Mediterranean Roasted Veggie Sandwich With Almond Dill Pesto
Have you been craving an amazing sandwich?? Well you have arrived in the right place. When I go to Napa on our seasonal girls trip there is an amazing deli called OakVille which has the most INCREDIBLE roasted veggie sando. I truly dream about it, and my trips to Wine Country are never complete without it.
The other day, I was planning my trip up to wine country with my girls, and immediately my mind went to this Sandwich. Instead of waiting a few weeks, I figured it was time to make my own to hold me over before our trip. Trust when I say I went great lengths to make this possible. The sourdough and all the veggies came from our farmers market to insure the best possible flavor. After I marinated the veggies, they went in the oven and I was so truly SO hyped to eat this sando.
Regardless of if you get everything local from the farmers market or just take a quick trip to your local grocery store, I can guarantee that this will easily become your new favorite. It’s savory, sweet, salty, all combined into a toasted sourdough bun. Your taste buds are in for a real treat!
This sandwich is:
fully vegan
savory & sweet
dairy allergy friendly
simple & easy recipe.
DELICIOUS!
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Save this recipe and don’t forget to tag me @chef_bai over on instagram when you make this!
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Makes 3-4 sandwiches:
The Goods:
4 large portobello mushrooms, cut in half or quartered & stems removed
1 eggplant, sliced, salted and sweated for 20 minutes, and dried off with towel after sweating
2 orange bell peppers, quartered
fresh sourdough from local bakery, sliced
vegan feta (optional)
pickled red onions
romaine leaves
For the marinade:
1/4 cup Big Tree Farms coconut aminos
1 tbsp liquid aminos
1 tbsp capers
1 tbsp garlic powder
1 tbsp dijon
1 tbsp olive oil
1 tbsp oregano
1/2 tsp salt
1/4 tsp black pepper
For the pesto:
1/2 cup almonds
3/4 cup water
1/2 cup packed dill
1 lemon juiced
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
The Method:
First, take your sliced eggplant and lay all the slices down onto a large plate. Sprinkle salt over them and allow them to “sweat” for 15-20 minutes. Afterwards, take a towel and pat them dry. This process helps remove the bitterness usually associated with eggplant.
Preheat your oven to 425.
As your oven preheats, quickly make the marinade for the veggies. Place all the marinade ingredients into a mason jar, and stir with a fork/spoon until fully mixed. Set aside.
Next, take your prepped eggplant, bell peppers, mushrooms and place them into a large mixing bowl and pour your marinade over all the veggies. Toss the veggies until everything is fully coated and let them sit for 5-10 minutes, but no longer than 30 minutes otherwise they may get soggy.
Once your oven is preheated, place all your marinating veggies onto a large baking sheet lined with parchment paper. Bake at 425 for 20-25 minutes, or until they are fork tender.
As the veggies are baking, take a high powered blender with an accelerator stick and add all your pesto ingredients inside. Blend on high for 45-60 seconds, or until fully smooth. Taste for salt, and set aside.
When the veggies are done roasting, remove from the oven and allow them to cool for 5 minutes.
As the veggies are cooling, take your sourdough slices and toast them either on a cast iron flat top with dash of oil, or in a toaster.
When all your sourdough slices are warm and crispy, grab your serving plates. For each sandwich, place two slices onto the plate, and spread a generous amount of almond pesto onto the top of each slice.
Next, crumble your vegan feta onto the side that will be the bottom slice. Next, carefully stack a few roasted veggie pieces onto the side that will be the bottom slice.
Top the veggies with a few leaves of romaine, and then carefully add the top slice. Take 2 skewers and place them through each side, and cut the sandwich with a sharp knife in half. Serve immediately while warm.
Viola! The most epic roasted veggie sandwich you’ll ever have.
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