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    You are in: Home / Recipes / Roasted Vegetable Sandwich Recipe
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    Roasted Vegetable Sandwich

    Roasted Vegetable Sandwich. Photo by cookiedog

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    cookiedog's Note:

    I first tasted this sandwich at an Italian cafe and it is called "Favorito". An unforgettable sandwich! This recipe is adapted from one I found on the internet.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
    3. 3
      Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
    4. 4
      Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
    5. 5
      Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
    6. 6
      Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
    7. 7
      Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.

    Ratings & Reviews:

    • on July 10, 2008


      Wow - this was really yummy! I roasted the eggplant, mushrooms and chopped yellow bell peppers (all out of red ones) all at once. That way I didn't have to dirty up another pan to saute the mushrooms and the darkened skin on the peppers didn't bug me at all so I didn't bother to peel them. I used fat-free mayo and lots of fresh basil from the garden, the basil was really the secret ingredient in these sandwiches. I used ciabatta rolls and didn't squash the sandwiches, but I did allow them to come to room temperature before eating. One note - the baking sheet should be sprayed with cooking spray as my eggplant stuck to the bottom. Made for ZWT4.

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    • on March 26, 2008


      Simply wordeful! I loved roasted vegetables ans mushrooms so I knew from the first look that this would be my favorite sandwich. I cooked the mushrooms with the garlic so I didn't added any to the mayo. I made half with toast bread and the other half with a focaccia type bread. Both wordeful! Thanks for posting!

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    • on September 13, 2006


      This was a fabulous summertime dinner sandwich. I agree with the others that roasted veggies really give it a great punch of flavor. The bonus is that letting it set for two hours meant that the "pre-dinner" rush at our house was kept to a minimum. I did add some red onion for extra kick. Great sandwich!

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    Read All Reviews (5)


    Nutritional Facts for Roasted Vegetable Sandwich

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 116.1
    Calories from Fat 72
    Total Fat 8.1 g
    Saturated Fat 1.1 g
    Cholesterol 2.5 mg
    Sodium 74.0 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 3.8 g
    Sugars 4.6 g
    Protein 2.0 g

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