Recipe - Grilled Flank Steak Onion And Bell Pepper Sandwiches

FOCCACIA
1 One half cup Lukewarm water
3 tablespoon Good olive oil
1 teaspoon Salt
4 cup High grade flower
2 teaspoon Sugar
4 teaspoon Surebake yeast

VEGETABLES
Eggplant
Red Peppers

Foccacia:

Place all the ingredients into a bread making machine in the order listed
and turn it onto the dough cycle.

When the dough is ready, place it into a lightly greased square cake tin or
sponge roll tin and leave in a warm draft free spot to double in size.

Brush the top over with a generous amount of olive oil and with two fingers
press indents into the dough at regular intervals.

Bake at 200 C for 30 mins, remove from tin and cool.

Grilled Vegetables:

Slice eggplant thickly lengthwise and sprinkle with salt, place in a
colander and leave for half an hour then rinse and pat dry.

Quarter the red peppers and remove the seeds.

Preheat the sandwich grill and brush the vegetables with olive oil and
place onto grill and close. Cook for until the vegetables are just cooked.
Remove them and keep warm.

Toast the foccacia on the sandwich grill and layer up your sandwich with
fresh rocket or

baby salad leaves, grilled vegetables and top with good quality, whole egg
mayonnaise flavoured with fresh basil and garlic. Shave on some parmesan
cheese.

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