French Roasted Vegetable Sandwiches Recipes

10 CLASSIC FRENCH SANDWICHES YOU JUST HAVE TO TRY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a French sandwich in 30 minutes or less!

FRENCH ROASTED VEGETABLE SANDWICHES

Steps:

• Preheat the oven to 400F.
• Coat a large baking sheet with no-stick spray.
• Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil.
• Sprinkle with the garlic and rosemary.
• Bake for 45 minutes, or until golden brown and tender.
• Split the bread horizontally and scoop out the interior, leaving a 1" shell.
• (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
• Arrange the vegetables in the bottom of the shell.
• Sprinkle with the Parmesan.
• Top with the spinach.
• Place the top of the bread over the filling.
• Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
• Cut to 8 wedges.
• To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.

ROASTED VEGETABLE SANDWICHES

Steps:

• Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450˚. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
• Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper.
• Lay out 4 slices of bread, cream cheese-side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half.

ROASTED VEGETABLE SANDWICH

Steps:

• Slice eggplants horizontally into 1/2" slices. Wash mushrooms, pat dry.
• Brush veggies with 3 tbsp of the oil, grill or broil until lightly browned and tender, 3 to 4 minutes per side. Let cool.
• Roughly chop veggies and combine with peppers. Season with salt and pepper.
• Combine feta cheese, seasoning and remaining tablespoon of oil in a small bowl.
• Slice the baguettes and scoop out a little of the bread.
• Sprinkle the cheese mixture over the bottom pieces, spoon vegetables over cheese and cover with tops.
• Slice each sandwick diagonally into 3 or 4 pieces and serve.

ROASTED VEGETABLE SANDWICH

Steps:

• Preheat oven to 400°F.
• Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
• Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
• Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
• Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
• Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
• 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.