for 4 person

Vegetables

2 tbsp	olive oil
¼ tsp	salt
a little	pepper
1	aubergine, cut lengthwise into approx. 5 mm slices
1	red pepper, cut lengthwise into eighths

Sandwich

1	bread (e.g. ciabatta, approx. 400 g)
1 tbsp	green olive tapenade
1 ½ tbsp	balsamic vinegar
150 g	mozzarella, sliced
80 g	salami in slices
1 bunch	basil, leaves torn off

How it's done

Vegetables

Mix together the oil, salt and pepper. Brush the aubergine and pepper with the oil. Fry the aubergine in batches in a non-stick frying pan for approx. 3 mins. on each side, fry the pepper all over for approx. 10 mins., remove.

Sandwich

Cut open the ciabatta, spread the olive tapenade over the base, brush the top half of the bread with balsamic. Place the aubergine and pepper on the sandwich base along with the mozzarella, salami and basil, cover with the top half of the bread. Wrap the sandwich in cling film, place a board on top and weigh down (e.g. with tin cans) for approx. 30 mins. Remove the bread from the cling film and cut into pieces.

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