Ciabatta Sandwiches with Grilled Vegetables and Spinach


  • extra-virgin olive oil
  • 4 flat mushrooms, wiped and peeled, if necessary
  • 2 red peppers, quartered and seeded
  • 250 g (½ lb) cooked and drained spinach
  • 75 g (3 oz) goat’s cheese – optional
  • 1 ciabatta loaf
  • 2 tablespoons black olive paste
  • 1 teaspoon sun-dried tomato or some chilli paste


Use the olive oil to brush over the mushrooms and pepper and to oil the grill or a baking shet. Grill or bake the vegetables until tender, and skin the peppers. Warm the spinach.

Split the loaf in half, and, if you are using it, slice the goat’s cheese. Mix the olive and tomato paste, and spread on the bread. Put the cheese on top, and then the spinach, the peppers and the mushrooms. Clamp on the top half of the loaf, and cut in half. Spear with cocktail sticks to hold it all together.

Any combination of these vegetables can be layered with a flattened grilled chicken breast, in which case I would leave out the goat’s cheese. One chicken breast, split horizontally, will be sufficient for two people.