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