This is hands down one of my favorite sandwiches. It’s so easy to make, super versatile, and is so good no matter how hot or cold it is outside. I tend to make this after a trip to the farmer’s market when I have a bunch of new, delicious veggies to work with. Or when I need to clean out my fridge because I’ve been eating more takeout than cooking and my spinach is judging me from the back. This roasted vegetable sandwich can be made with whatever you have on hand and even better when smothered in sauce.
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This sandwich comes together with so little work you won’t believe how delicious it turns out. It’s perfect for busy weeknights where you’re looking for something warm and comforting but healthy and versatile. Even if you’re not a huge fan of the ingredients, give it a try. Or switch them out for something you like more. Sweet potato, roasted beets, fresh spinach, chopped asparagus, and roasted zucchini are all really good as well.
My favorite mix is mushroom, Brussel sprout, onion, tomato, Violife cheese, and green herb sauce. The mushrooms add a good amount of meatiness, the tomatoes add acid, the Brussels add crunch and the onions are just delicious. Goodness, I love onions. I also love to put a slice of Violife because it makes it all the more unctuous.
To assemble, I’ll roast my veggies while I prep my bread. In the last few minutes of roasting, pop the buns in oven for a bit to toast up as well. If I’m feeling real fancy, I’ll add my tomatoes to one side of the bun, top the tomatoes with cheese, and toast that so the tomatoes soften and the cheese melts. Once your bread is toasted and veggies roasted, stack those veggies up as high as you can bite and top with lots of sauce.
A herbaceous sauce will help to lift the roasted-ness of this sandwich.
I top mine with my herby green sauce but if you don’t have the time (or want to make the effort) there are some delicious shortcuts you can use instead. Trader Joe’s makes a banging green dressing in their refrigerated section or any green goddess dressing will also do. Just go for something herbaceous and bright to lift the sandwich to a new level.
Serve fresh and with a side of extra sauce and lots of extra napkins.
- 1/2 cup brussel sprouts, quartered
- 1/2 cup baby bella mushrooms, sliced
- 1/2 cup white onion, sliced
- 1/2 cup cherry tomatoes
- 1 tbsp grapeseed or avocado oil
- 2 vegan sandwich rolls
- 4 tbsp herby green sauce
- Preheat oven to 420°F. Rinse and prep all veggies. Toss all veggies with oil, season with salt and pepper and spread an even, single layer on baking sheet. Place in preheated oven for 30 minutes or until done to your liking.
- While veggies are roasting, slice rolls. In the last 5 minutes of roasting, add buns to oven to toast up.
- Once everything is out of the oven, divide veggies between 2 rolls, smother with herby green sauce and devour warm.