Roasted Vegetable Sandwich with Fresh Homemade Pesto
This roasted vegetable sandwich is a fun way, a delicious way.....and one of my all-time favorite ways to get your fresh veggies for the day. It's assembled as one large sandwich and then cut into individual slices, revealing eye-catching layers of colorful roasted veggies, cheese, and homemade arugula pesto.
A Great Veggie sandwich Recipe for Non-Vegetarians
My husband is pretty much the furthest thing from a vegetarian, but he considers this satisfying "ultimate veggie sandwich" to be one of his favorite lunches, especially on busy weekday mornings where nobody has time to plan for lunch. In fact, this sandwich is one of the few examples of times he resists the urge to ask "should I add just a few turkey slices on top?" Cue the eye-roll.
This is one of my go-to sandwich recipes for things like a Super Bowl party, a picnic, or any other casual get together where finger food is encouraged. With its layered bright colors showing a variety of roasted vegetables, creamy cheese, and the tastiest pesto, this is a deceptively hearty sandwich for all to enjoy.
Top Tips for Making a Marvelous Vegetable Sandwich
- Sample your pesto: To me, a good veggie sandwich becomes a GREAT veggie sandwich with the addition of my zesty pesto. That said, make sure you taste it as you go along to make sure the pesto meets your preferred level of tang and saltiness before adding extra seasoning. Pecorino Romano is a saltier cheese, so you might need only a few pinches of salt (or none at all!) to finish it off.
- Drain the vegetables: The most important part of this recipe is making sure that your vegetables don't contain too much extra moisture before layering, resulting in soggy bread after the layers are compressed. Make sure to drain roasted vegetables that seem to have a higher water content (i.e. squash, tomatoes), or blot them with a paper towel before layering them onto your vegetarian sandwiches.
- Use what you have: Make your veggie sandwich your own! Why I have provided a list of "guideline" vegetables for this recipe, it's also a great way to use up any fresh vegetables, spreads, or softer cheeses that you have in the fridge. See "Variations" below for ideas!
Ingredients and Special Equipment
Please check the recipe card at the bottom of this post for specific quantities.
Pesto Ingredients
(see full post for my Easy Basil and Arugula Pesto Recipe for more details)
- Basil: Use fresh basil leaves, packed. If you can't find these in your produce section, ask! Sometimes they are hidden with complementary ingredients like tomatoes.
- Arugula: Many pesto recipes use only basil as their green, but I combine it with arugula for some peppery extra flavor.
- Garlic: Fresh minced cloves or jarred are both fine.
- Extra-virgin olive oil
- Almonds: Pine nuts are the "default nut" for pesto, but I like to use almonds, as they are more affordable, easier to find, and yield equally good results.
- Pecorino romano: I use this grated cheese instead of Parmesan, as it adds a bit more salty / savory flavors to the pesto (I also use it in my Caesar salad dressing!)
- Salt and pepper
Roasted Vegetable Sandwich Ingredients
- Eggplant: Medium to large in size. Look for deep purple hues with firm (not bruised) sides.
- Bell peppers: Two peppers total, choose from yellow, orange and red peppers.
- Red onion: Medium to large.
- Zucchini and yellow squash: Medium to large and uniform in size, so they are easier to slice.
- Portobello mushrooms: Three medium to large, stemmed and wiped clean.
- Tomatoes: Layer slices of tomato as the top vegetable. About 6 medium Campari tomatoes are the perfect size. That said, if you find some perfectly ripe heirloom tomatoes or another varietal, by all means, use those. You will only need 2-3 if they are large.
- Olive oil: For tossing with vegetables.
- Salt and ground black pepper
- Mozzarella: I look for the one-pound pre-sliced buffalo mozzarella to layer with ease, but you can also by a full one pound version and slice it yourself. For a vegan option, sub a vegan cheese or omit it altogether.
- Ciabatta bread: A good bread to use for this sandwich as it has a soft bread interior and a firm, crusty exterior. See "Variations" below, for other good options.
Recommended Special Equipment
- Large baking sheets: I use two to fit all of the vegetable slices.
- Wire rack: Helps to drain the vegetables after roasting (see Top Three Tips.)
- Food processor or blender: To make the pesto.
Step By Step Photos and Instructions
Prepare the Pesto
- Place the basil and the arugula in the work bowl of a food processor. Add the garlic and pulse 10-12 times to make a roughly chopped mixture.
- Add the olive oil in a slow stream down the feed tube while the machine is running. Stop to scrape down the sides of the bowl with a rubber spatula as necessary.
- Add the almonds, cheese, salt and pepper and puree until smooth, 30-45 seconds more. Transfer to a small bowl if not using right a way and chill for up to 2 weeks.
Roast the Vegetables
- Preheat your oven to 450℉. Line two large baking sheets with aluminum foil or parchment paper.
- Put all of the sliced vegetables in a large bowl and toss them with the olive oil, salt and pepper. Lay the vegetables in a single layer on the prepared baking sheets, keeping like vegetables together.
- Bake the vegetables for 30-40 minutes, until well roasted and the peppers are lightly charred. Let the vegetables cool in the pans for 10 minutes and then transfer them to wire racks set over paper towels to drain out excess water while cooling completely (see Top Tips, above.)
Assemble the Vegetable Sandwich
- Slice your loaf of bread in half horizontally using a serrated knife. Spread the pesto evenly over both sides of the bread.
- Layer the arugula over the bottom slice of bread / half of the loaf.
3. Starting with te eggplant rounds, layer the vegetables on top of the arugula. I like to do it in this order: eggplant, red pepper / yellow pepper, zucchini/squash, mushrooms, onions, tomato slices, but you can do it in any order that your choose.
4. Top the vegetables with mozzarella and the top half of the ciabatta loaf. Wrap the the sandwich securely in plastic wrap to compress the layers. Chill for several hours or overnight.
5. When ready to serve, slice the sandwich into sections crosswise and then slice each section in half. If serving on a platter, you can secure each piece with a toothpick or a skewer.
Variations on My Roasted Vegetable Sandwich
- Bread variations: If you can't find my recommended ciabatta loaf, choose another favorite bread to make an equally good sandwich. Great options include halved focaccia bread, olive bread, sourdough bread, or a hearty bread like a seeded or multigrain bread.
- Pesto variations: Mix and match your basil and arugula using fresh herbs, leafy greens, green onions, or even a bit of canned green chilies or red pepper flakes for spice. For extra ease, use a good quality pre-made pesto from your local grocery store.
- Filling variations for different flavors: Substitute goat cheese, Brie, or crumbled feta for the mozzarella. Not a fan of pesto? Spread the bread slices with your favorite hummus, garlic aioli, avocado spread, or even tzatziki sauce. Add a few raw veggies like sliced english cucumbers, sprouts, or even pickled onions or jalapenos for a little kick.
- Summer grilling season?: Make a grilled veggie sandwich instead of roasted.
Make ahead and Storage Instructions
- Make Ahead: This is a great sandwich to make a day before you intend to serve it, as the final step is to "compress" the layers. After assembling, wrap the sandwich securely in plastic wrap and refrigerate it overnight, flipping a few times for even distribution.
- Leftovers: Store leftover slices in the refrigerator, individually wrapped or tightly covered, for up to two days. I do not recommend keeping at room temperature for extended periods (i.e. overnight), due to the cheese.
Troubleshooting / FAQs
Why Did My Sandwich's Bread Get too Soggy?
The bread for veggie sandwiches can be in danger of getting soggy because vegetables naturally contain a high percentage of water which, after roasted, is easily released when compressed. Drain your vegetables on a wire rack until they cool, and if they still seem "juicy", dab them with a paper towel to absorb some of the excess water.
What can I do with my Leftover Veggies?
If you have some extra veggies after layering them onto the sandwich, store them in an airtight container in the refrigerator for up to 5 days. Mix them with pasta, chop them up and use them as a pizza topping, or use them as ingredients for a quiche or omelet!
Why Are My Roasted Vegetables Dry?
Roasted vegetables can turn out dry if the oil doesn't coat them properly during the roasting process. This means that the eggplant, peppers, and the rest of the ingredients lack the necessary fat to retain moisture during cooking. Make sure each piece is evenly coated with a light layer of oil to prevent dryness.
More Great Recipes Showcasing Colorful Fruits and Veggies
- Award Winning Vegetarian Chili
- Classic Chicken Pot Pie with Homemade Biscuit Topping
- Spiced Apple Zucchini Bread with Toasted Pecans
- Rustic Blueberry Galette
- Butternut Squash and Sweet Potato Soup
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Roasted Vegetable Sandwich with Fresh Homemade Pesto
Equipment
- 2 large baking sheets, lined
- Blender or food processor
- wire racks
Ingredients
Basil and Arugula Pesto
- 1 cup basil leaves, packed
- 1 cup arugula, packed
- 2 tablespoon minced fresh garlic (6 to 8 cloves)
- ¾ cup extra-virgin olive oil
- ⅓ cup sliced or slivered almonds
- 1 cup grated Pecorino Romano cheese
- salt and ground black pepper
Vegetable Sandwich
- 1 medium eggplant, trimmed and cut into ¼ inch circles
- 1 red bell pepper, seeded and quartered
- 1 yellow bell pepper, seeded and quartered
- 1 medium to large zucchini, trimmed and sliced lengthwise ¼ inch thick (see Notes)
- 1 medium to large yellow squash, trimmed and sliced lengthwise ¼ inch thick
- 1 red onion, peeled, trimmed, and sliced ¼ inch thick
- 2 large portobello mushrooms, stemmed and sliced ¼ inch thick
- 6 medium tomatoes (i.e. Campari tomatoes), trimmed and sliced in ¼ inch circles (see Notes)
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 16 ounce rectangular ciabatta loaf (see Notes)
- 2 cups fresh arugula
- 1 lb fresh mozzarella, sliced ¼ inch thick
Instructions
Prepare the Pesto
- Place the basil and the arugula in the work bowl of a food processor. Add the garlic and pulse 10-12 times to make a roughly chopped mixture.
- Add the olive oil in a slow stream down the feed tube while the machine is running. Stop to scrape down the sides of the bowl with a rubber spatula as necessary.
- Add the almonds and cheese and puree until smooth, 30-45 seconds more. Season to taste with salt and pepper. Transfer to an airtight container if not using right a way and chill for up to 2 weeks.
Prepare the Roasted Vegetables
- Preheat your oven to 450℉. Line two large baking sheets with aluminum foil or parchment paper.
- Put all of the sliced vegetables in a large bowl and toss them with the olive oil, salt and pepper. Lay the vegetables in a single layer on the prepared baking sheets, keeping like vegetables together.
- Bake the vegetables for 30-40 minutes, until well roasted and the peppers are lightly charred. Let the vegetables cool in the pans for 10 minutes and then transfer them to wire racks set over paper towels to drain out excess water while cooling completely (see Notes.)
Assemble the Sandwich
- Slice your loaf of bread in half horizontally using a serrated knife. Spread the pesto evenly over both sides of the bread.
- Layer the arugula over the bottom half of the bread.
- Starting with te eggplant rounds, layer the vegetables on top of the arugula. I like to do it in this order: eggplant, peppers, zucchini/squash, mushrooms, onions, tomatoes, but you can do it in any order that your choose.
- Top the vegetables with mozzarella and the top half of the ciabatta loaf. Wrap the the sandwich securely in plastic wrap to compress the layers. Chill for several hours or overnight (see Notes.)
- When ready to serve, slice the sandwich into sections crosswise and then slice each section in half. If serving on a platter, you can secure each piece with a toothpick or a skewer.
Notes
- You can also slice the zucchini into rounds, but I find that slices are easier to layer onto the sandwich.
- If you can't find ciabatta, use another rustic bread type. You can also use a round loaf and cut slices into wedges. If the loaf is too dense with bread, feel free to remove some of the bread from the insides before layering.
- Make sure there isn't too much excess water in the vegetables before you layer them, as this could result in soggy bread. Drain it on the wire racks or blot it with paper towels if the vegetables seem extra "juicy."
- If you chill the sandwich overnight, I like to flip it a few times, to distribute the weight evenly.
