An incredibly easy and delicious focaccia sandwich, utilising pre-prepared ingredients for a speedy summer sandwich recipe. Of course, you can make the pesto from scratch and grill your own veggies, but this recipe is designed to be minimum effort, maximum reward.
Toast the inside of your focaccia and then layer up with mayo, pesto, roasted Mediterranean veggies, vegan ham, rocket and a sweet, tangy drizzle of balsamic glaze and it's as simple as that!
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Pesto Focaccia Sandwich | Serves: 2 | Time: 5-10 minutes
You'll need
- Pan / grill (for toasting the bread)
- Chopping board
- Knife
Ingredients
- 200g focaccia
- 1.5 tbsp vegan mayo
- 1 tbsp vegan pesto
- 4 slices roasted peppers (I used ones from a jar)
- 6 slices roasted aubergine & courgette (I used marinated ones from a jar)
- 3 slices vegan ham (I used Quorn Yorkshire ham)
- 5 basil leaves
- 1 large handful rocket
- Drizzle balsamic glaze
Method
- Slice the focaccia in half crosswise and toast the insides of the bread on a dry pan or under the grill.
- Spread both sides with mayo and then the bottom half with pesto. Layer with the roasted red peppers on the bottom half and the roasted aubergine and courgette on the top half. Then top the peppers with vegan ham, rocket and a drizzle of balsamic glaze.
- Close the sandwich, cut in half to make two sandwiches, then serve up and enjoy!
Cassidy xx
