The Ultimate Sandwich: Roast Veg, Rocket & Parma Ham

This flavourful sandwich brings a touch of Mediterranean sunshine to your meal. The sweetness and earthiness from the butternut squash goes perfectly with the saltiness from the Parma ham, but you could equally use summer squash, courgette or aubergines in the summer months. Feel free to play around with different combinations to make yourself the ultimate sandwich for any season.

Ingredients

• 1 butternut squash (replace with summer squash, courgette or aubergine in summer)
• 1 red pepper
• Olive oil
• Salt
• Pepper
• 1 cucumber
• 4 slices of White Country Sourdough bread
• Hummus
• Rocket
• Balsamic vinegar
• Parma ham (could replace with another type of Italian/Spanish prosciutto)

Instructions

Prepare the Vegetables:

• Preheat your oven to 220°C.
• Cut the squash into thick slices.
• Cut the red pepper into long strips.
• Lay the squash and red pepper flat onto a roasting tray.
• Generously drizzle the vegetables with olive oil and season with salt and pepper.
• Roast in the oven for 30 minutes.

Prepare the Cucumber:

While the vegetables are roasting, slice the cucumber into 6 slices.

Toast the Bread:

Toast the 4 slices of White Country Sourdough bread until golden brown.

Assemble the Sandwich:

• Once the bread is toasted, spread a generous amount of hummus on one side of each of the 4 slices of bread.
• On two of the hummus-covered slices, add a layer of rocket.
• Layer the roasted vegetables on top of the rocket.
• Drizzle with balsamic vinegar.
• Add the cucumber slices.
• Add the prosciutto on top of the cucumber.

Finish the Sandwich:

Top each sandwich with the remaining slices of hummus-covered bread.

Press gently and cut each sandwich in half.

Serving

Serve the sandwiches immediately while the vegetables are still warm and the bread is crisp. Enjoy your delicious, homemade roast vegetable and prosciutto sandwich!