Summer vegetable sandwiches
Source of Recipe
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List of Ingredients
1 round loaf of bread
1 large aubergine
1 red or yellow sweet pepper
1 large courgette
2 tomatoes
100g of hard cheese
A sprig of fresh basil and a spring onion or a few chives
Salt
Olive oil
Recipe
Slice the aubergine and courgette and fry them separately in olive oil until they're soft and beginning to brown. Make sure the slices are sitting side-by-side in the pan and not piled on top of each other. Cut the pepper into thin strips and fry it too until it's soft. Slice the tomatoes and cheese and chop the herbs.
Slice the top third off the loaf and pull out most of the soft interior. Keep the top part - that's the lid. Pack the vegetables and cheese tightly into the loaf in layers, sprinkling a little salt and chopped herbs between them. Put the lid on the sandwich and wrap it in aluminium foil or plastic cling-film. Put it on a plate and put another plate on top with something heavy on it. Leave it like that in the fridge overnight. When you get to your picnic site you should be able to slice the sandwich up without too much mess and it will taste fantastic.
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