Roast veg & goat's cheese pan bagnat

Name: Roast veg & goat's cheese pan bagnat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 aubergine; 1 large red onion; 2 tbsp olive oil; 700 g loaf No. 1 White Sourdough Bread; 125 g Cooks’ Ingredients Sun Dried Tomato Paste; 50 g pitted Kalamata olives, finely chopped; 280 g jar chargrilled peppers, drained; 150 g log goat’s cheese, sliced into rounds; 25 g pack basil, leaves picked

Inspired by the classic Provençal sandwich, this brilliantly portable loaf packs in chargrilled vegetables, creamy goat’s cheese and sun-dried tomato tapenade. Make it the evening before so you can grab and go the next day.

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VegetarianHealthySource of fibreSource of protein1 of your 5 a day

Serves6
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins
Pluscooling and chilling

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1 aubergine
1 large red onion
2 tbsp olive oil
700g loaf No. 1 White Sourdough Bread
125g Cooks’ Ingredients Sun Dried Tomato Paste
50g pitted Kalamata olives, finely chopped
280g jar chargrilled peppers, drained
150g log goat’s cheese, sliced into rounds
25g pack basil, leaves picked

Preheat the oven to 220°C, gas mark 7. Slice the aubergine into long, 1cm-wide strips and cut the onion into thin wedges. Put on a large baking tray, brush all over with the oil and season. Roast for 25 minutes, turning halfway, or until tender and catching at the edges. Set aside to cool completely.
Cut the top off the loaf with a serrated knife, then use a small, sharp knife to score a 1cm border all the way around the inside edge of the loaf. Using your hands, scoop out the inside of the loaf and the lid. (You can whizz the unused bread into crumbs and store in the freezer for up to 3 months.) Mix the sun-dried tomato paste and olives, then spread over the inside of the loaf, including the lid.
Arrange the roasted aubergine in the loaf as the base layer, halving the slices and overlapping slightly if necessary. Top with a layer of peppers, then the cheese rounds, the basil and onion. Replace the lid and press down. Wrap tightly in foil and chill, weighed down with a plate topped with cans or a heavy object, for at least 4 hours or preferably overnight. Unwrap and cut into wedges to serve.