We all love the classic grilled cheese sandwich that we grew up with, but why not try for something more gourmet. This one has flavourful veggies, surrounded with creamy melted mozzarella and nutty pesto— you’ll travel by taste to Italy! This recipe goes great on the barbecue or using a cast iron skillet.
Ingredients
- 8 slices Ploughmans Bakery rustic white bread
- 1 aubergine sliced into rounds (8 slices)
- 1 capsicum quartered and deseeded
- Olivado avocado oil & garlic for brushing
- 1 cup fresh mozzarella balls
- ½ cup Seasons Gourmet basil pesto with parmesan and roasted pine nuts
- 1 cup fresh baby spinach leaves
- salt
Instructions
- Preheat the barbecue to medium-high heat. Brush the aubergine slices with oil, sprinkle with salt, and place on the barbecue with the capsicum. Cook each side for five minutes, until well cooked, then set aside.
- Arrange four slices of Ploughmans bread on a work surface. Spread each slice of bread with a generous amount of pesto, then a handful of spinach, then top with aubergine, capsicum, plenty of torn mozzarella, and a slice of bread.
- On a side burner of the barbecue (or over the stove), heat a cast iron skillet to medium-low. Drizzle the pan with oil. Working in batches, place the sandwiches in and cook each side until golden and the mozzarella is melted. Yum.