To celebrate British Sandwich Week, we are sharing some delicious recipes from our cookbooks. Today’s recipe is from Vegan Camper Van Cooking

Olive Pesto Focaccia Panini

SERVES 2
1 courgette
½ aubergine
2 tbsp olive oil
¼ tsp salt
2 tomatoes
2 focaccias

For the pesto
3 cloves garlic
1 small onion
6 tbsp olive oil
1 handful fresh basil
120 g pitted black olives
1 tbsp yeast flakes
Juice of ½ lemon
Salt and pepper

Thinly slice the courgette and aubergine along their length and fry the slices in the olive oil until golden brown.
Season with salt.

For the pesto, chop the garlic and onion and sauté in a little oil. Use a stick blender to purée with the remaining oil, basil, olives and yeast flakes. Season with a little lemon juice, salt and pepper.

Slice the tomatoes. Cut the focaccias in half through the middle and spread the bottom half generously with pesto. Top with the tomato and lukewarm vegetable slices and cover with the top half. Cut the panini in half and serve immediately.