How to make a Gardener's Sandwich - a.k.a Vegetarian Shooter's Sandwich

FiveEuroFood's picture

Mar. 21, 2013

I posted a video for a Shooter's sandwich a while ago - a wonderful mixture of good quality steaks and mushroom sauce, crammed into a hollowed out loaf of bread, squished flat over night and served in wedges. While tasty as anything, it's not got a lot going for it for our vegetarian friends, or heck, even those who just fancy something a bit less meaty.


Bread loaf 400 Gram (round boule style)
Mozzeralla cheese 200 Gram
Tomatoes 4
Aubergines 2 Small
Pesto 4 Tablespoon
Olive oil 3 Tablespoon



1. Using a sharp bread knife, cut of the bread top, to make a lid and scoop of as much of bread from lid and loaf, to make a bowl.

2. Wash the aubergines and using a sharp knife cut them in 8mm thin slices.

3. Using a pastry brush, brush the slices all over with olive oil.


4. Heat a pan on medium heat and fry the aubergine slices, until soft and golden brown on both sides.

5. Wash and slice the tomatoes thinly.

6. Thinly slice the mozzarella cheese.

7. Put in half the pesto inside the bread bowl and spread all over the inside.

8. Put the tomatoes, mozzarella and aubergine in layers inside the bread bowl, pressing it down while making layers.

9. Spread the remaining pesto on top and place the bread lid on top.

10. Wrap the loaf with aluminium foil, and place under a heavy weight, press down and flat, in cool dry place overnight.


11. Next morning, unwrap and cut the sandwich before serving, if desired you can also heat the sandwich on hot frying pan for 1 or 2 minutes each side to melt the cheese and to reduce dampness of tomatoes.


12. Serve a desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 654Calories from Fat 296

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 1035 mg43.13%

Total Carbohydrates 67 g22.3%

Dietary Fiber 10 g40%

Sugars 8 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet