Roasted veggies are slathered with a lemony tahini dressing in this hearty sandwich.It takes a bit of effort to prep the different parts of this sandwich, but it’s totally worth your time; and any leftovers are perfect to use in other dishes. The pickled red onions keep for a long time in your fridge, and the roasted tomatoes and red pepper are great on salads.
Of course you can use jarred pimentos instead of the roasted red peppers, and fresh tomatoes instead of roasted tomatoes to save time, but the sandwich is really best with the roasted veggies. You can also use regular pickles instead of pickled red onions, but the most important part of this sandwich is the luscious tahini dressing. It’s also delicious on this bread: https://www.vegancabinlife.com/2020/04/05/crusty-baguettes/
Roasted Veggie Sandwich with Tahini Dressing
Prep
Cook
Total
Yield 4 sandwiches
Layers of roasted veggies and pickled onions with a creamy tahini dressing make a hearty sandwich.
Ingredients
Makes 4 large sandwiches.
You’ll need 2 fresh baguettes (depending on the length, you’ll need about 6” of baguette for each sandwich). You can also use round rolls with a firm crust.
For the Roasted Veggies:
- 1 large globe eggplant (about 1 -1 ½ lbs.)
- 1 large red bell pepper
- 2 tomatoes
- 3 tablespoons olive oil
- Salt and pepper
For the Tahini Dressing:
- ½ cup tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon fine salt
- 4 tablespoons water
- 1 teaspoon agave nectar
- 1/8 teaspoon cayenne
Combine all ingredients in a blender or small food processor and blend until smooth. If necessary, add more water by the teaspoon to make the dressing slightly pourable but not runny.
For the Pickled Red Onions:
- 1 large red onion
- 1 teaspoon black peppercorns
- 2 teaspoons kosher salt
- About 1 ½ cups red wine vinegar (enough to cover the sliced onions)
- Quart size glass wide mouth jar
Peel the onion and slice it thinly on a mandoline. Slice the pieces into half circles. Add to the jar with the remaining ingredients. Make sure the onions are covered with vinegar. Stir well and let marinate for at least an hour before using. Store the onions in the refrigerator. (They will last 3 months or more.)
For the Roasted Tomatoes:
Heat the oven to 250 degrees F. Slice the tomatoes, reserving the bottoms for another use. Set a cooling rack over a large baking sheet and arrange the tomatoes on it. Lightly salt the tomatoes with a fine salt. Bake the tomatoes for 2 hours. This can be done a day in advance. Store the tomatoes refrigerated until ready to use.
For the Roasted Red Pepper:
Heat the broiler to low. Line a baking sheet with aluminum foil. Place the pepper on the baking sheet and broil for 8 minutes on each side, or until entirely blackened. Take the sheet from the oven and close the foil around the pepper until the pepper is cool enough to handle. Scrape the skin from the pepper and scoop away the seeds. Slice into 2” wide pieces and store covered in the refrigerator until ready to use.
For the Roasted Eggplant:
Heat your oven to 375 F. Peel the eggplant lengthwise. Slice the eggplant crosswise into ½” thick slices. Line a large baking sheet with parchment paper. Arrange the eggplant on the baking sheet and brush lightly with olive oil. Lightly salt and pepper each slice. Turn the slices over and repeat with the olive oil, salt, and pepper. Bake the slices for 22 minutes. Remove from the oven when done and transfer to a plate to keep them from burning.
To make the sandwiches, slice the baguettes in half and then lengthwise. Warm the baguettes and generously spread each baguette with tahini dressing. Layer the sandwiches with eggplant slices, roasted tomatoes, roasted red peppers and add a generous amount of pickled red onions.
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