Vegan Grinder Sandwich

Start by placing the aubergine slices on a plate or tray. Sprinkle both sides of the aubergine with salt and leave them to sit for at least 10 minutes. After 10 minutes there should be beads of water on the surface of the aubergine. Rinse the slices then thoroughly pat them dry.

Grab 3 bowls. In one, add the flour and season with salt and pepper. In the next, pour the plant based milk and in the last add the golden breadcrumbs with all the seasonings. Place each piece of aubergine in the flour first and ensure every bit is fully coated. Next, submerge the floured aubergine in the milk and lift it straight into the breadcrumbs, pressing down to ensure the whole piece is fully coated and the breadcrumbs are stuck to the aubergine. Do the same with each slice of aubergine then place them on a plate or tray and leave to one side.

Whisk together all the ingredients for the salad dressing from the mayonnaise to the italian seasoning. Once you have a creamy sauce, add in the peppers, olives, onions and lettuce and mix everything together until the salad is fully coated in the dressing.

Heat the vegetable oil in a large frying pan over a medium high heat. Once hot, add in the breaded aubergine slices, you may need to fry them in batches so the pan doesn't get overcrowded. Fry on each side for a few minutes until golden brown and cooked through. Remove and place on a plate lined with paper towel to drain excess oil.

Slice the ciabattas and load the vegan cheeses on one side of each loaf. Place under the grill or in a hot oven to melt the cheese. Remove once bubbly. Season the tomato slices with salt and pepper than place onto the melted cheese, then layer on the fried aubergine and finally top with a generous amount of the grinder salad. It's a messy one - enjoy!