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Grilled aubergine and tomato sandwich with Blue Cheese

Grilled aubergine and tomato sandwich with Blue Cheese

A truly intense sandwich - our recipe for Grilled eggplant and tomato sandwich with Blue Cheese will show you just how tasty a vegetable sandwich can be. With flavours being enhanced with balsamic vinegar and a lot of heat, your tomatoes, peppers and eggplants will easily match the intense blue cheese spread.

45 mins 4 servings
Smoky Cheesy


Blue cheese spread:

  • 35 g Castello® Danablu
  • 35 g ricotta cheese
  • 3 tbsp chopped fresh basil leaves


  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp rosemary
  • 1 garlic clove, minced
  • salt to season
  • pepper to season
  • 1 medium aubergine
  • 4 medium tomatoes, sliced
  • 4 small decorative bell peppers
  • 4 ciabatta rolls, toasted
  • 12 fresh basil leaves


1. Begin by preparing all the vegetables. Slice the aubergine into ┬╝ inch thick pieces and slice the tomatoes. Slice the bell peppers in half, removing the seeds. Mince the garlic using a knife or garlic press and chop the fresh basil.

2. To make the blue cheese spread, combine the blue cheese with the ricotta and chopped basil. Set it aside.

3. Next begin preparation of the sandwiches by whisking the vinegar, oil, rosemary and garlic. Season with salt and pepper and set aside.

4. Turn on the grill. Brush the aubergine, tomato and peppers with balsamic marinade. Grill the vegetables until soft.

5. Spread the bottom of the rolls with blue cheese spread. Layer the grilled vegetables with the basil leaves. Serve warm or room temperature.