Balsamic roasted vegetables, a hunk of Burrata
& tarragon lemon basil pesto sandwiched between crusty bread.
I see nothing wrong with this situation.
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.
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.
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.
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
Roasted Vegetable and Burrata Antipasto Sandwich with Tarragon Lemon Basil Pesto
- 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
- 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!
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!
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!
Hi! This looks delicious! Do you have alternatives for mushrooms and zucchini? Eggplant looks like it would work but wanted to check. Thank you!!
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!
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 🙂
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!
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.
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!!
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!
I’m so glad you loved it Elaine! It is so so good with white wine! Thank you for passing the recipe along!
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!!
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!
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!!
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!
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!
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!!
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!
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.