These Mediterranean-style ‘sandwiches’ are generously filled with char-grilled peppers, courgettes and red onion, spiked with garlic and rosemary, and topped with a sprinkling of feta cheese. They are real banquets in baguettes and far lower in fat than sandwiches with traditional fillings, such as Cheddar cheese and pickle.
For a picnic version, slice the top off an 18 cm (7 in) diameter small round white loaf. Scoop out the soft bread, leaving a shell about 2 cm (¾ in) thick. Brush the inside of the bread shell with 2 tbsp sun-dried tomato paste or black olive tapenade. Layer the cooled courgette mixture, peppers and 150 g (5½ oz) mozzarella, drained and thinly sliced, in the loaf. Replace the bread lid, wrap in cling film and chill. Cut into wedges to serve. * For an easy-to-hold version, split the French sticks three-quarters of the way through, press flat like a book and toast lightly. Fill with the vegetables and feta and fold the bread closed. Serve immediately without grilling the feta. * Drizzle a little balsamic vinegar over the grilled vegetable mixture before adding the feta. * Fresh thyme can be used instead of rosemary. * Use pitta breads or thickly sliced rye bread instead of baguettines.
Bread is an important part of a healthy diet as it is a complex carbohydrate, and also contributes fibre, vitamins and minerals, particularly calcium. * Feta cheese is quite high in fat and salt, but because it has such a strong flavour, a little goes a long way.
A, C, folate * B1, B6, B12, niacin, calcium, iron, selenium * B2, copper, potassium, zinc