Chargrilled aubergine sandwich with bocconcini and pesto

Chargrilled aubergine sandwich with bocconcini and pesto | ‹ Previous Recipe| Next Recipe ›

Chargrilled aubergine sandwich with bocconcini and pesto

Method

  1. Mix oil with garlic and 2 Tbsp of pesto and season with salt and pepper.
  2. Brush aubergine slices with this mix and marinade bocconcini and tomato slices with the left over oil mix.
  3. Chargrill aubergines until cooked and wipe any excess oil with a paper towel.
  4. Take two slices of bread and spread butter onto both.
  5. Top both sides with lettuce, aubergines, bocconcini and tomatoes. Sprinkle with onion sprouts and close sandwich with the remaining slices.

Ingredients

  • 4 slices Sasko Traditional White
  • 1 aubergine, thinly sliced
  • 1 tub bocconcini, sliced
  • 1 tub basil pesto
  • 1 tub small cherry tomatoes, sliced
  • 1 tub onion sprouts
  • 2 Tbsp olive oil
  • 1 tsp crushed garlic
  • 1 pack mixed lettuce leaves
  • butter, for spreading
  • salt and pepper, to taste