Deli sandwiches

8 servings Prep: 25 mins
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Enjoy this fancy and filling aubergine, pesto and goat's cheese sandwich.

By Food24 November 03 2009
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Ingredients (7)

2.00 aubergines
30.00 ml fresh chillies — 573
4.00 pepper — red or yellow, peeled
2.00 bread — ciabatta
10.00 leaves pesto — rocket
2.00 goat's milk cheese — rolls, sliced
30.00 ml vinegar — balsamic
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1. Cut the aubergines into slices
lengthways, coat with olive oil and
grill on a hot griddle pan until
golden-brown stripes form and the
aubergine is cooked through.

2. Cut the grilled sweet peppers
into strips.

3. Halve the ciabatta and drizzle
olive oil over the cut sides. Spread
pesto on one side and place a layer
of aubergine slices on top, followed
by the rocket, pepper strips and
slices of cheese. Drizzle olive oil and
balsamic vinegar on top, replace the
lids and cut into portions.

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