I’ve posted veggie sandwich recipes before and many of them have included cheese (asparagus sandwich, mufuletta sandwich, pesto panini). But, when I decided to do 30 days of vegan, I wanted to make a veggie sandwich without cheese! I really hate dry veggie sandwiches, which I think is what always led me to add cheese to them, but this time I decided to try pesto instead of cheese and it turned out so delicious! (Note: Hummus is also great for making veggie sandwiches not dry – I did that for this artichoke sandwich.)
Baguette sandwich rolls
Pesto sauce (from a jar or homemade)
Seasonings, Salt & Pepper to taste
Any veggies you like! I used:
Chickpeas (for some added protein)
1. Preheat oven to 400 degrees.
2. Slice veggies and place them all (including any beans/chickpeas) on a baking pan. Drizzle olive oil over them and mix them up in the oil until they are coated with oil. Add seasonings and salt/pepper.
3. Roast veggies for 20 minutes.
4. Slice baguette, spread pesto on the inside of the baguette, and fill the sandwich with roasted veggies.
I served mine with a cole slaw (cabbage, carrot, vinegar & oil salad) on the side.