Mediterranean Roasted Vegetable Sandwich recipe

Mediterranean Roasted Vegetable Sandwich recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

This is a delicious recipe for a focaccia sandwich with roasted aubergine, red peppers and sautéed portobello mushrooms. It is great to take along on a picnic!

179 people made this

IngredientsServes: 6

  • 1 aubergine, sliced into strips
  • 2 red peppers
  • 2 tablespoons olive oil, divided
  • 2 portobello mushrooms, sliced
  • 3 cloves garlic, crushed
  • 4 tablespoons mayonnaise
  • 1 loaf focaccia bread

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 200 C / Gas mark 6.
  2. Brush aubergine and red peppers with 1 tablespoon olive oil; use more if necessary, depending on size of vegetables. Place on a baking tray and roast in preheated oven. Roast aubergine until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  3. Meanwhile, heat 1 tablespoon olive oil and sauté mushrooms until tender.
  4. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  5. Peel cooled peppers, core and slice. Arrange aubergine, peppers and mushrooms on focaccia. Wrap sandwich in aluminium foil; place a cutting board on top of it and weight it down with some tinned foods. Allow sandwich to sit for 2 hours before slicing and serving.


If you have a panini press at home, why not try toasting these sandwiches? You could substitute cheese for the mayonnaise, as well.

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Reviews & ratingsAverage global rating:(175)

Reviews in English (119)

by naples34102

Another great recipe! Everyone is asking for the recipe. I did make one sandwich with olive oil instead of the mayo and garlic spread and it was wonderful as well. Some hints: You can buy roasted red peppers in the jar in the shops which saves a lot of time. Also, slice the aubergine fairly thick. I sliced it too thin to start and it stuck to the tray when I roasted it. I will make this over and over and over!-15 Sep 2008

I used wholegrain rolls for a healthier version. I bought an 8 pack where they are still attached at the store and then cut it like the focaccia was done. Delicious!-30 Sep 2011


Took shortcuts.This is an amazing sandwich. I made it for a picnic, hoping to find something that my vegetarian boyfriend and I could enjoy together since I am not a vegetarian. It was perfect. I sliced the peppers and put them in with the aubergine instead of roasting them separately. It speeded up the process. I am normally not a big fan of aubergine either, but this recipe is wonderful.-15 Sep 2008

Grilled Mediterranean Vegetable Sandwich Recipe

I realized something the other day. I realized that I haven’t had a really good sandwich in months. I missed the days of old when I would dig up recipes for outstanding ingredients between two pieces of bread and I wanted to bring those days back. So, with that in mind, I hunted around for the perfect sandwich recipe. This was the one I was in the mood for.

The Recipe

This recipe includes many interesting and flavorful aspects. Most of the vegetables are grilled (which adds texture, flavor and temperature), the roll is toasted and the mayonnaise is homemade from avocados. The mayo is actually my twist. The original recipe called for regular mayonnaise – I prefer making that myself and ripe avocados are perfect for that. To top the sandwich, I used baby greens and sliced tomatoes and I’d say I put something together that was quite enjoyable. This was a sandwich that I would definitely make again.


For the Avocado Mayonnaise

2 Ripe Avocados
1 Teaspoon Garlic, Minced
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Water
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Instructions: Add all of the above ingredients to a bowl and blend using a hand blender. You may also use a food processor to whip the ingredients if you don’t have a hand blender.Season with salt and pepper to your liking.

For the Sandwich

2 Small Zucchini, Sliced 1/4 Inch Thick Lengthwise
2 Portobello Mushrooms, Sliced 1/4 Inch Thick
1 Eggplant, Sliced 1/4 Inch Thick
Extra-Virgin Olive Oil
Ground Black Pepper
1 Large Ciabatta Bread Loaf, Sliced in Half Lengthwise Horizontally
2 Ounces Feta Cheese
2 Large Ripe Tomatoes, Sliced
2 Cup Baby Greens

Step-by-Step Instructions

I’d like to thank MyRecipes for this recipe. While I did change a few things up, this website was my inspiration.

Grill the Vegetables

Use a real grill or a cast iron grill pan for this step. I used the grill pan, so I’ll continue on with instructions for that.

Pre-heat the pan over medium heat for five minutes. Then, brush the zucchini, eggplant and mushrooms with olive oil. When the pan is nice and hot, add the ingredients to it piecemeal for three minutes per side until everything is grilled. When they are finished, store them on a nearby plate. Be sure to lightly season the vegetables with salt and pepper as they are cooking.

Toast the Bread

Warm your oven to 425 degrees. Using the center rack, place the bread face down and let the pieces toast for about five minutes. Keep your eye on the bread closely because you don’t want it to burn. When finished, remove the bread from the oven and turn off the heat. The white face of the bread should be golden brown.

Build the Sandwich

Place the feta cheese in a small bowl and warm it in the microwave for about 45 seconds. Then, use a rubber spatula to spread it across one side of the bread. Spread the mayo across the other side.

After that, add the grilled veggies to the sandwich.

Finally, add the tomatoes and baby greens to the sandwich and place the other piece of bread on top.

Plate & Serve

Cut the sandwich in four pieces and serve. Enjoy!

The Final Grilled Vegetable Sandwich

I have to tell you, this thing is jam packed with flavor and is fairly heavy to boot. This is a legitimate sandwich. If you decide to give it a try, please let me know your thoughts down below in the comment section. Thanks for reading!

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About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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Mediterranean Roast Vegetables Sandwich with Sun-Dried Tomato pesto

This sandwich is a game changer at least for me. I ate a similar one in Tuscany and I was floored by how something so simple can be so delicious. Fresh roasted vegetables and a delicious pesto. YES! That’s it, that simple.. it’s one of those condiments you want to add it to everything.

This sandwich is a good example of what a Mediterranean diet prescribes. Whole grain bread, fruity e.v olive oil, lots of vegetables all comes together in a delicious Italian inspired sandwich. If you decide to make it please share comment here on Instagram would love to see your creation.


    • 8 oz jarred sun dried tomatoes packed in olive oil, do not drain, if you choose tomatoes not in olive oil, use 4 Tablespoons not 2 T good quality extra virgin oil while blending
      • 3 cloves garlic, about 1 teaspoon minced
        • 2 tablespoons lemon juice
          • 2 T extra virgin olive oil
            • 1 cup fresh basil leaves only, packed tightly
              • 1/2 cup roasted almonds or grated Parmesan or do 1/2 each
                • 1/4 tsp or to your liking chilli flakes
                  • 2 tablespoon lemon juice to brighten the flavors
                    • 1/4 teaspoon salt
                    • 1/4 teaspoon ground black peppeR
                      1. Blend all the ingredients in a food processor except the olive oil till finely chopped. While the blade is running drizzle in the olive oil slowly. Stop the machine, scrape down the sides, and adjust salt and pepper to liking. Blend till pesto like consistency.
                        1. Pesto is great tossed with freshly cooked hot pasta, use as spread in a panini as here with roast veggies or anywhere to increase tomatoey flavor of dishes with predominant tomatoes like soups.
                        1. Store in a glass jar for up-to 10 days refrigerated.

                        The Sandwich

                        • whole grain bread slices or any great bread sliced, I used whole grain poppyseed sourdough
                        • 1-2 zucchini sliced in strips
                        • 1 whole red pepper
                        • handful of baby spinach, arugula or baby kale
                        • 1 Medium slzed eggplant, sliced
                        • sliced goat cheese, I didn’t use any cheese but this adds another layer of deliciousness
                        • 1/2 tsp herb de provence
                        • salt and pepper to taste
                        • Olive oil

                        Slice all the veggies. Coat them with oil, salt pepper and herb de Provence. Heat a grill pan, grill the veggies on both sides till you have grill marks and they are slightly soft.

                        Meanwhile spread a generous amounts of pesto on your bread slices.

                        Layer the base slice with one slice of each veggie and a few green leaves. Cover with another slice of bread and grill the sandwich on both sides till toasted. They should have grill marks, but not necessarily sticking like a panini or cheese sandwich.

                        5 Tips to Build a Better Sandwich

                        1. Start with Good Bread

                        • Slice at home: Start with a good quality loaf of bread, then slice it thickly at home. Pre-sliced bread is often very thin, which doesn’t hold up well to a lot of toppings, and tends to fall apart if pressed on a panini press. Some of my favorite breads to buy for both hot & cold sandwiches are sourdough, focaccia, ciabatta, baguettes, and the aforementioned Tomato Basil bread from Panera.
                        • Read the label: If you do buy pre-sliced bread from the store, and are looking to go the whole-wheat route, make sure 100% Whole Wheat is the first ingredient listed in the ingredient list. The bread aisle is filled with so many confusing buzzwords – 100% whole wheat, 9-grain, whole grain – which I can never keep straight, so look for 100% Whole Wheat listed first, and you should be good to go.
                        • Think outside the loaf: A great sandwich doesn’t have to be made with 2 slices of bread. Some of my favorite sammies are made on pretzel bread or rolls, ciabatta rolls, bagels, english muffins, and wraps!

                        California Turkey and Bacon Lettuce Wraps with Basil-Mayo

                        2. Choose Quality Meats and Cheeses

                        • Ditch the package: Visit the deli counter at your grocery store for deli meats, instead of buying the stuff that’s pre-packaged. The meats at the deli counter are fresher, and you can also find healthier, nitrate/nitrite-free, and low-sodium options.
                        • Use leftovers: Sandwiches don’t always have to revolve around deli meats. Try using roasted or grilled chicken breasts, meatloaf, or even grilled steak to build your sandwiches. One of my favorite sandwiches in the world is thinly sliced leftover grilled steak layered on a crusty baguette smeared with herbed chevre, then topped with caramelized onions and pressed on a panini press. MMM!
                        • Experiment with cheese: I love experimenting with cheese in sandwiches. Visit Whole Foods’ cheese counter (if you can!) where they’ll let you try any cheese you like, and recommend a good cheese for what you’re planning on including in your sandwich. Some of my favorites to use in sandwiches are brie, fontina, and chevre. Feta and bleu cheese crumbles are really good too!

                        3. Add Something Fresh or Unexpected

                        • Fresh is best: In addition to the traditional fresh toppings of tomato, lettuce, and onion, try adding something crisp to your sandwich like cucumber or sprouts, creamy like avocado, spicy like jalapeno, or sweet like sliced apples, peaches, or strawberries. Whatever you add, be sure to slice it very thin, otherwise your bread can get soggy.
                        • Add the unexpected: Ingredients like marinated artichoke hearts, roasted red peppers, prosciutto, kalamata olives, or bacon add big flavor to any sandwich.

                        4. Get Saucy

                        • Get creative: Sauces tie all the ingredients in a sandwich together into one, cohesive dish. Since mayo and mustard are banned from my house (per Ben’s gag reflexes) we get creative with adding sauces like guacamole, hummus, pesto, and even salad dressing to our sandwiches.
                        • Sweet & savory: Try schmearing on a sweet sauce like fig preserves, pumpkin or apple butter, or fruit chutneys to add a nice contrast to any savory sandwich. This works especially well with any sandwich involving the aforementioned salty BACON.

                        5. KISS

                        • Less is more: Sure, a good sandwich can have 10+ ingredients, but in my experience, a GREAT sandwich usually has 5-6 ingredients, max. Flavors and textures tend to get muddled when there’s too many players on the field, so to speak, so just remember that sometimes less is more.

                        Honorable Mention: Slice on the Diagonal

                        • Ben demanded that I add in this final tip for making a great sandwich, and that is to slice your sandwiches on the diagonal. This, according to him, makes any sandwich infinitely better. I couldn’t make this stuff up, people (although I can’t say I disagree!) )

                        During last night’s workshop Panera’s Mediterranean Veggie Sandwich, which follows all 5 tips for building a better sandwich, was demo’d by the locations head chef for everyone in attendance to try. As I watched each fresh ingredient pile on top of one another, I thought to myself, hey, I could totally make this at home!

                        So I did. And I loved it! And so will you. :)

                        Start the Mediterranean Veggie Sandwich with 2 slices of Panera’s Tomato Basil Bread. I HEART this bread for it’s high squish factor, and for the tiny bit of cinnamon-streusel that’s baked on top, which adds a touch of sweet to each slice.

                        Next smear each slice with hummus. Now, Panera uses cilantro-jalapeno hummus but all I could find at the store was jalapeno hummus, which still tasted amaze. I could have added in a little cilantro with a food processor I suppose, but, meh, this was totally fine! Next add a few slices of crunchy lettuce.

                        On top of that goes a few thin tomato slices. On the other piece of bread, layer on thinly sliced cucumbers. Again, the name of the game here is THIN slices of whatever ingredients you are adding to a sandwich!

                        Next add thin rings of red onion, and a spoonful of crumbled feta cheese.

                        Finally, add zee star of zee Med Veg sandwich – peppadew peppers!

                        “Peppadew” is actually the brand name of the pepper, not the type. It’s sweet and hot at the same time and seriously knocks my socks off. I got these at the Whole Foods olive bar, but I think I’ve seen them in my regular grocery store, too. Just chop a couple up, then pile ’em on.

                        Press the two sides together, then stick a toothpick in each side for some flare.

                        Finally, slice the sandwich in two (sorry Ben, this sandwich is the one exception to your rule!) then serve!

                        Let’s talk bread

                        Any good, hearty, whole grain bread is idea for Mediterranean Sandwiches. My personal favorite is Dave’s Killer Bread® (not sponsored). It has a subtle sweetness and seed-coated crust with a hearty texture that holds everything together.

                        QUICK TIP

                        This Mediterranean Sandwich is filling and fueling! That said, if you’d like to add in some additional protein, add in a layer of chickpeas or deli turkey.

                        Roasted vegetable sandwich

                        Every summer I wonder if the picnic basket is really an urban myth. Does anyone pack a restrained meal anymore?

                        The usual splendor on the grass is at least six bulging bags of salads and cheeses from some takeout shop where the olive choices outnumber the prospective ants. Or else it’s a home-cooked feast that can’t be tackled without knife, fork and many napkins while you struggle to keep a wine glass upright on a blanket.

                        A picnic is supposed to be easy eating, a portable meal that fits all venues from the park to the beach. The ideal entree is something designed to be eaten one-handed, with at least two of the basic food groups loaded into a tidy package that won’t fall apart as you sprawl on the grass or reach for a beer.

                        That might sound like the definition of a sandwich, but there are sandwiches and then there are sandwiches.

                        What works for me is one that can be made large and cut down to tidy size when it’s time to eat. I owe my solution to Elizabeth David, the most inspired culinary thinker of the last century. In her book “Summer Food,” she includes a 1932 recipe for a shooter’s sandwich, meant to be taken on hunting trips with nothing more than a knife (well, a flask of whiskey and water too). It’s the perfect model for make-ahead, slice-to-order road food.

                        You first grill a steak, season it copiously and stuff it into a hollowed-out loaf of bread with a few grilled mushrooms for juice and flavor. You then wrap the whole assemblage in butcher’s paper, tie it with kitchen twine and “let the thing endure pressure for at least six hours.” When it’s finally sliced, you get a solid sandwich, the meat melded to the bread.

                        It takes more time and work than a BLT, but the result is much more substantial. And it fits right into a picnic basket.

                        Over the years since I first made this, I’ve constantly tweaked the original recipe. Apparently England in the 1930s had no ciabatta, which makes a far superior casing for the meat since it’s almost all crust and requires no hollowing out. I’ve also found skirt steak is juicier and more flavorful than flank. And I’ve added chipotles for heat, and thyme for spice, although salt and pepper are enough.

                        The weighting and compressing of the sandwich works so well -- like a panini without the heat of a grill -- that I transferred the technique to the muffuletta. The sandwich, essentially a cold answer to the New Orleans po’ boy, was invented at the Central Grocery in the French Quarter. Think of it as a round hero: a loaf of special Italian bread is sliced in half, dressed with a pungent olive salad and layered with cured meats such as mortadella and salami with plenty of provolone. The oily olives help the sandwich adhere when it’s cut into wedges, but pressing it turned out to make it even more suitable for travel.

                        The same combination of a round bread and a fat filling works well with a pressed sandwich of eggs scrambled with Spanish chorizo and onions. A layer of Gruyere or Cheddar on the hot filling keeps the sandwich together, while the chorizo adds enough spicy heat that the eggs are still appealing after they cool down.

                        (An even easier chorizo sandwich can be made with a ficelle, sliced open, brushed with good olive oil and lined with thinly sliced chorizo and mozzarella plus arugula. After it’s wrapped, tied and weighted for only an hour, it holds together almost as well as a panini.)

                        A fatter baguette will hold roasted zucchini, eggplant and sweet onion, sauced with a tapenade of sun-dried tomatoes, anchovies and basil. If the combination of vegetarians and hunters weren’t so unnerving, it could be called a meatless shooter’s.

                        All these sandwiches will satisfy the type of picnic planner who knows shopping is as important as cooking. The right bread is crucial: Cottony supermarket loaves are not going to work. You need bread with a serious crust and a sturdy crumb so that it doesn’t turn sodden as it sits. Any bread will go rubbery on you if the weather is too humid, though, so these sandwiches are best saved for a sunny day.

                        Some cheeses work better than others -- creamy types such as Saint Andre taste great but tend to squirt. Fresh mozzarella is perfect because it’s soft enough to meld with other elements while hanging onto its shape and integrity.

                        The little things matter a lot too. Most loaves need to be hollowed out, leaving only a “retaining wall” so the filling stays where it belongs without bulging out as it would against a flat surface. The loaf should not be sliced all the way through a hinge on one side will keep the insides inside.

                        And anything that gets in the way of decisive bites has to be removed, from the chewy casing on chorizo to the stringy stems on arugula.

                        The extra effort, though, makes a sandwich worth its weight for any picnic, either the old-fashioned al fresco kind or the increasingly necessary ones, when you find yourself strapped into a tiny seat 30,000 miles above Nebraska on a food-free flight.

                        Mediterranean Roasted Vegetable Sandwich

                        As the weather is turning cooler, I wanted a warm, toasty sandwich. I had some late summer vegetables: a small eggplant and a zucchini. To that I added some jarred roasted red peppers and fresh mozzarella. It resulted in this Mediterranean Roasted Vegetable Sandwich.

                        I whipped up a small batch of lemon aioli. It’s so easy to mix up flavored mayonnaise for sandwiches. I used the basic recipe from my cookbook, The Big Book of Mediterranean Diet Cooking, but I cut the amount down to just what we needed for our sandwiches.

                        I served it all on toasted rye bread that I bought at our local Italian bakery.

                        You can spread the lemon aioli on the bread, or serve it on the side the way I did in these pictures. It makes for a lovely presentation.

                        This all came together for a tasty and pretty lunch. My Roasted Vegetable Sandwich is pure, vegetarian comfort food perfect for fall.

                        Here is what you will need:

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                        • fresh whole grain bread
                        • hummus
                        • lettuce or spinach
                        • zucchini or cucumber
                        • tomatoes
                        • feta or goat cheese

                        Sandwiches don&rsquot have to be filled with meat to be satisfying. When you load up a sandwich with vegetables, briny olives and feta cheese it can be just as satisfying as a meat lovers sandwich.

                        You don&rsquot really need a recipe to make this sandwich, you can fill it up with the ingredients above or add any combination of your favorite vegetables. This sandwich has a Mediterranean theme so I went with crispy raw veggies, but you can easily use roasted vegetables too.

                        24 Vegetarian Sandwich Recipes That Are Perfect for Lunch

                        Few things are more satisfying at lunchtime than a hearty sandwich, but when you're trying to cut back on your meat consumption or are a dedicated vegetarian, building a filling, delicious meat-free meal can be tricky. That's why we're sharing some of our favorite meatless sandwich options to help you amp up your lunch routine. These melts, wraps, and classic sandwiches pack plenty of flavor and nutritious protein for a delicious mid-day meal.

                        If you're new to the vegetarian lifestyle or simply want to make something innovative for your next family get together, our BBQ Jackfruit Sandwich, pictured here, won't disappoint. It serves eight, making it just the thing to prepare for a crowd or ahead of what you know will be a busy week. When marinated in our mouthwatering barbecue sauce, the tropical fruit&mdashripe in protein, calcium, iron, and potassium&mdashdevelops a meat-like quality reminiscent of pulled-pork. It's marinated in our barbecue sauce for at least an hour&mdashbut preferably overnight&mdashfor a flavorful sandwich.

                        We're also sharing tasty sandwiches that come together quickly for an everyday lunch. Enjoy every lemony, garlicky bite of our Avocado-and-Boursin Sandwich, which you can prepare in just 30 minutes. Consisting of avocado, shredded red cabbage, cucumber, sprouts, and creamy Boursin cheese, these delectable fillings are sandwiched between two firm pieces of pumpernickel bread for a lunch you'll want to make time and time again. Of course, no vegetarian-friendly lunchtime recipe list would be complete without a mouthwatering crowd favorite: grilled cheese. Whip up Grilled Taleggio Sandwich with Tomato and Basil for a gourmet version of everyone's favorite meal.

                        Whether you're in the mood for a delicious wrap or a vegetable-filled panini, the tasty vegetarian sandwich recipes ahead are guaranteed to please at lunch.


                        1. Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 Tbs. olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate.

                        2. Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.

                        3. Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 Tbs. olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.

                        Watch the video: Κρητικά σαντουιτς! (August 2022).