• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • home
  • recipe index
    • breakfast and brunch
    • lite bites
    • savory
    • sweet things
    • vegan recipes
    • gluten free recipes
  • about
  • portfolio
  • contact
  • shop
    • Facebook
    • Instagram
    • Pinterest
About to Sprout
menu icon
go to homepage
search icon
Homepage link
  • home
  • recipe index
  • portfolio
  • shop
  • about
  • contact
×

Home » all recipes » Roasted Vegetable & Burrata Antipasto Sandwich with Tarragon Lemon Basil Pesto

Roasted Vegetable & Burrata Antipasto Sandwich with Tarragon Lemon Basil Pesto

Apr 29, 2019 Jun 14, 2022Rylee Foer

Jump to Recipe Print Recipe

Balsamic roasted vegetables, a hunk of Burrata
& tarragon lemon basil pesto sandwiched between crusty bread.
I see nothing wrong with this situation. 

Toasted bread with pesto red pepper veggies and buratta cheese open face sandwich with roasted zucchini, peppers and mushrooms with pesto I have been shoving so many sweets and baked goods in your face over the last couple of months, I figured we could all use a vegetable.....or two. This sandwich is not the typical roasted vegetable sandwich I'd ever reach for. At least that's what I thought before I convinced myself this was the greatest sandwich to ever exist.

I am not a typical vegetable sandwich kind of girl. Now, don't get me wrong, I LOVE vegetables with every fiber of my being, but I also like a nice piece of grilled fish, chicken etc. to be apart of said sandwich, or salad really. I was determined to make a spectacular roasted vegetable sandwich that no one could resist.

Up close of sliced sandwich with pesto, arugula and roasted vegetables I think I've just done that and it couldn't be any easier to whip up.

Balsamic, thyme and smoked paprika (don't skimp, it's the best) roasted zucchini, portabellas and onions in the oven at a high temp, super fast. Roasted red peppers and marinated artichoke hearts from a jar, to make life easy and beautiful, peppery arugula.

open face sandwich with roasted vegetables, burrata, arugula and pine nuts with pesto These are all important aspects of the sandwich. However, nothing compares to the most delicious lemony tarragon basil pesto that you will slather on your favorite crusty bread. Another very important piece of this sandwich puzzle. I used a 10" loaf of Ciabatta from Whole Foods. If you are using less bread and have less surface area, you may need less veggies and less pesto. Or just keep your leftover veggies and pesto stored in the fridge to make lunches throughout the week!

and please, for the love of all things cheese, don't leave out the Burrata!

Whichever way you construct this roasted vegetable antipasto sandwich, you can't go wrong. So do yourself a favor, head to the store for the ingredients to make the best, nutrient packed roasted vegetable sandwich to satisfy that sweet sweet sandwich craving.

Sliced in half and stacked sandwich Your body and your mouth will thank you later.

If you need another roasted veggie dish to swoon over, this cauliflower is kind of life changing, just sayin'

If you make this Roasted Veggie Sandwich, be sure to leave a comment and let me know how you liked it & how it turned out! You can also follow me on Instagram and tag #abouttosproutrecipes to show me your beautiful creations

Sliced in half and stacked vegetable sandwich
Print Pin Recipe
5 from 10 votes

Roasted Vegetable and Burrata Antipasto Sandwich with Tarragon Lemon Basil Pesto

This roasted vegetable sandwich is the perfect lunch or easy weeknight dinner. Loaded with heaps of burrata and the most delicious tarragon lemon basil pesto all comes together on perfectly crusty bread.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Main Course, Sandwich
Cuisine: American, Italian
Keyword: Italian Sandwich, Lunch, Roasted Vegetables, Sandwich, Vegetarian, Weeknight Meal
Servings: 6 people
Author: rylee

Ingredients 

  • 1 loaf ciabatta bread halved lengthwise (mine was 10″ long, veggie quantities can vary based on how much bread you are using!)
  • 1 jar roasted red peppers sliced
  • 1 cup marinated artichokes hearts drained and cut in half
  • 2 tablespoons balsamic glaze yes, the glaze
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • ½ teaspoon salt and red pepper flakes
  • 1 small yellow onion sliced
  • 2 zucchini thinly sliced lengthwise
  • 2 large Portabella mushrooms cleaned and sliced lengthwise
  • 8 ounces fresh burrata or mozzarella
  • 1 cup baby arugula
  • 2 tablespoons hemp seeds

Tarragon Lemon Basil Pesto

  • 1 ½ cups basil
  • ½ cups tarragon leaves
  • ½ lemon zested
  • 1 lemon juiced
  • ⅓ cup + 2 tablespoons grated parmesan
  • ¼ cup olive oil + 1 teaspoon more at a time if needed
  • 3 tablespoons pine nuts
  • ¼ teaspoon red pepper
  • Salt to taste

Instructions

  • Preheat oven to 425F and line a large baking sheet with parchment paper.
  • In a blender or food processor, combine all pesto ingredients and pulse until chunky smooth. Add salt as needed. Keep stored in the fridge for up to 2 weeks, if not using all.
  • In a large bowl, add your sliced zucchini, portabellas and onions. Add your olive oil, balsamic glaze, fresh thyme, smoked paprika, garlic powder, salt and red pepper and toss to coat your veggies. Let sit 5 minutes.
  • Lay your veggies flat on baking sheet and bake for 8-10 minutes.
  • While veggies are baking, slightly toast up your bread on a cast iron. Then slather both sides with tarragon pesto.
  • Remove veggies from oven and cool slightly.
  • Begin layering your sandwich, working with the bottom piece of bread, layer with sliced roasted red peppers, artichoke hearts and roasted veggies.
  • Then top with burrata, arugula and hemp seeds. Drizzle with a little olive oil, balsamic glaze and flaked salt and add top half of bread and gently push down.
  • Slice sandwich and serve warm or wrap in plastic wrap and keep in fridge for 1 day.

PIN TO SAVE FOR LATER!
Roasted Vegetable & Burrata Antipasto Sandwich with Tarragon Lemon Basil Pesto PIN

 

 

 

 

 

 

 

 

 

 

 

 

 

 

« Roasted Peach and Goat Cheese Tart with Black Pepper and Honey
Salted Almond Butter Raspberry Chocolate Chunk Cookies (Paleo) »

Think someone else may like this? Share the love!

48.9K shares
  • Share
  • Twitter
  • Print

Reader Interactions

Comments

  1. Lena

    February 08, 2020 at 12:19 am

    5 stars
    Everything about this sandwich was INCREDIBLE! We were eating the tarragon pesto by the spoonful and already made another batch to use for lunches and dinners next week. All of the flavors were epic!

    Reply
    • Rylee Foer

      February 17, 2020 at 4:50 pm

      Hi Lena! So happy you loved this sammy! The tarragon pesto is one of the BEST condiments to keep in the fridge, good move making another batch!

      Reply
  2. Jaya D

    May 19, 2020 at 11:40 pm

    Hi! This looks delicious! Do you have alternatives for mushrooms and zucchini? Eggplant looks like it would work but wanted to check. Thank you!!

    Reply
    • Rylee Foer

      May 20, 2020 at 12:29 am

      Hi Jaya! Eggplant would be fabulous in this! Peel the eggplant partially leaving a bit of skin and slice lengthwise into 1/4-inch thick strips and toss it in your balsamic and spice mixture like you would the rest of the veggies. The eggplant may need 5 extra minutes than the other veggies and flip once in the middle of roasting! Let me know how it turns out!

      Reply
  3. Jamie McDermott

    May 20, 2020 at 7:54 pm

    Those look like pine nuts in the photo. I googled hemp seeds since I have never eaten them. Did not look like your photo. Just wanting clarification and to ask what hemp seeds taste like anyway 🙂

    Reply
    • Rylee Foer

      May 20, 2020 at 8:38 pm

      Hi Jamie! You are correct, those are pine nuts. The pesto recipe calls for pine nuts and the sandwich calls for hemp seeds. They just add a bit of texture to the sandwich, totally optional!

      Reply
  4. Amie

    May 30, 2020 at 2:50 pm

    5 stars
    This sandwich was SO GOOD! I used artichoke tapenade instead of hearts but otherwise made it as directed and served it on some sourdough. It was so hearty and filling and made a great dinner the day I made it and kept well (unassembled) for lunches throughout the week.

    Reply
    • Rylee Foer

      June 20, 2020 at 7:27 pm

      Sounds so so good with artichoke tapenade, I’ve got to try that! I love having this for leftovers during the week! I’m so glad you loved it Amie!!

      Reply
  5. Elaine

    May 30, 2020 at 3:07 pm

    5 stars
    Amazing meal for when you’re looking for a tasty vegetarian dish to serve. Perfect for summertime and perfect to pair with a crisp white wine. Passing the recipe along to all our friends!

    Reply
    • Rylee Foer

      June 20, 2020 at 7:25 pm

      I’m so glad you loved it Elaine! It is so so good with white wine! Thank you for passing the recipe along!

      Reply
  6. Denise Metz

    May 30, 2020 at 7:50 pm

    5 stars
    I made this sandwich and didn't read that it was for six people!! I tried to eat this by myself!! This was so darn good!! I want to make again today but I don't want to leave the house for the missing ingredients!! Ahh the agony!!

    Reply
    • Rylee Foer

      June 20, 2020 at 7:25 pm

      I’m so glad you loved it!! It is a large sandwich and perfect to share but I love cutting the recipe in half sometimes too!

      Reply
  7. Denise Metz

    August 28, 2020 at 9:20 pm

    5 stars
    This sandwich was so good I made it 5x this summer! I would recommend if you are making it for 2 buy individual cibatta rolls because this thing huge for one person. I also turned it into salad and almost ate the bowl!! This was good my husband actually asked for it 2x. Great job!!

    Reply
    • Rylee Foer

      September 14, 2020 at 3:44 pm

      OMG! Brilliant idea, I am so turning it into a salad asap! I am so glad you love this sandwich as much as I do!

      Reply
  8. Tharmiga.K

    February 04, 2021 at 11:24 pm

    I honestly love you for this recipe, I’m a vegetarian and its so hard coming across sandwich recipes that looks and sound so good to a picky eater like me. I’ve tried this recipe multiple times but with mozzarella because again picky eater. Its honestly my go to for a nutritious and mouthwatering lunch or dinner!

    Reply
    • Rylee Foer

      February 05, 2021 at 1:46 pm

      Well this is the sweetest review EVER! Thank you so much for your kind words!! I will focus on more veg friendly recipes now with this awesome feedback! Thank you!!
      Xo rylee

      Reply
  9. Cindy

    July 05, 2021 at 3:51 pm

    5 stars
    I have made this over and over again. It's always a crowd pleaser. In my opinion there is nothing better than a really really good sandwich and that is exactly what this is! Thank you so much for this recipe!

    Reply
  10. Jen

    August 27, 2021 at 5:10 pm

    5 stars
    I didn’t have pine nuts on hand like I had thought, so I swapped out for sunflower seeds, and it was still delicious. My boyfriend loves meat, so I added some prosciutto & soppresatta. Soo good! We had left overs the next day, and was great cold.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Recipes

  • Blackberry Chocolate Cake (Paleo)
  • Vegan Cauliflower Al Pasto Tacos
  • Sticky Date Cake (Vegan + refined sugar free)
  • Magra's Lemon Pound Cake (Dairy Free)

Let's get social

  • Facebook
  • Instagram
  • Pinterest

Footer

↑ back to top

about

  • about
  • contact
  • privacy policy

recipe index

  • cakes
  • savory
  • chocolate

Copyright © 2021 abouttosprout.com

48.9K shares