1 baguette or small French stick
Cut the baguette in half lengthways (just leaving the halves intact), and open out flat. Cut the clove of garlic in half and rub over the inside of the bread.
1/4 cup marinated sun dried tomatoes, finely chopped
2 - 3 slices pancetta
1-2 slices chargrilled eggplant
1/4 red bell pepper, finely sliced
1 red onion, finely sliced
6 - 8 small slices goats cheese
1 clove garlic
Finely spread olive tapenade on both halves and sprinkle with sundried tomatoes. On one side, build the filling - eggplant, pancetta, bell pepper, onion rings and goats cheese. Fold the baguette halves together, ensuring the filling is not falling out the sides. Wrap loosely in foil, squash the roll to flatted, and sit on a plate. Place a flat, heavy object on top of the sandwich, and leave for around 2 hours (keep it in the fridge during summer). The flavours of the filling will combine and begin to flavour the bread. Slice and serve!
Serves 1 - 2
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