Stuck for gourmet sandwich recipes to feed your family, friends or party guests? Don’t want to settle for some plain old ham sandwiches?
Well, you don’t have to! Here we look at a gourmet option that is easy to make and can serve up to six people.
Roasted Vegetable Sandwich
Inspired by the Mediterranean flavours normally reserved for our annual holiday, the Roasted Vegetable Sandwich can make you feel that you’re right back there at the beach, soaking up the sunshine!
With roasted aubergine, red peppers and sautéed Portobello mushrooms all framed with delicious focaccia bread, it is a great combo for party hosts, picnics or a night in with family and friends.
To prepare you want to firstly gather all your ingredients and preheat the oven to 200C/Gas Mark 6.
For the Roasted Vegetable Sandwich you’re going to need an aubergine, two red peppers, olive oil, two Portobello mushrooms, three cloves of garlic, mayonnaise and a loaf of focaccia bread.
Before we begin, crush the garlic cloves, slice the aubergine into strips and also slice the mushrooms.
Grab your aubergine and red peppers and brush with a tablespoon of olive oil – depending on the size of your veggies, you may want to use more or less than the guideline.
Place on a baking tray and roast in the preheated oven until the aubergine is tender and the peppers have blackened. This should take approximately 25 minutes depending on the oven.
Once cooked, remove and set on the side to cool.
Now, sauté the Portobello mushroom strips in a tablespoon of heated olive oil until they’re tender and remove from the heat.
Stirring your pre-crushed garlic into four tablespoons of mayonnaise, spread the mixture across sliced pieces of focaccia bread.
We’re nearly done now – but first you want to return to your now cooled peppers and aubergine.
Core and slice the peppers first, then arrange alongside the aubergine and mushrooms on the focaccia slices.
The next bit is the clever bit – wrap the sandwiches in tin foil, place on top something flat and sturdy such as a cutting board, and weigh down with tins and so on.
This will compress all those delicious flavours and after two hours – they’re ready to eat!
Simply slice, serve and enjoy.
About the Author: Emily Amelia Inglis is a writer and fan of sandwich recipes.