Why is it many of us think ourselves to be sandwich agnostics. I sadly am one them, it’s not that I don’t believe in them as such but sandwiches rarely come into my food vocabulary. I honestly forget to acknowledge their existence but to make me a devotee you have to really push a good sandwich in front of me, and then all of a sudden I am believer and so it’s time to make you all a believer right now!

Here is a sandwich that will capture the best of the summer and enough to make you a sandwich lover and not a skeptic; it’s delicious and will inspire you to pack your lunch with more than just leftovers.
Serves 1. Ideal for a working day lunch at home

Shopping List:

For the Provolone cheese marinade:
100 grams (roughly one slice) Provolone Italian Cheese, cut into quarters
1 heaped teaspoon sweet paprika
1 tablespoon herbed white wine vinegar
2 tablespoons chipotle sauce
Zest of 1 lime
½ teaspoon olive oil

Aubergine and Courgette Dressing List:

4 thin slices of a large aubergine (possibly using a mandolin)
8 thin slices of a white courgette (possibly using a mandolin)
Small handful flat-leaf parsley, roughly chopped
1 tablespoon herbed white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar

Additional Shopping List:

1 large red pepper
1 slice of a lightly toasted granary bun
Handful mixed salad leaves
Salt and freshly ground black pepper to season
Olive Oil

Method:

Preheat the oven to 200˚C/ 400˚F/ Gas mark 6.

Place the red pepper into a small baking tray, drizzle with olive oil and a pinch of salt. Roast in the oven for about 40 minutes, until the flesh is soft and the skin has blackened.

Meanwhile to make the Provolone cheese marinade, place the olive oil, paprika, chipotle sauce, lime zest and vinegar into a bowl. Whisk thoroughly and add the Provolone cheese and marinade for about 30 minutes.

Next make the make the aubergine and courgette dressing by mixing the olive oil, vinegar, sugar and parsley into a ramekin and set aside.

Heat a griddle pan over a high heat, until almost smoking and add the sliced courgettes and aubergine. Carefully pour over the dressing and chargrill on each side for about 2-3 minutes and rest on a paper towel.

Once the the pepper has softened, remove and peel away the skin, discarding as you go and allow to cool.

On the same griddle pan, drizzle a little olive oil and when hot add the Provolone cheese and
season to taste with a little salt and freshly ground black pepper. gently griddle for about a minute over a medium heat on each side and allow to rest.

Over the same heat, lightly toast the bread until slightly charred and begin to assemble the sandwich. Place a handful of mixed salad on top of the toasted bread, add a generous amount of the roasted pepper followed by a few slices of the chargrilled aubergine. Top with the marinaded Provolone cheese and finish with a few slices of courgettes. Drizzle with olive oil and season with salt and pepper and serve.

Leave a Reply