Roasted Veggie & Herb Sandwich – Recipe

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. 

HELPFUL TIPS

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.