Ingredients
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1 small (250g) eggplant, thinly sliced
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300g piece Kent pumpkin, peeled, thinly sliced
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2 zucchini, thinly sliced
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Olive oil cooking spray
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1/3 cup drained sun-dried tomatoes in oil
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1/2 cup whole-egg mayonnaise
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320g loaf focaccia, split
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50g baby rocket
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1/2 x 260g jar chargrilled capsicum, drained, halved
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4 slices havarti cheese
Method
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1Heat a large chargrill pan over high heat. Spray eggplant, pumpkin and zucchini with oil. Cook vegetables, in batches, turning, for 2 to 3 minutes each side or until tender. Set aside.
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2Meanwhile, process tomatoes, 1 tablespoon cold water and mayonnaise in a food processor until smooth. Season.
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3Spread base of focaccia with mayonnaise mixture. Top with rocket, eggplant, pumpkin, zucchini, capsicum and cheese. Sandwich with focaccia top.
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4Preheat a sandwich press. Place focaccia in press and cook until cheese melts and bread is crisp. Serve in slices (see note).
Source: taste.com.au
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