Ultimate Vegetable Sandwich
This colorful vegetable sandwich makes eating vegetables fun, as it’s as delicious as it is beautiful!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 large sandwiches 1x
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Ingredients
Scale
For the pickled radishes
- 1/2 cup thinly sliced radishes
- 1/2 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon kosher salt
For the roasted peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tablespoon olive oil
- 2 to 3 pinches kosher salt
For the herb goat cheese spread
- 4.5 to 6 ounces goat cheese, softened (for vegan, substitute 1/2 cup hummus)
- 1/2 teaspoon olive oil
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
For the vegetable sandwich
- 4 slices bread (gluten-free if desired, or Homemade Bread, Dutch Oven Bread, or Artisan Bread)
- 1/2 avocado, sliced
- 2 large leaves lettuce
- 1/4 red onion, sliced
Instructions
- Make the pickled radishes: Slice the radishes and place them in a jar or cup. In a bowl, whisk together the vinegar, sugar, and salt until the sugar and salt dissolve. Pour over the sliced radishes. Let sit at room temperature for at least 30 minutes, or 1 hour if time. You can make this a day or 2 ahead of time and store it in the fridge or in a sealed container or jar.
- Make the roasted peppers: Preheat the broiler to high. Slice the peppers. Rub the pepper slices with the olive oil and place them on a baking sheet, skin side up. Broil the peppers until the skin becomes blackened and charred, about 8 to 10 minutes. Remove from the oven and sprinkle with a few pinches of kosher salt.
- Make the herb goat cheese spread: In a bowl, stir together the goat cheese, olive oil, basil, and oregano until combined.
- Prep the other veggies: If desired, soak the red onion in cold water for a few minutes to remove the bite. Wash the lettuce. Slice the avocado. Slice the bread.
- Assemble the sandwiches: Spread 2 slices of the bread with the goat cheese spread. Top with red onion, lettuce, avocado, yellow and red peppers, pickled radishes, and the remaining pieces of bread.
Notes
Reprinted with permission from The Pretty Dish by Jessica Merchant.
