Design & Branding Studio of Matt Gray


Chock full of sandwich recipes, suggestions and ideas.

Grilled aubergine, halloumi and marinated anchovy with tomato & red pepper relish

Not the most obvious of combinations, I admit, but it works. Whatever you do, don't leave out the marinated anchovies — trust me on this one.

4 sandwiches
Preparation time:
45 mins
Cooking time:
15 mins


1 large aubergine, cut into 12 slices

200g halloumi cut into 12 slices

Sea salt

2 tbsp olive oil

4 tbsp tomato & red
pepper relish

12 marinated
anchovy fillets

8 slices of sourdough

Salt the aubergine rounds and lay them out on a large plate covered with kitchen paper. Put another layer of kitchen paper on top, along with a heavy object to help squeeze all the liquid out of them.

After 30 minutes, wipe the salt off of the aubergine using kitchen paper and give the rounds a little squeeze to remove any excess liquid.

Heat the sunflower oil in a frying pan over a high heat until wisps of smoke appear. Cook the aubergine in batches until golden on both sides. Leave to rest on kitchen paper to soak up the excess oil. In between batches you may need to add a little more oil.

Turn the grill on to high and cook the halloumi on both sides until golden.

Spread a tablespoon of tomato & red pepper relish on to four of the slices and layer the other ingredients as shown in the image above.