Mediterranean Roasted Vegetable Sandwich

    Mediterranean Roasted Vegetable Sandwich

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    175 people made this

    About this recipe: This is a delicious recipe for a focaccia sandwich with roasted aubergine, red peppers and sautéed portobello mushrooms. You can substitute your favourite vegetables and use any Italian flat bread you choose. It is great to take along on a picnic!

    Ingredients
    Serves: 6 

    • 1 aubergine, sliced into strips
    • 2 red peppers
    • 2 tablespoons olive oil, divided
    • 2 portobello mushrooms, sliced
    • 3 cloves garlic, crushed
    • 4 tablespoons mayonnaise
    • 1 loaf focaccia bread

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas mark 6.
    2. Brush aubergine and red peppers with 1 tablespoon olive oil; use more if necessary, depending on size of vegetables. Place on a baking tray and roast in preheated oven. Roast aubergine until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
    3. Meanwhile, heat 1 tablespoon olive oil and sauté mushrooms until tender.
    4. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
    5. Peel cooled peppers, core and slice. Arrange aubergine, peppers and mushrooms on focaccia. Wrap sandwich in aluminium foil; place a cutting board on top of it and weight it down with some tinned foods. Allow sandwich to sit for 2 hours before slicing and serving.

    Tip:

    If you have a panini press at home, why not try toasting these sandwiches? You could substitute cheese for the mayonnaise, as well.

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    Reviews (6)

    by
    2

    Another great recipe! Everyone is asking for the recipe. I did make one sandwich with olive oil instead of the mayo and garlic spread and it was wonderful as well. Some hints: You can buy roasted red peppers in the jar in the shops which saves a lot of time. Also, slice the aubergine fairly thick. I sliced it too thin to start and it stuck to the tray when I roasted it. I will make this over and over and over! - 15 Sep 2008

    1

    I used wholegrain rolls for a healthier version. I bought an 8 pack where they are still attached at the store and then cut it like the focaccia was done. Delicious! - 30 Sep 2011

    by
    1

    Took shortcuts. This is an amazing sandwich. I made it for a picnic, hoping to find something that my vegetarian boyfriend and I could enjoy together since I am not a vegetarian. It was perfect. I sliced the peppers and put them in with the aubergine instead of roasting them separately. It speeded up the process. I am normally not a big fan of aubergine either, but this recipe is wonderful. - 15 Sep 2008

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