Preparation
- Brush the aubergine slices with oil on both sides and season well. Cook on a griddle pan over a medium heat until soft and charred - this will add a lovely smokiness to your sandwich.
- Meanwhile, season the mascarpone for creaminess with salt and pepper and stir until evenly mixed.
- Slice the top from a loaf of unsliced bread and tear out the bread inside. Layer up the rocket leaves for punch and griddled aubergine with thickly spread mascarpone and the sundried tomatoes to add tang.
- Repeat the layers till the loaf is full, then replace the bread ‘lid'.
This vibrant sandwich loaf recipe makes a fantastic picnic idea. Layered up with colourful fillings, it can be sliced just before serving to make transportation easy and mess-free.