Today is a great day because I get to enjoy this beauty: roasted red pepper and aubergine on thick, crunchy bread spread with a garlicky, lemony avocado mayo and topped with cheese. I love cheese — from oozy Camembert to sharp mature cheddar, Taleggio on its own, or melted mozzarella on lasagne. The stronger, the better.
For this sandwich I chose firm, crumbly goat’s cheese with a pronounced flavour that pairs beautifully with charred roasted vegetables and the creamy avocado mayo. Goat’s cheese isn’t for everyone — some prefer a milder option — so if you’d rather skip it, a soft Pecorino like Pecorino Rosso works wonderfully. Both cheeses add great texture and flavour.
I adore roasted vegetables in sandwiches. I roast the red pepper and griddle the aubergine so the slices get a nice char from the pan while the pepper is in the oven. Roasted veg are so satisfying — one of my favourite simple meals growing up was a tray bake of roasted vegetables with chorizo and feta. It’s an easy, flavourful dish that I should write about in its own post.
The avocado mayo is incredible — a healthier, tastier alternative to store-bought mayonnaise. Avocado is one of my favourite ingredients: mashed, sliced, or blended, it always improves a dish. This avocado mayo brings brightness from lemon, a hit of garlic, and fresh basil to tie everything together.
Is it lunchtime yet? Let’s make these sandwiches right away.
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips to help you get it right first time, and sometimes video.
Roasted veg sandwich with avocado mayo and goats cheese
By Emily
Remove Ads
Ingredients
- 1 large red pepper
- 1 small aubergine
- 4 slices of firm goat’s cheese
- 4 slices thick crusty bread
- 2-3 tbsp olive oil
For the avocado mayo
- half Avocado, (very ripe)
- half Lemon juice
- 1 tbsp Sour cream
- 1/2 clove Garlic
- large handful Basil
Instructions
-
Preheat the oven to 180°C. Cut the red pepper into wide slices and place them on a baking tray. Drizzle with 1 tbsp olive oil, rub to coat, then season with salt and pepper. Roast for 10 minutes, turn the slices, and roast another 3–5 minutes until soft and slightly charred. Set aside to cool.
-
While the pepper roasts, heat a griddle pan over medium heat. Slice the aubergine thinly and brush each slice with the remaining olive oil. Griddle the slices in batches for 1–2 minutes per side until cooked through and nicely charred. Let cool.
-
To make the avocado mayo, combine the avocado, lemon juice, garlic, a pinch of salt and pepper, and a small handful of basil in a bowl. Blitz with an immersion blender or use a food processor until smooth. Stir in the tablespoon of sour cream and adjust seasoning or lemon to taste.
-
Brush the bread slices with olive oil and toast them on the griddle pan or under a grill. Spread a generous layer of avocado mayo on one slice, top with roasted red pepper and aubergine, add a slice of goat’s cheese (or your preferred cheese), and finish with a few large basil leaves. Close the sandwich and serve warm or at room temperature.
Helpful Info for All Recipes
- I always use extra virgin olive oil in my recipes unless stated otherwise.
- When using canned or jarred tomatoes I prefer well-known brands for reliable flavour.
- All vegetables are medium sized unless stated otherwise.
- All recipes are tested using a fan (convection) oven unless noted.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and is an approximation.