Focaccia sandwich with roasted vegetables, tapenade and goats’ cheese


Preparation info

    • Difficulty


Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

A recipe to turn one of the bread loaves into a meal. Though I’ve given specific vegetables and a cheese here, what I would really recommend is that you use what you’ve got and like. For me, the fennel is vital in the mix, but if you don’t like fennel don’t use it.


  • 1 medium aubergine
  • olive oil
  • 1 red onion
  • ½ fennel bulb


SLICE THE AUBERGINE crossways into rounds about 10 mm thick, cut these in half, brush them with oil and roast them in a hot oven, 380-400°F (Gas Mark 5-6), for ten to twelve minutes until cooked through and browned. Meanwhile slice the red onion and fennel in thin quarter-rings, toss them in olive