Aubergine and Red Pepper Parmesan Sandwiches

    (152)
    25 min

    Smoky roasted vegetables, rich tapenade and tangy goats' cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the following week, I was craving one of these delicious sandwiches.


    148 people made this

    Ingredients
    Serves: 4 

    • 1 aubergine, cut lengthwise into .5cm (1/4 in) slices
    • 1 red pepper, sliced into thin strips
    • salt and freshly ground black pepper to taste
    • 1 French baguette
    • 60g (2 oz) soft goat cheese
    • 30g (1 oz) tapenade (olive spread)
    • 4 tablespoons freshly grated Parmesan

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the grill. Place the aubergine and red pepper on a baking tray, and season with salt and pepper. Place under the grill for 5 to 10 minutes, until tender and browned. (Alternatively, cook on a ridged grill pan on the hob over medium heat.)
    2. Cut baguette in half lengthwise. Spread bottom half with goats' cheese, followed by tapenade. Layer with aubergine and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

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    Reviews & ratings
    Average global rating:
    (152)

    Reviews in English (103)

    firefoxx66
    3

    Used different ingredients. Made in tortilla as a 'wrap' instead of a sandwich. Added Mediterranean-style hummous, and used fresh salsa because I couldn't find tapenade. It was delicious!!  -  16 May 2010

    firefoxx66
    0

    My boyfriend about died when I served this up. He says it's equal to his current favourite dish I make. I used the above tweak so it wasn't exactly the same, but that makes it all the better - flexible! Also very easy for a beginning cook... just grilling some vegetables!  -  16 May 2010

    by
    50

    Delicious! For those of you who are couting carbs (or just don't have any bread), it's also just as yummy if you simply roll the cheese, peppers and tapanade inside a slice of eggplant and eat it that way.  -  14 Aug 2006  (Review from Allrecipes US | Canada)

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