Open-Faced Roasted Veggie Sandwiches
Here I go again promoting my very favorite magazine, Real Simple! I look so forward to its arrival every month and immediately scroll through the pages, not only because of the delicious recipes, but the recommended books to read, interesting articles, and so much more.
This recipe is perfect for Saturday Sandwich Night. You may have noticed the various alliterative weekday titles, i.e. Taco Tuesday, Saucy Sunday, and Sandwich Saturday. Since I no longer eat fish, I need to rethink Fridays and since every night is meatless, there goes Meatless Monday. I’m open to suggestions!
Easily adaptable to include your favorite vegetables to replace those in the original recipe, this sandwich is quick and easy to prepare and delicious to eat. Enjoy…
Ingredients
2 large carrots, thinly sliced
1 small fennel bulb, thinly sliced
1 large red pepper, thinly sliced
1 small head cauliflower florets, thinly sliced
7 Tbsp. olive oil, divided
1 tsp. sea salt, divided
3/4 tsp. black pepper, divided
4 Tbsp. red wine vinigar
1 French bread loaf, cut in half lengthwise
8 slices of vegan smoked gouda cheese
5 oz. baby arugula
Directions
Preheat broiler with oven rack 4 inches from heat. Lightly coat a large, rimmed baking sheet with cooking spray. (I prefer using 100% Pure Avocado Oil Spray because it offers a high smoke point and no additives.) Arrange carrots, fennel, bell pepper, and cauliflower in a single layer on the baking sheet; drizzle with 1 Tbsp. olive oil. Season with 1/4 teaspoon each salt and pepper. Broil, stirring once halfway through, until lightly charred, 8 to 10 minutes.
While the vegetables are roasting, whisk together vinegar and remining 6 tablespoons oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in small bowl; set aside.
Remove vegetables from oven and set aside. Remove some of the bread inside each half of the loaf to form a well. Place each half on a rimmed baking sheet and broil until golden, about 1 minute. Drizzle 2 tablespoons dressing over toasted bread. Top with roasted vegetables and an additional 2 tablespoons of dressing. Top with cheese slices. Broil until cheese melts, about 1-2 minutes. Cut sandwiches into pieces and top with fennel fronds.
Toss arugula with remaining dressing and serve with sandwiches.