aubergine and pepper slices for 15-20 minutes in a hot oven at about 200F. (If you fancy a short cut, both of these can be bought ready prepared in jars.)
Cut the ciabatta in half, and slice long ways horizontally. Spread the pesto onto one side of the bread, then layer the aubergines and red peppers on top. Add the sun blushed or fresh tomato, and then the fresh basil if using. Sprinkle the cheese on top.
Place on a tray under the grill, with the top of the ciabatta crust side down beside it so it toasts a little. Grill for 3-5 minutes until bubbling.
Place on a plate, top with the rocket and put the bread top on. Enjoy!
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