Hot ALT sandwiches

Smoky aubergine rashers, lettuce, roasted tomato, red onion and fresh sourdough – and all in one roasting pan. Lunch is served!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F/gas mark 4.

Step 2

Brush a little barbecue sauce over each strip of aubergine and place in a single layer in a deep roasting pan. Scatter with a pinch of oregano.

Step 3

Add the cherry tomatoes and red onion slices to the roasting pan. Drizzle with sunflower oil then roast in the oven for 25–30 minutes until the aubergine is slightly crisp at the edges and the onion slices have softened.

Step 4

Lay out the slices of bread and butter them right to the edges. Spread 2 of the slices with a little vegan mayonnaise then top with the lettuce leaves.

Step 5

Remove the roasting pan from the oven and season with smoked sea salt. Spoon the aubergine rashers, roasted tomatoes and onions on top of the lettuce and sandwich with the other slices of bread.