Ciabatta sandwich with roasted vegetables, pesto, and Pavé d’Isigny cheese

Preparation

1. Preheat the oven to 200°C fan oven.

   Cut the zucchini and eggplant into thin slices lengthwise.

   Arrange the slices on a baking sheet lined with parchment paper.

   Drizzle with olive oil, season with salt and pepper.

   Bake for 20 to 25 minutes, until the vegetables are tender and golden brown.

   Cut the ciabatta bread rolls in half.

   Spread the pesto on the bottom half.

   Add the roasted vegetables, sun-dried tomatoes and slices of Pavé d’Isigny cheese.

   Add a handful of arugula.