Roasted Vegetable Focaccia Sandwich
This focaccia sandwich is loaded with roasted veggies and a delicious rocket pesto!
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Servings (click & slide): 3 big sandwiches
Calories per serving: 1091kcal
Cost per serving: £3 / $4
Equipment
- 2 Baking Trays & Spatula/Turner (one large, one medium)
- Food Processor (for pesto)
- Sharp Knife & Chopping Board
Ingredients
Roasted Vegetables
- 5oz / 150g Baby Portobello Mushrooms, or other similar sized mushrooms
- 2 small Red Onions, peeled & quartered
- 2 Peppers, diced into large chunks
- 1 medium Eggplant/Aubergine, quartered lengthways & diced into chunks slightly smaller than the peppers
- 1 medium Zucchini/Courgette, quartered lengthways then diced into chunks same size as eggplant
- 3 tbsp Extra Virgin Olive Oil, or as needed
- 3 cloves of Garlic, finely diced
- 1 heaped tbsp finely diced Fresh Parsley
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
Pesto
- 2oz / 60g Rocket/Arugula
- 1/2 cup / 60g Walnuts
- 1/2 cup / 40g freshly grated Parmesan
- 1/2 cup / 120ml Extra Virgin Olive Oil, or as needed
- 1 clove of Garlic
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
Sandwich
- 14oz / 400g loaf of Focaccia (see notes)
- 1/4 cup / 35g Feta, crumbled (or to preference)
Instructions
- Prep Veg: Preheat oven to 220C/425F. On a large baking tray combine eggplant/aubergine, onion and peppers with 2 tbsp oil, 2 finely diced cloves of garlic and a good pinch of salt and pepper. On a slightly smaller tray combine zucchini/courgette and mushrooms with 1 tbsp oil, 1 finely diced clove of garlic and a good pinch of salt and pepper.
- Roast Veg: Place both in the oven for 25-35mins, or until lightly charred and softened. I recommend flipping once around half way. After, scrape all the veg onto the same tray and toss in fresh parsley.
- Pesto: Meanwhile, add all of your pesto ingredients apart from the oil into a food processor. Turn on the motor and gradually pour in 1/2cup/120ml extra virgin olive oil, or until your desired texture. You may need to stop and scrape the sides with a spatula once or twice.
- Sandwich: Slice the focaccia horizontally through the centre. Spread the bottom half with pesto (don't feel like you have to use all of this), top with veg then sprinkle with feta. Place the other slice on top, then divide into 3 for big sandwiches, or 4 for slightly more modest ones. Enjoy!
Quick Demo
Notes
a) Focaccia - You'll find this at most bakeries, or in the bakery section at most Supermarkets (Sainsbury's sell garlic & rosemary focaccia which is what I used here). Feel free to experiment with different flavours if you wanted! I find a 14oz/400g loaf hits to sweet spot and makes 3 large or 4 modest sandwiches. I also recommend warming it in the oven before making the sandwich (180C/350F for a few mins will do the trick).
b) Roasted Veg - You can switch up the veg if you fancy! Just be conscious of different roasting times (i.e. root veg will take longer than things like broccoli and leeks). Just use two different trays accordingly. Here I've put the mushrooms and courgette on a separate one because they release and lot of moisture as they roast, so you don't want them in amongst the other veg cramping their style.
c) Pesto - You most likely won't need all the pesto, so I recommend storing leftovers in the fridge. Just pop it in an airtight container with a drizzle of olive oil over. This will last tightly covered in the fridge for around a week. Each time you use it, pour out the oil and pop another layer over it before storing again. This will stop the pesto from oxidising. Use this method if you want to make the pesto ahead of time!
d) Calories - based on the whole sandwich (inc. all pesto) divided by 3. Slight overestimate:
Your Private Notes:
Nutrition:
Nutrition Facts
Roasted Vegetable Focaccia Sandwich
Amount Per Serving
Calories 1091
Calories from Fat 712
% Daily Value*
Fat 79.07g122%
Saturated Fat 13.609g85%
Trans Fat 0.172g
Polyunsaturated Fat 15.031g
Monounsaturated Fat 46.937g
Cholesterol 25mg8%
Sodium 1954mg85%
Potassium 1204mg34%
Carbohydrates 76.27g25%
Fiber 12.6g53%
Sugar 16.65g19%
Protein 25.67g51%
Vitamin A 3324IU66%
Vitamin C 116mg141%
Calcium 344mg34%
Iron 6.61mg37%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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