Grilled aubergine and tomato sandwich with Blue Cheese

Name: Grilled aubergine and tomato sandwich with Blue Cheese
Total time: 45 min
Ingredients: 35 g Castello® Traditional danish blue; 35 g ricotta cheese; 3 tbsp chopped fresh fresh basil leaves; 2 tbsp balsamic vinegar; 2 tbsp olive oil; 1 tsp rosemary; 1 garlic clove, minced; salt to season; pepper to season; 1 medium aubergine; 4 medium tomatoes, sliced; 4 small decorative pepper; 4 ciabatta rolls, toasted; 12 fresh fresh basil leaves

Cook 45 min 4 servings

A truly intense sandwich - our recipe for Grilled eggplant and tomato sandwich with Blue Cheese will show you just how tasty a vegetable sandwich can be. With flavours being enhanced with balsamic vinegar and a lot of heat, your tomatoes, peppers and eggplants will easily match the intense blue cheese spread.

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ingredients

Blue cheese spread:

35 g Castello® Traditional danish blue
35 g ricotta cheese
3 tbsp chopped fresh fresh basil leaves

Sandwich:

2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp rosemary
1 garlic clove, minced
salt to season
pepper to season
1 medium aubergine
4 medium tomatoes, sliced
4 small decorative pepper
4 ciabatta rolls, toasted
12 fresh fresh basil leaves

preparation

Preparation

Begin by preparing all the vegetables. Slice the eggplant into ¼ inch thick pieces and slice the tomatoes. Slice the bell peppers in half, removing the seeds. Mince the garlic using a knife or garlic press and chop the fresh basil.

To make the blue cheese spread, combine the blue cheese with the ricotta and chopped basil. Set it aside. Next begin preparation of the sandwiches by whisking the vinegar, oil, rosemary and garlic. Season with salt and pepper and set aside.

Turn on the grill. Brush the eggplant, tomato and peppers with balsamic marinade. Grill the vegetables until soft. Spread the bottom of the rolls with Castello Danish Blue cheese spread. Layer the grilled vegetables with the basil leaves. Serve warm or room temperature.