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
Method:
- Preheat the oven to 250 degrees celcius
- 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
- Cook the vegetables in the oven covered with foil for 20 minutes
- 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)
- Place the basil, remaining pine nuts, 1/2 lemon, salt, garlic clove, chilli and 1tbsp olive oil into a blender to make pesto
- Build your sandwich by spreading the pesto on the inner surfaces of bread, followed by the vegetables and second slice of bread
- Place the sandwich under the grill for 5-10 minutes
- Enjoy my Little Peas!
theveganpea 