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+ servings
Sliced in half and stacked vegetable sandwich
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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
  • 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.