This vegetarian open grilled sandwich is perfect for a warm summers evening snack. Whether you are entertaining or treating yourself this recipe is delicious!
To make this I used one bag of the Brown Soda bread mix, following the instructions I then baked it in a 1lb loaf tin so that it would cut nicely into equal sized slices.
Once the bread was baked and cooled I then made the vegetable filling. For this I sauteed some red and green peppers, onion, garlic, aubergine, and halved cherry tomatoes. I cooked these gently over a low heat then added a splash of white wine for extra flavour and continued to cook until the wine had evaporated.
To assemble I sliced the bread into 1cm thick slices, spread over some delicious tangy tomato chutney, piled on the sauteed vegetables and topped it off with a generous slice off Brie. I then sprinkled some paprika over the Brie before grilling the sandwich until the cheese is soft and oozing, the veg is hot and the bread is toasted and crisp around the edges.
This recipe is so quick and easy to make, you can also make the bread in advance and even store it in the freezer until you want to use it. Now put your feet up with a glass of wine and enjoy!