Open-Faced Roasted Veggie Sandwiches
Here I go again, singing the praises of my all-time favorite magazine, Real Simple. Every month, I anxiously await its arrival. The minute it's in my hands, I'm curled up with a cup of coffee, happily turning pages. Yes, the recipes always catch my eye, but it's the book recommendations, clever household tips, interesting articles, and those little "That’s a great idea!" moments that keep me coming back.
This particular month's issue delivered the perfect inspiration for Sandwich Saturday. If you've been following me for a while, you've probably noticed I have a slight weakness for alliterative meal themes. There's Taco Tuesday, Saucy Sunday, Sandwich Saturday...they just bring a huge smile to my face. Lately, thanks to my doctor's advice, I've added fish back into my diet—but only if it's fresh-caught. Farm-raised? Not happening in this kitchen. So now, Fish Friday has officially made its way into the rotation.
One of the reasons I’m including this sandwich is that it's wonderfully forgiving. Don't have the exact vegetables? No problem. Channel your inner chef and use whatever’s lingering in the refrigerator drawer. It's one of those recipes that doesn't judge—it simply works. It's quick, endlessly customizable, and, most importantly, absolutely delicious. 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.