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.
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
- Brush each slice of red pepper and zucchini with olive oil and salt and pepper to taste
- Lay on a baking sheet lined with parchment paper and bake for 24 minutes flipping vegetables halfway through until browned
- Make the white bean spread by adding all the ingredients into a food processor and process until smooth
- If you want to thin the mixture add warm water 1 Tbsp at a time using the food processor until desired texture is achieved
- Cut focaccia pieces in half horizontally so you have a top and bottom pieces for your sandwiches
- 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
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.
Tried this recipe?Let us know how it was!