The golden layer of onion and almond mix adds a squishy delicious creaminess to the centre and melds together the crisp roasted vegetables with the fried bread. Yes, the title is deceiving, it does say it’s a grilled sandwich but in truth it’s a fried one, and all the better for it.

The other twist to this recipe is that it uses a wholegrain bread, and it boosts the flavour tenfold. Here I’ve used our BakeryBits Malted Multigrain Bread but do use any bread you prefer.

Makes enough for 3-4 toasted sandwiches.

Method

Cover the vegetables with water in a saucepan and add the vinegar plus a tsp of salt. Bring to the boil then simmer until they pierce easily with the tip of a knife, then drain into a colander. When cool, place on a tray lined with non-stick paper, toss with oil then season well with salt, pepper and smoked paprika. Bake at 180C fan for about 25 minutes until crisp and just starting to char on the edges.

Make the melt filling by place the oil, chopped onion, water and salt in a saucepan, then bring to the boil. Put the lid on and continue boiling for about 5 minutes. Then remove the lid and simmer until the water has evaporated and the onions are sizzling. Add the spices, flour, and almonds, stir well then whisk in the almond milk and lemon juice. Bring to the boil and cook until thick. Spoon into a deep container, even a breakfast mug will do, and leave until cold and firm.

To make the sandwich have the sliced bread ready and a frying pan lightly oiled inside. Assemble the sandwich with slices of the melt filling next to the bread, and some of the roasted root vegetables in-between. Close the sandwich up, oil the outside of the bread and then fry it on a low heat in a pan until each side is crisp and brown and the filling piping hot. Eat immediately.