Roasted Vegetable, Goat Cheese and Pesto Sandwich

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The vegetables smelled amazing while roasting. I hope that is a good indicator of flavor 😉

Verdict: This is the best meatless sandwich I have ever eaten, and easily top five of all the sandwiches I have ever made. The kale pesto is so flavorful, the creamy goat cheese adds a tangy bite and the veg – seriously, this combination of ingredients is a match made in culinary heaven 😉 My husband would not touch this with a ten foot pole – it has the three out of four ingredients he refuses to eat. Oh well, more for me! My friend and I greedily/happily ate both of our sandwiches and can’t wait for the next time! I could have eaten this again for dinner…I may have a problem! 😉 Thanks for reading, enjoy!

Roasted Vegetable Goat Cheese Pesto Sandwich – adapted from Wonderful Joy Ahead

  • 1 baguette (I bought mine at Panera Bread – totally worth the $2.79!)
  • 1/4 – 1/3 cup of fresh pesto (I used this kale pesto)
  • 2T+ chevre goat cheese
  • 2 portobello mushroom caps (*I had 12 oz of cremini mushrooms*)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1/2 red onion
  • 1/4 cup extra virgin olive oil
  • 2 T balsamic vinegar
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
 Directions –
Preheat oven to 475. Line two baking sheets with foil.
Gently wash the mushrooms and cut out the stem. Cut all vegetables in large pieces. In a large bowl, mix together oil, vinegar, salt, and pepper. Add the vegetables to the oil mixture and coat well. Place veggies in a single layer on the baking sheets, making sure each veggie touches the foil and is not on top of another vegetable. Place the vegetables in the oven. Roast for about 15 minutes, flipping the vegetables over at the 7 minute mark. They are ready to take out when the onions are starting to char on the edges and the peppers get nice blisters on the skin.
While the vegetables are in the oven, cut your bread to the length that you want your sandwich.  Slice in half and remove part of the inside to make room for the filling.
Spread 2-3T of pesto on one half of each sandwich. Then spread 1-2T of goat cheese on the other half of each sandwich.
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Remove the vegetables from the oven, and layer the vegetables in tidy layers over the bread. Close the sandwich up. Place on the baking sheets and put back in the oven to let the residual heat warm up the cheese for 5 minutes.

Croutons

These are so easy to make and dangerously tasty! “Yes, I would like some salad with my croutons” kind of good. I hogged them all tonight, but my husband told me I could have his share – that is real love in action, people! 😉 I need to make more of these ASAP, who knew that it was these croutons that my salads had been missing all along? Thanks for reading, enjoy!

Croutons – adapted from Annie’s Eats

  • 1 baguette or about 4 cups 1/2 – inch bread cubes
  • 1 1/2 TBSP olive oil
  • 1 1/2 TBSP melted butter
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried parsley
  • kosher salt and fresh cracked pepper

Directions – 

Preheat the oven to 300 degrees. Place the bread cubes in a medium mixing bowl. Stir in the melted butter and olive oil and toss to coat. Season to taste with garlic powder, dried parsley, salt and pepper. Toss once more until everything is evenly combined. Spread the croutons in a single layer on a rimmed baking sheet. Bake, stirring once every 10 minutes, until the croutons are light golden and crisp and no chewiness remains. They will bake about 40 – 50 minutes total but the time may vary depending on the size of cubes and type of bread. Remove to a cooling rack and let cool completely. Store in airtight container.