Roasted Veggie Sandwich with Pesto Mayo

This sandwich features skillet-roasted veggies, a creamy pesto mayo, peppery arugula all on a crispy sandwich roll. Ready in under 25 minutes, it’s the roasted veggie sandwich you didn’t know you needed.

There’s something about a hot sandwich, with soft, warm insides and a toasty bun outside. Paninis, grilled cheese, cheesesteaks… you get it. But when eating a plant-forward diet, while there are cold veggie sandwiches aplenty, the hot sandwiches tend to largely be left out of the game. Enter: this hot roasted veggie sandwich. With its the seasoned veggies, cooked on the stovetop until soft and caramelized, paired with a pesto mayo and topped with fresh arugula this sandwich can compete with the best of them. And while it’s all veggies, it still feels hearty.

In the end we settled on a pesto mayo after many iterations of this sandwich. However, feel free to try another version, we’ll list some other combinations we tried in the recipe variations section below. But after trying all the options, the pesto mayo and arugula was our favorite flavor combination, though it was pretty close.

Give this roasted veggie sandwich a try when you need a quick and easy, veg-forward dinner. Be sure to come back and let us know what you think by leaving a rating and comment below. And if you post on Instagram be sure to tag us, we love to see what you make!

Recipe Variations

1- Swap the pesto mayo for chipotle mayo, add guacamole, no arugula.

2- Swap the pesto mayo for this mayo/mustard combo: ¼c mayo + 1 tsp yellow mustard + 1 tsp grainy mustard.

3- Swap the pesto mayo for regular mayo, add melted vegan cheese (provolone perhaps?), no arugula, and serve on crusty ciabatta bread.

Ingredient Notes

For the pesto, we love this one!

FAQ

Can I roast the veggies?

Absolutely! While we haven’t tested this method for timing, but coat veggies lightly in olive oil, add the seasonings, and roast on a sheet pan instead. Obviously this will change the cooking time, but as a bonus it’s more hands-off!

What bread should I use?

We love this with a hoagie-style sandwich roll, but you could also use ciabatta, focaccia, even a baguette! Something crusty and chewy works well here.

Recipe

Roasted Veggie Sandwich with Pesto Mayo

This sandwich features skillet-roasted veggies, a creamy pesto mayo, peppery arugula all on a crispy sandwich roll. Ready in under 25 minutes, it’s the veggie sandwich you didn’t know you needed.

Course Main Course

Cuisine American

Keyword sandwich

Prep Time 12

Cook Time 10

Total Time 22

Servings 4

Ingredients

Pesto Mayo

½ cup vegan mayonnaise
3 tbsp pesto (ensure vegan as needed)

Veggie Sandwiches

2 tbsp olive oil
1 onion (red or yellow), diced
1 zucchini, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup sliced mushrooms
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
1 tsp oregano
¼ tsp poultry seasoning
¼ tsp paprika
⅛ tsp onion powder
½ tsp soy sauce
1 cup baby arugula
4 hoagie rolls, or bread of choice

Instructions

Combine mayo and pesto and mix well. Set aside.
Chop the onion, zucchini, bell peppers, mushrooms, and garlic.
Heat a pan over medium heat. Add olive oil to pan. Add onion, zucchini, bell and peppers. Cook 3-4 minutes until veggies start to soften and caramelize. Next add mushrooms, garlic, spices, and soy sauce and cook an additional 1-2 minutes. Remove from heat and set aside.
Place hoagie rolls under broiler and broil until bread is lightly toasted.
To assemble: add pesto mayo to toasted sandwich roll, top with roasted veggies and finally fresh arugula. Slice in half if desired, and serve.