Focaccia sandwich with roasted vegetables, tapenade and goats’ cheese

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Preparation info

    • Difficulty

      Easy

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.

Ingredients

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

Method

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