Pressed Roasted Vegetable Sandwich

Ingredients

• 2Roma or plum tomatoes, quartered and deseeded
• 1 small (about 7.6 cm in diameter)aubergine, peeled if desired and sliced 1.3 cm thick
• 45 mlextra-virgin olive oil
• 1.25–2.5 mlcrushed red chilli
• to tastesalt
• 1 loaf (the original loaf was about 20.3 × 12.7 cm)ciabatta
• 120 mlbasil pesto
• 2jarred red peppers, well drained and cut into wide strips
• 227 gfresh mozzarella, sliced 0.6 cm thick
• to tasteblack pepper

Instructions

1. 1

   Roast the vegetables

   Heat the oven to 220°C. Once it is hot, toss the tomatoes and aubergine on a medium-sized baking tray with the olive oil. Add the crushed red chilli and salt to taste. Roast for about 20 minutes, until tender and lightly browned.

2. 2

   Fill the ciabatta

   Slice the ciabatta horizontally and tear out some of the excess bread inside. Spread the pesto evenly over both cut sides. Layer the peppers, tomatoes, aubergine and mozzarella on the bottom half, then grind black pepper over to taste. Close the sandwich and press down firmly.

3. 3

   Press and chill

   Wrap the sandwich tightly in cling film and place it in the fridge. Set a clean brick, a cast-iron frying pan or a few tins on top to flatten it. Leave it for 2 hours or overnight.

4. 4

   Slice to serve

   Unwrap the sandwich and cut it into serving pieces.

What is a pressed roasted vegetable sandwich?

This is a filled loaf sandwich that is compressed while chilling, making it easier to slice and carry. Pressed sandwiches are a practical picnic-style format, while this version draws on Mediterranean ingredients such as pesto, roasted vegetables and mozzarella.

Roasting softens the tomatoes and aubergine and brings out their savoury sweetness. Pesto adds a herby layer, and the press helps the fillings settle together inside the ciabatta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 17g protein, 43g carbs, 24g fat.

The ciabatta and vegetables provide most of the carbohydrate, while olive oil, pesto and mozzarella contribute much of the fat. Mozzarella and the bread contribute protein. Pair a serving with a green salad or raw vegetables to add freshness and balance the plate.

Choosing the vegetables

Aubergine: Slices around 1.3 cm thick are substantial enough to roast without disappearing into the sandwich. Peeling is optional, as specified in the recipe.

Tomatoes: Quarter and deseed them before roasting so they are easier to layer. The jarred peppers should be drained well to keep excess liquid away from the bread.

Roasting for the right texture

Oil and seasoning: Toss the tomatoes and aubergine thoroughly with the olive oil, chilli and salt so they are coated before they go into the oven.

Doneness: Roast at 220°C for about 20 minutes, looking for tender vegetables with some light browning. Allowing excess moisture to escape during roasting helps the bread stay more composed.

Layering the filling

Pesto: Spread it across both cut surfaces of the ciabatta for flavour throughout the loaf. Removing some of the soft inner bread makes space for the fillings.

Order: Add the peppers, roasted tomatoes, aubergine and mozzarella to the bottom half, then season with black pepper. Keep the layers reasonably even so the sandwich is easier to press and slice.

Why the pressing time matters

Weight: A clean brick, cast-iron frying pan or a few tins can provide the weight needed to flatten the closed sandwich. Wrap it tightly first so it stays together while chilling.

Timing: The recipe gives a minimum pressing time of 2 hours, with overnight chilling as an alternative. The stated 35-minute total time covers the active preparation and roasting, not the fridge time.

Serving and packing

Cut the chilled loaf into serving pieces once it is unwrapped. The compact slices are suited to packed lunches, picnics and sharing.

Serve alongside a green salad or crunchy raw vegetables for a fresh contrast. If packing for later, keep the sandwich chilled until it is ready to eat.

Recipe notes & tips

• Drain the jarred peppers thoroughly before assembling the sandwich.
• Spread the pesto right to the edges of both cut sides of the ciabatta.
• Tear out only some of the soft bread so the loaf can still hold its filling.
• Use a clean, stable weight to press the wrapped sandwich in the fridge.
• Chill the sandwich for the full 2 hours if you want it to hold together more easily when sliced.

Variations

• Add courgette: Roast sliced courgette with the tomatoes and aubergine.
• Change the pesto: Use a different basil pesto to adjust the herby flavour.
• Make it spicier: Use the upper amount of crushed red chilli.
• Add leafy greens: Layer fresh leaves into the sandwich just before serving.
• Use a different loaf: Choose another sturdy loaf that can be sliced horizontally and pressed.

Common mistakes to avoid

• Wet peppers: Drain them well before layering to avoid adding excess liquid.
• Undercooked aubergine: Roast until tender rather than removing it while still firm.
• Skipping the weight: Press the wrapped loaf under a clean, stable object so it flattens.
• Slicing too soon: Chill for at least 2 hours before cutting so the filling can settle.
• Overfilling the loaf: Tear out some of the inner bread and distribute the layers evenly.

How to store

Keep the tightly wrapped sandwich in the fridge for up to 2 days. Serve cold or let it stand briefly at room temperature; reheating is not necessary for this pressed sandwich.

Frequently asked questions