Veggie Door Step Sandwiches Recipe

Summer eating is all about fast, fun, tasty food and salads and sandwiches feature large here at Attachment Towers.  These big old door steps will do for lunch, dinner or picnics, and if halloumi isn't your thing, just pop in goat's cheese, mozzarella or Emmental instead.  Use lots of fresh salads and herbs for flavour, vitality and visual appeal.  Yum!

Veggie Door Step Sandwiches

Serves 4


2 tbsp chopped fresh thyme
1 tbsp balsamic vinegar
3 tbsp olive oil
1 garlic clove, finely chopped
1 large courgette, sliced diagonally
1 small aubergine, sliced
2 peppers, deseeded and sliced
1 red onion, sliced into wedges
250g pack halloumi cheese, sliced
8 slices sourdough or rustic-style bread
4 tbsp Hellmann’s® Real Mayonnaise
2 handfuls rocket


1. Mix together the thyme, balsamic vinegar, olive oil and garlic, then pour over the courgette, aubergine, peppers and red onion, tossing gently to mix.

2. Preheat a griddle pan, the grill or barbecue.  Cook the vegetables for 5-6 minutes, turning occasionally, until lightly charred and tender.  Allow them to cool slightly while cooking the sliced halloumi for 1-2 minutes on each side.

3. Spread the slices of bread with Hellmann’s® Real Mayonnaise.  Top with the rocket, warm vegetables and halloumi. Season to taste, then serve (preferably with an ice cold beer or glass of rose!)

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Recipe created by Suzanne Campbell and Richard Senior of the Abbey Physic Community Garden in Faversham, Kent.

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