Rainbow Veggie Toastie with California Walnut Aioli
This isn’t your standard sandwich! Sourdough bread packed with grilled Mediterranean veggies and a lemon walnut aioli makes for a delicious meal guaranteed to satisfy lunchtime hunger pangs.
Preparation time: 25 mins
Serves: 4
You’ll need:
For the lemon walnut aioli:
125g California walnuts
2 tbsp Dijon mustard
2 tbsp tahini
2 tbsp mayonnaise
Juice of 1 lemon
For the sandwich:
1 medium courgette, sliced into 1cm rounds
1 small aubergine, sliced into 1cm rounds
1 orange pepper, sliced into strips
2 small tomatoes, sliced in half
1 onion, sliced
4 tbsp olive oil
Salt and pepper
8 slices sourdough bread
1 clove garlic
Handful basil leaves, shredded (optional)
Method
- Dry fry the walnuts at a medium to high heat for 3 to 5 minutes, or until golden brown and toasted, stirring frequently to ensure the walnuts don’t catch
- Place all the ingredients for the aioli into a food processor and blitz into a chunky paste
- Toss the courgette, aubergine, pepper, tomatoes, onion, half the olive oil, and salt and pepper in a large bowl to coat, then grill the veggies to your preference
- Brush the bread with the remaining oil and lightly grill on both sides, then rub each slice of bread gently with the peeled garlic clove
- Spoon 1 tablespoon of the lemon walnut aioli over two slices of bread, and place a quarter of the grilled vegetables between the slices. Repeat with the remaining bread and veggies
- Garnish the sandwiches with the shredded basil leaves to serve,
