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Roasted Vegetable Sandwich with White Bean Spread on Focaccia

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These roasted vegetable sandwiches are a go-to for an easy weeknight meal or picnic. This recipe is a hearty meal with protein and flavor from the rosemary garlic white bean spread slathered over chewy focaccia and topped with simple earthy roasted vegetables. Add some crunch and antioxidants with arugula or any greens you have on hand.

You can eat these sandwiches at room temperature but they are also great when heated in a panini press or oven. Even better, wrap them up and take them on your next hiking adventure or picnic. The focaccia makes these sandwiches a sturdy pack-and-go option.

If you have some prep time I highly recommend making your own focaccia. My Italian herbed, garlic and vegan parmesan focaccia recipe or my sun-dried tomato pesto focaccia recipe would work great for this sandwich.

Roasted Vegetable Sandwich with Rosemary Garlic White Bean Spread on Focaccia

My roasted vegetable sandwich is hearty and makes a great addition to any picnic.
Servings 6 people
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes

Equipment

  • Food processor
  • baking sheet
  • cutting board
  • Chef's Knife

Ingredients

  • 1 Tbsp olive oil
  • 2 red bell peppers cut into thick slices
  • 1 zucchini halved and sliced
  • 15 oz can artichoke hearts halved
  • 3 handfuls arugula, baby spinach leaves, or any greens you have on hand
  • 1 loaf focaccia bread cut into six equal pieces see recipe link above
  • salt and pepper to taste

White Bean Spread Ingredients

  • 15 oz can white beans
  • ¼ cup olive oil
  • 1 Tbsp lemon juice
  • 1 clove garlic
  • 1 Tbsp fresh rosemary leaves
  • ¾ tsp kosher salt
  • Pinch of cayenne pepper
  • ground black pepper to taste

Instructions

  • Preheat oven to 425°F
    Roasted Vegetable Sandwich with Rosemary Garlic White Bean Spread on Focaccia
  • Brush each slice of red pepper and zucchini with olive oil and salt and pepper to taste
    Roasted Vegetable Sandwich with Rosemary Garlic White Bean Spread on Focaccia
  • Lay on a baking sheet lined with parchment paper and bake for 24 minutes flipping vegetables halfway through until browned
    Roasted Vegetable Sandwich with Rosemary Garlic White Bean Spread on Focaccia
  • Make the white bean spread by adding all the ingredients into a food processor and process until smooth
    Rosemary Garlic White Bean Spread
  • If you want to thin the mixture add warm water 1 Tbsp at a time using the food processor until desired texture is achieved
    Rosemary Garlic White Bean Spread
  • Cut focaccia pieces in half horizontally so you have a top and bottom pieces for your sandwiches
    Italian Herb, Garlic, & Vegan Parmesan Focaccia Bread
  • Spread the white bean spread over the inside of all your pieces of focaccia
  • Divide roasted vegetables between each sandwich, top with greens, drizzle with olive oil, and salt and pepper to taste
    Roasted Vegetable Sandwich with Rosemary Garlic White Bean Spread on Focaccia

Notes

Once sandwiches are assembled you can eat them as is or warm them in a panini press. The focaccia makes these sturdy sandwiches that can be wrapped up and packed for picnics.
Course: Lunch, Sandwich
Cuisine: American, Italian
Keyword: Easy Recipe, lunch, picnic, Quick & Easy, sandwich, vegan, vegan recipes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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