Place beetroot, tomato and rocket to one side.
Brush eggplant and sweet potato with olive oil and chargrill 1½ minutes each side until cooked through.
Fry Spanish onion.
Slice bread into generous slices and toast both sides.
Keep warm on the edge of the barbecue.
Place each minute steak on the grill for about 45 seconds each side adding a sprinkle of salt and pepper.
Butter bread if desired and layer ingredients.
Finish with a top layer of bread or leave open.
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