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Roasted Vegetable Sandwiches

Roasted Vegetable SandwichesUse my recipe for Pesto Sauce with Capers for a wonderful background flavor in this sandwich. Vary the vegetables as you like, but be sure to use good French rolls for this delightful sandwich.

Make 2 large sandwiches.


  • 2 French rolls
  • 2 medium red bell peppers
  • 6-8 green onions or baby leeks
  • 5-6 oz Baby Bella mushrooms
  • 1-2 pickled hot peppers or pepperoncini
  • 1 Tbsp olive oil
  • 2 Tbsp Pesto Sauce
  • 4-6 oz sliced mozzarella cheese


  1. Slice the rolls in half and place all four slices cut-side up on a baking sheet that can fit in your broiler.
  2. Cut the red bell peppers in half lengthwise and remove the seeds and stems. Cut into thick strips.
  3. Cut the roots off the green onions and cut onions into 4-inch strips. If the onion strips are thick, slice them lengthwise down the middle.
  4. Cut the mushrooms in half and cut the pickled hot peppers into strips.
  5. In a large skillet over medium heat, warm the olive oil. Place the red bell peppers, green onions, mushrooms, and pickled hot peppers in the skillet and roast 5 minutes, turning a couple of times to get browned areas on all sides. Remove from burner.
  6. Place a tablespoon of pesto on the bottom half of each roll. Place 1/4 of the vegetables on each half roll.
  7. Top each half-sandwich with mozzarella cheese.
  8. In oven, adjust broiler rack to be 6 inches from flame. Turn broiler on and place sandwiches under the flame for 1-2 minutes or just until cheese melts and browns a bit in places.
  9. Fold top over bottom of sandwich and serve hot.

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