Mediterranean Roasted Vegetable Sandwich

    Mediterranean Roasted Vegetable Sandwich


    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!

    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

    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.


    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)


    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


    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


    A remarkably delicious sandwich which prompts interest simply by it's appearance. It has always been well received and the recipe has been requested again and again. Thus far, I prepare the sandwich pretty much as written but offer the following notes: 1. I use a plain, round Focaccia bread. 2. A medium size aubergine is sufficient. 3. I slice the aubergine in rounds instead of strips as the Focaccia I use is round and the rounds of eggplant seem to fit more easily. 4. I use light mayonnaise. - 15 Sep 2008

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