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.
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.