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Front view photo of double stack stuffed baguette sandwiches on a wooden cutting board.
5 from 4 votes

Baguette Sandwich with Roasted Peppers and Onion

Stuffed Baguette Sandwich is stacked thick with Roasted Red Bell Peppers. 
Course Lunch
Cuisine Sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Sandwiches
Calories 299kcal
Author Ginny McMeans


For the Dressing

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar, I used white but dark balsamic will work too
  • 2 tablespoons marinade from the jar of roasted peppers
  • ½ teaspoon Italian seasoning

For the Sandwich

  • 4 baguettes, hoagie or sun rolls
  • 16 ounces jarred roasted red peppers or two red bell peppers to roast yourself
  • onion - sliced thin
  • fresh leaves flat-leaf parsley or cilantro
  • 2 ounces dairy-free mild white cheese slices, I used Chao Creamy Original


  • Mix the dressing ingredients together and set aside.
  • Cut your bread lengthwise but not all the way through.
  • Lay the bread open and spoon about 2 tablespoons of the dressing mix that you just made on both sides of the bread. Do this to all of the rolls. You may also use your favorite bottled Italian Dressing or Balsamic Italian Dressing.
  • Now divide all of the ingredients between the baguettes. Lay on the 'cheese' roasted peppers, onion and a bit of the parsley.
  • Sprinkle on more dressing if you like. Fold over, slice and serve.


Sprinkle on more dressing if you like.
Fold over, slice and serve.


Serving: 1Sandwich | Calories: 299kcal | Carbohydrates: 43g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 2016mg | Potassium: 166mg | Fiber: 3g | Sugar: 9g | Vitamin A: 605IU | Vitamin C: 53mg | Calcium: 74mg | Iron: 12mg