Wholemeal sandwich with grilled turkey, vegetables and stracchino

Ingredients

For 1 serving

• Whole wheat bread90 g
• Turkey breast120 g
• Zucchini100 g
• Eggplant80 g
• Stracchino25 g
• Arugula20 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Heat a griddle or ridged pan over high heat for 5 minutes. Meanwhile wash the courgettes and aubergine, trim the ends and slice them lengthways about 4 mm thick.
2. Grill the slices for 2–3 minutes per side, until they have dark stripes and are tender; put them on a plate and dress with the oil, a pinch of salt and pepper.
3. Cut the turkey breast into slices about 1 cm thick, pound them lightly and grill on the same pan for 3 minutes per side, until no longer pink in the centre; season with salt.
4. Split the wholemeal bread in half and, if you like it crisp, toast it on the griddle for 1 minute. Spread the stracchino on the bottom and fill with the vegetables, the turkey and the washed, dried rocket.
5. Close the sandwich and serve, or wrap it in baking paper to take with you.