• By Emily Amelia Inglis
• Published 01/3/2012

Quick, easy, delicious sandwich recipes are easily achievable.

Combining the right bread, fillings and hungry mouths can make for a simple lunchtime snack, social outdoor picnic or a quick treat for you at home.

Let’s look at some delicious combinations to get your taste buds going and your tummies full.

Grilled Vegetable Sandwich

For this easy and quick to make sandwich recipe using delicious focaccia bread, you’ll need the following ingredients:

• 40ml balsamic vinegar
• 3/4 tsp. salt
• 3g finely chopped rosemary leaves
• 2 cloves crushed garlic
• Freshly ground black pepper
• 250ml extra-virgin olive oil
• 1 large vine-ripened tomatoes, cut into 0.5cm slices
• 450g aubergine, cut into long 0.5cm thick
• 1 red pepper, seeded and quartered
• 20g rocket or basil leaves, washed and dried
• 1 yellow pepper, seeded and quartered
• 450g courgette, cut into long 0.5cm thick slices
• 3 medium portobello mushrooms, stemmed, dark gills removed, sliced 0.5cm thick
• 1 medium red onion, cut into 0.5cm thick slices
• 225g fresh or smoked mozzarella, cut into 0.25cm thick slices, or 115g fresh goat cheese cut into 8 pieces
• One 23cm square piece of focaccia bread, about 450 to 550g

Prep

To begin, let’s create the dressing. Get a small bowl and whisk together the vinegar, salt, garlic, rosemary and pepper – once combined, gradually incorporate 8 tablespoons of oil, whisking constantly.

Set the bowl to the side and preheat a griddle pan to a medium heat.

Brush the peppers, courgettes, aubergine, mushrooms and onion with the remaining oil and cook the peppers on the griddle until they are lightly brown and tender. This should take approximately 5 minutes either side.

Set the peppers on the side in a pan or the like and continue by cooking the courgettes for about 3 minutes either side, until softened and lightly brown. Set them aside with the peppers.

Now it’s the mushrooms turn; 2 minutes either side should make them soft but not floppy.

Once again, set them aside and finally cook the onions for around 5 minutes either side until they are soft.

Retrieving your dressing, drizzle and tablespoons over the vegetables and season with salt and pepper to taste.

The Sandwich

Now we can get focusing on the base and sole purpose of this recipe – the sandwich.

Splitting your focaccia bread in half, make two evenly thick square pieces. Going back to your dressing, brush on the cut sides.

On each piece of bread, create layers of vegetables, which you set-aside during prep.

Top with a layer of tomatoes and season to taste.

Lay rocket on top adding a tablespoon of dressing.

Finally, add cheese and top with the other slice of bread, wrapping the sandwich tightly in clingfilm.

Place your package on a cutting board and weigh down with a heavy object for an hour.

To serve, cut into 4-6 pieces.

About the Author: Emily Amelia Inglis is a fan of sandwich recipes