BBQ sandwich

An airy ciabatta topped with grilled BBQ aubergine, crispy Natural Battered Onion Rings and fresh American coleslaw. The curly lettuce and coriander provide a fresh and spicy bite. This combination of mild, smoky flavours and crispy textures makes this dish perfect for a surprising lunch or as a tasty addition to the drinks board!

Preparation method

1 Prepare the aubergines

Cut the aubergines into slices about 1 cm thick. Heat a grill pan over medium-high heat. Coat the aubergine with sunflower oil and grill for 3-4 minutes per side until cooked and light grill marks appear.

2 Make the BBQ mixture

In a bowl, mix the BBQ sauce, smoked paprika, garlic powder and salt. Coat the aubergine slices on both sides with the BBQ mixture and fry for another 1-2 minutes per side.

3 Make the coleslaw

Mix the white cabbage, red cabbage and carrot in a bowl. Add the cider vinegar, (vegetable) mayonnaise, (vegetable) yoghurt and mustard. Mix well and season with salt and pepper. Set aside to allow the flavours to infuse.

4 Prepare the onion rings

Then bake the Natural Battered Onion Rings in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.

5 Prepare the ciabattas

Slice open the ciabattas and lightly grill them in the oven or grill pan for an extra crispy texture. Place a layer of curly lettuce on the bottom half of the ciabatta. Top with the BBQ aubergine slices, followed by a generous spoonful of the American coleslaw. Top the sandwich with the crispy Natural Battered Onion Rings and garnish with fresh parsley. Place the top of the ciabatta on the sandwich and serve immediately!

Supplies

For 4 servings

  • 12 Natural Battered Onion Rings
  • 4 ciabattas
  • 100g curly lettuce
  • 10g parsley, coarsely chopped
  • Sunflower oil
  • Salt and pepper

For the BBQ aubergine

  • 2 aubergines
  • 4el BBQ sauce
  • 1tl smoked paprika
  • 1tl garlic powder
  • ¼tl salt

For coleslaw

  • 100g white cabbage, thinly sliced
  • 100g red cabbage, thinly sliced
  • 1 carrot, julienne
  • 3el (vegetable) mayonnaise
  • 2 tbsp (vegetable) yoghurt
  • 2 tbsp apple cider vinegar
  • 1tl mustard

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