Gone are the days of soggy sandwiches and tired fillings. Mix up your sandwich game with this spicy white bean spread with crispy baked aubergine and melted cheese, all enclosed between two thick slices of toasted sourdough.

Ingredients

1 Aubergine, cut into 1 cm slices

2 Red Onions, peeled and sliced

1 tbsp Early Harvest Extra Virgin Olive Oil

Salt and Pepper

200g Cannellini Beans

2 tbsp Apricot Harissa

100g Strong Cheese e.g. cheddar or feta, thinly sliced or grated

4 slices of good quality bread cut into 2 cm thick slices.

50g Butter, softened

Ingredients

1 Aubergine, cut into 1 cm slices

2 Red Onions, peeled and sliced

1 tbsp Early Harvest Extra Virgin Olive Oil

Salt and Pepper

200g Cannellini Beans

2 tbsp Apricot Harissa

100g Strong Cheese e.g. cheddar or feta, thinly sliced or grated

4 slices of good quality bread cut into 2 cm thick slices.

50g Butter, softened

1

Heat an oven to 180C. Toss the aubergines with the olive oil and season with salt and pepper. Spread the red onions on a baking tray and cover with the aubergines. Bake for 25 mins until the aubergine is soft.

2

Meanwhile, drain the cannellini beans and mash with a fork to a rough paste, then add 1 tbsp of Apricot Harissa and a pinch of salt and mix it all together.

3

To assemble the sandwich, spread the butter on outside of the slices of bread. On the inside of the bread, evenly spread between two slices the bean mix followed by the aubergine and red onions. Next add the cheese. Spread the remaining Apricot Harissa on the other two slices of bread and add sandwich together.

4

Put a frying pan on a medium heat and when hot, carefully place the sandwiches in. Cook for 4 minutes or until golden and caramelised and then flip and repeat on the other side. Once cooked on both sides, place in the oven to cook through until the cheese is melted, around 3-4 minutes. Slice and serve immediately.

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