How To Make A Loaded Roasted Vegetable Sandwich

With the chilly winds of fall and winter comes the abundance of root vegetables. This Loaded Roasted Vegetable Sandwich features all the colorful end of season vegetables. They are roasted to perfection along with avocado, spicy mustard, and spinach on freshly grilled bread. A Loaded Vegetable Sandwich sandwich is perfect to make ahead for a packed lunch or picnic.

Enjoy this hearty sandwich as main dish along side one of my soups:

– Wild Rice & Lemon Chickpea Soup

–Creamy Vegan Roasted Zucchini and Cauliflower Soup w/ Macadamia Nuts

–Vegan Leek and Potato

–Creamy Roasted Vegan Tomato Soup

–Spring Pea and Purple Cabbage Soup

–Purple Sweet Potato Soup

–Creamy Vegan Mushroom Soup

What Is In This Loaded Roasted Vegetable Sandwich?

I filled my freshly grilled bread with:

• -avocado
• -roasted beets
• -roasted sweet potato
• -roasted potato
• -roasted rainbow carrots
• -spicy mustard
• -spinach

Filling Options For Your Loaded Vegetable Sandwich

There is plenty of room for experimentation here. Get creative with your fillings. Here are some suggestions on fillings for your sandwich:

• -Roasted eggplant
• -Roasted zucchini
• -Bell peppers
• -Onions
• -Mushrooms
• -Olives
• -Atichokes
• -Sun-dried tomatoes
• -Pesto
• –Spinach Ricotta

I’d love to see your creations. Tag me @SusanCooksVegan so I can see what you make.

How To Roast Your Veggies

This is a great recipe to batch cook. If you are not familiar with batch cooking; batch cooking is the act of preparing and/or cooking large portions of food for later use. The pre-made food can be mixed and matched for meals such as bowl, salads or this Loaded Roasted Vegetable Sandwich.

For this recipe you can roast your vegetables in the oven or on the stove in a grill pan.

There are a few key tips to keep in mind for cooking perfectly roasted vegetables every time:

• Slice veggies evenly. This ensures even cooking. If you have some smaller pieces they will cook before the rest and be crunchier and crispier pieces.
• Group veggies by cooking time– root vegetables take longer than cruciferous ones to roast (40 minutes vs 25 minutes). Group by type on individual baking pans so that they finish baking at the rich time. 
• Avoid overcrowding the pan(s)– arrange the veggies on enough baking sheets to allow them to sit in a single layer. Crowding can cause the veggies to cook unevenly and steam rather than roast (meaning less caramelization).
• Season appropriately– I love adding garlic powder and a generous pinch of salt and a sprinkle of pepper. Adding fresh herbs are also delicious.
• The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. This can vary based on the types of veggies and oil used. Keep an eye on the oven. If your veggies are not browning enough, try increasing the temperature. If they are browning before they are fully cooked, try reducing it.

To Grill Or Not To Grill?

A good sandwich is a thing of beauty. Grilling or toasting your sandwich takes it to another level. It adds crispy crunchy texture and helps the bread hold up to the moist filling. There are several ways to toast your bread. Grill on the stovetop on a grill pan, use a sandwich press or toaster. If you are not a fan of toasted bread no problem. Just ensure the bread you choose is crusty and thick so it can hold up to the fillings

I Would Love To Hear From You

Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook,  Pinterest and Twitter!

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