Sandwich Collection

Ingredients

Filling one
1 small aubergine, cut lengthways into thin slices
1 red pepper, deseeded and cut roughly into 8 pieces
2 courgettes cut lengthways into thin slices
2 field mushrooms, sliced
½ tsp of thyme
1 tbsp olive oil

Filling two
1 apple, cored and sliced thinly
100g ready to eat apricots, sliced thinly
1 carrot, grated
1tsp of curry paste
Juice of half a lemon
Filling three 

1 tin of kidney beans, drained and rinsed
1 garlic clove, crushed
juice of half a lemon
¼ tsp vegan stock powder
¼ tsp chilli powder
pinch of salt

Filling four
100g sun blushed tomatoes
200g vine tomatoes
pinch of sugar

Filling five
1 tbsp olive oil
200g chestnut mushrooms cut into quarters
1 garlic clove crushed
¼ tsp, vegan stock powder
¼ tsp paprika

Filling six
Grilled halloumi 100g or firm tofu 200g (for vegan version) marinated in 1 tbsp soya sauce

Method

1. Filling one - twice cooked meddi veggie -  Toss all the ingredients in a bowl then roast in the oven 200°C, turning once. (Move onto the other fillings whilst the vegetable roast). Heat a griddle pan to a high temperature and place the vegetables on in batches to create score marks. This should be 2 minutes per side. Place into a bowl, cover and refrigerate.
   
   
2. Filling two - Spiced Apple, Apricot and Carrot - Place apple, apricot, carrot and curry paste in a bowl and gently stir. Add the lemon juice and give it a final stir. Cover and place in the fridge.
   
   
3. Filling three - Kidney Bean Pate - Place all of the ingredients into a food processor and blend until smooth. Transfer to a bowl, cover and place in the fridge.
   
   
4. Filling four – Tomato Zing -  Place the ingredients into a food processor and blend. Transfer to a bowl, cover and refrigerate.
   
   
5. Filling Five - Simple Mushroom Pate - . Gently heat the oil in a frying pan and add the mushrooms and garlic. As the juice from the mushrooms starts to appear add the stock powder. Continue to cook until most of the liquid has evaporated. Place in a food processor and blend. Transfer to a bowl cover and refrigerate.
   
   
6. Filling Six - Simply place slices of halloumi or tofu onto a hot griddle pan for 3 minutes either side.

And finally to the bread! Slice 2 ciabatta loaves into large slices and toast on a hot griddle pan either side for approximately 2 minutes. Time to assemble your mighty mouthful -In this order....tomato zing, kidney bean pate, simple mushroom pate, twice cooked med, griddled halloumi and finally spiced carrot and apple.