Aubergine, Rocket, Pesto and Tomato Sandwich in Garlic Rice Bread (GF)

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This is my ideal Gluten free and Vegan Club Sandwich! It is so moist and delicious, with added crunch from the pine nuts. I love using Biona Gluten Free bread, which I rub a clove of garlic and olive oil on to make the sandwich extra extravagant.

Preparation time: 35 minutes (including cooking time)

Ingredients (Serves 1):

  • 1/2 medium sized Aubergine (sliced in discs)
  • 2 Vine Tomatoes (cut in discs)
  • 3 tbsp Pine Nuts
  • 3 tbsp Extra Virgin Olive Oil
  • 28g Fresh Basil
  • 1 Green Chilli (chopped finely)
  • 1 clove of Garlic
  • 10g Rocket Leaves
  • 1 Lemon (juiced)
  • 2 slices of Biona Rice Bread
  • Salt
  • Pepper


  1. Preheat the oven to 250 degrees celcius
  2. Place the aubergine, tomatoes, 1tbsp pine nuts, 1 tbsp olive oil, 1/2 lemon juice, salt, pepper and rocket into a oven tray and mix well
  3. Cook the vegetables in the oven covered with foil for 20 minutes
  4. Rub the garlic clove and a pinch of salt into the slices of bread and drizzle with 1/2tbsp olive oil (save the garlic clove for step 5)
  5. Place the basil, remaining pine nuts, 1/2 lemon, salt, garlic clove, chilli and 1tbsp olive oil into a blender to make pesto
  6. Build your sandwich by spreading the pesto on the inner surfaces of bread, followed by the vegetables and second slice of bread
  7. Place the sandwich under the grill for 5-10 minutes
  8. Enjoy my Little Peas!

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