Say goodbye to lunch meat–there is nothing better than a roasted veggie sandwich.
Every bit as filling as its carnivorous counterparts, this beautiful creation is packed with delicious vegetables, roasted garlic, fresh herbs, and just a touch of cheese. A generous schmear of pesto brings the whole thing together with a hint of brightness and a lot of flavors.
Enjoy it hot or cold, open face or between bread, day or night. It’s the perfect way to celebrate National Sandwich Day.
Thinly. Slice. Most of the vegetables in this recipe are thinly sliced. And we say thinly, we mean thinly. We want to reduce cooking time as much as possible, so be sure to use your sharpest knife (or even a mandolin, if you’re really ambitious) to cut these down to perfection. You are looking at a thickness of about ¼ inch, max.
Look at your oven temperature. We are going for expediency here, which is why our ovens are set fairly high. If you have a moment and prefer your food cooked low and slow, reduce the temperature to 375-400 and add about 15 extra minutes.
Spice as you like. We like simple vegetables cooked with salt, pepper, and olive oil, preferring to bring in stronger flavors in garnishes like herbs, cheese, and spread. If you are all about spice, adding paprika, dried oregano, cumin or even gochugaru to the vegetables would be delicious.
Get creative. This recipe is all about what you like. If you want to throw in some asparagus, throw in some asparagus. Some sharp cheddar? Go for it. Dijon mustard or chipotle mayo? Spread away. The sandwich is your oyster.
Roasted Veggie & Herb Sandwich RecipeCourse: MainCuisine: VegetarianDifficulty: Easy
This vegetarian sandwich is great hot or cold and is very filling!
1 small eggplant, thinly sliced
1 portobello mushroom, thinly sliced
1 small head of garlic
3 sprigs thyme or rosemary
1 red pepper, thinly sliced
1 small yellow onion, thinly sliced
1 small tomato, thinly sliced
Salt, pepper and olive oil
4 fresh basil leaves
Fresh mozzarella, chevre, burrata or labneh
Pesto (we like this recipe)
Bread of choice (we recommend a fresh ciabatta or focaccia)
- Preheat the oven to 425 degrees. On a baking sheet (or two, depending on the size of your vegetables), add eggplant and mushrooms, then cover with olive oil, salt and pepper. Place whole sprigs of herbs gently on top of the vegetables at regular intervals.
- Cut the very top off of the head of garlic, then wrap in aluminum foil, drizzling with olive oil and sprinkling with salt before closing the foil tightly. Place on the baking sheet with the vegetables, then cook in the oven for 15 minutes.
- On a second baking sheet, follow the same process as step one, using the red peppers and onion.
- After 15 minutes, bring out eggplant and mushrooms. Flip each slice, then return to the oven, along with the other baking sheet of onion and pepper. Cook for another 15 minutes.
- Remove all vegetables from over. When cool enough to handle, squeeze the head of garlic into a bow. Season with salt, pepper and olive oil, then stir until a thick paste forms.
- Assemble the sandwich: spread garlic paste on one side of the bread and pesto on the other. Build layers of cooked vegetables and cheese. Toast in a 350 degree oven or toaster oven if a hot sandwich is desired, or enjoy immediately at room temperature.