Perfect for the picnic basket. Try spreading the bread with different pastes, such as pesto, sundried tomato paste, mustard or mayonnaise.
Ingredients
- 1 aubergine, thinly sliced
- ¼ cup olive oil
- 4 wholegrain ficelle-size bread rolls
- ¼ cup pesto, paste or mayonnaise
- 200 grams cold sliced roast beef or pastrami
- a few lettuce, rocket or spinach leaves
- sundried tomatoes
Method
- Brush the aubergine slices with the olive oil and pan fry on both sides in a hot pan until golden and cooked. Cool.
- Cut the rolls in half lengthwise and scoop out the soft filling. Brush the inside of the rolls with the pesto, paste or mayonnaise of your choice.
- On a piece of baking paper, arrange about 3 slices of aubergine, each just overlapping the other, and top with a couple of slices of beef, rocket and a few sundried tomatoes. Using the paper as a guide, roll up the aubergine and filling to make a tight roll that's the same length as the bread roll.
- Sit the filling on the inside of the bread roll and sandwich with the top of the bread roll. Tie with spring and wrap in greaseproof paper if taking on a picnic. Repeat with the remaining ingredients.
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