Roasted Vegetable Sandwich has two kinds of roasted peppers, fried sweet potatoes, sautéd mushrooms and more. Italian style sandwich with a vinaigrette.
How do you like the roll that is surrounding this big fat Roasted Vegetable Sandwich? Ed made it and quite a few more to tell you the truth.
You see, I asked my husband for a breadmaker for Christmas. His response was 'Do you?', kind of questioning. That's all. Just 'Do you?'.
So I went into 'Yeah, I want to start making our own bread and I think with all my other cooking that would help me out a lot'.
He just pursed his lips and shook his head like - yeah, okay - that sounds good. End of conversation. I know he is thinking a whole lot more.
Sometimes he is quite. Sometimes he isn't. and Sometimes he makes me laugh!
Jump to:
👩🏻🍳 The story continues ...
So, we are at relatives at Christmas and we spend a lovely day and open all of our packages together. I got a slew of cool kitchen gadgets and a beautiful bread maker - I am all excited.
Everybody got cool stuff but I just really want to tell you my bread story.
When we get home I am rushing into the house with my arms full.
There are only 3 steps to go up and I am excited and I am hurrying and I can't see the steps and my big toe catches on the step and I go down. Down hard!
The step edge goes right across my shin bone and I'm rolling back and forth on the ground holding my leg repeating over and over 'Please, don't be broken. Please, don't be broken'.
It worked because my leg wasn't broken but I was laid up for 6 weeks. I kid you not!
🥐 Sandwich rolls
Evidently, when Ed was pursing his lips and nodding yes back before Christmas he must have liked the whole idea of making our own bread too.
I don't even think it was two days after my fall before he had the breadmaker out and started a basic loaf.
That was over five months ago and I haven't made any bread yet. I haven't bought any either.
Ed makes all of our bread. What a good idea I had.
So, to make a long story short, hahaha! ... To continue, I wanted a different kind of roll for this vegetable sandwich that I was thinking of.
Something that would look good in a photo for the blog. We were at Costco and I mentioned it to Ed and he said, 'I'll make you some!'. Great!
That is how these perfect rolls were created. Now, you can just buy some nice roll and I am sure this sandwich will be just as wonderful for you too. But still, I can't wait to give him another assignment.
You can absolutely buy those Cosco rolls or any other roll you like. It will be delicious!
🥬 Lots of vegetables
For this luscious Roasted Vegetable Sandwich, there are two kinds of roasted peppers, fried sweet potatoes, sautéd mushrooms and more.
This wonderful Italian style sandwich is finished off with a drizzling of vinaigrette. Pile it high!
🔪 Ingredients
- Red bell peppers - are sweeter than green bell peppers and taste so darn good when added to sandwiches.
- Chili peppers - also roast really nice. I use one that isn't too hot like the Anaheim chili.
- Coconut oil - a nice base for sauteeing.
- White onion - is more tender than yellow onion and stands out well in taste.
- Sweet potato - adds a different kind of texture and is mildly sweet.
- Button mushrooms - are the perfect earthy tasting foil.
- Italian dressing - you can use a homemade one or a store-bought one but it coats the bread and ties all of the layers together.
- Sandwich rolls - can be buns or homemade ones.
- Lettuce - adds a fresh crisp layer.
🥘 Instructions
- First - roast your peppers. All can be done at the same time. The red and chili peppers. You can use ones already roasted from a jar.
- Heat the broiler.
- With tongs place the bell pepper and chili on the top shelf turning often to get all sides blackened.
- It is a good idea to put a baking sheet on the rack below the peppers because when you go to turn them with your tongs juices can drip out.
- When the peppers are black, take them out of the over.
- Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.
- Cut out the stem end and take out all of the pepper seeds. Set aside.
- While the peppers are roasting. Heat 1 tablespoon coconut oil in a skillet to medium heat.
- Add the onions and sauté until the onions are translucent. About 10-15 minutes. You can also do the mushrooms at the same time. In fact, You can do all of this at the same time but you will dirty more pans. Do it all at once or do it back to back, overlapping a little. Remove from heat and set aside.
- In the same skillet heat 1 tablespoon oil to medium-high heat.
- Add the sliced sweet potatoes, brown on one side and then flip and brown on the other.
- Remove from heat and set aside.
- There you have all your prepared vegetables.
- Cut the rolls down the center and spread apart. Drizzle ⅛ cup of Italian dressing on each side of the rolls.
- Add any other condiment that you might like such as mustard or ketchup.
- Divide all the vegetables into layers between the four rolls.
- Add a lettuce layer of your favorite lettuce.
- Put the top on and take a big bite!
🥪 More sandwiches
Other Vegetable Sandwiches That You Really Should Make and I Think You'll Like them a Lot!
This Cauliflower Po Boy Sandwich is one of those sandwiches that will surprise the heck out of you. It is amazingly delicious!
There are nine other sandwiches I want to show you and none of them are vegetable burgers. But I'll restrain myself and just go for one more.
This one os the Loaded Chickpea Salad Sandwich. It's become a classic!
If you take a photo of your lush sandwich I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
📋 Recipe
Roasted Vegetable Sandwich
Ingredients
- 2 red bell peppers
- 2 green chili peppers
- 3 tablespoon coconut oil divided into three for sautéing
- 1 white onion sliced
- 1 sweet potato
- 16 ounce button mushrooms
- ½ cup Italian dressing or a mix of oil and vinegar with Italian spices
- 4 big sandwich rolls
- lettuce any that you like for the sandwiches
Instructions
- First - roast your pepper. All can be done at the same time. The red and green peppers. Heat the broiler.
- With tongs place the bell pepper on the top shelf turning often to get all sides blackened. It is a good idea to put a baking sheet on the rack below the peppers because when you go to turn them with your tongs juices can drip out. When the peppers are black, take them out of the over.
- Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.
- Cut out the stem end and take out all of the pepper seeds. Set aside.
- While the peppers are roasting. Heat 1 tablespoon coconut oil in a skillet to medium heat.
- Add the onions and sauté until the onions are translucent. About 10-15 minutes. You can also do the mushrooms at the same time. In fact, You can do all of this at the same time but you will dirty more pans. Do it all at once or do it back to back, overlapping a little. Remove from heat and set aside.
- In the same skillet heat 1 tablespoon oil to medium high heat.
- Add the sliced sweet potatoes, brown on one side and then flip and brown on the other. Remove from heat and set aside.
- Cut the rolls down the center and spread apart. Drizzle ⅛ cup of Italian dressing on each side of the rolls.
- Add any other condiment that you might like such as mustard or ketchup.
- Divide all the vegetable in layers between the four rolls. Add a lettuce layer of your favorite lettuce. Put the top on and take a big bite!
Nutrition
Owenna
How thick do you slice the sweet potatoes for this recipe. Do they need to be cooked until tender or just browned?
Ginny McMeans
Hi Owenna! I'd say the slices are about 1/4" thick at the most. They are the layer on the very bottom on the bread. Cook until browned but not falling apart tender. You want to be able to handle them but still have them cooked.