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Roasted Vegetable Sandwich with White Bean Pesto


  • Source: Moosewood Vegetarian Cookbook
  • For the Sandwich:
  • Ciabatta Bread or Rolls Toasted
  • 2 Portabella Mushroom Caps Sliced into strips
  • 1 Red Pepper Sliced into Strips
  • 1 Sweet Onion Sliced
  • 2 Roma Tomatoes Halved
  • Arugula or Spinach A Blend is the best!
  • Salt
  • Pepper
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Balsamic Vinegar
  • For the Pesto:
  • 2 Cans Great Northern Beans drained and rinsed
  • 2 Garlic Cloves
  • Extra Virgin Olive Oil
  • 1/2 cup Fresh Basil


  1. Preheat oven to 375 degrees. On a baking sheet, place the mushrooms, onions, pepper, and tomatoes. Season generously with salt and pepper. Pour the oil and vinegar over the veggies and stir.
  2. Cook in the oven for 20-25 minutes, or until tender. Once you remove from the oven, remove the skins from the tomatoes and discard.
  3. In a food processor, place the beans, pesto, and garlic cloves. Pulse till it appears crumbly and then begin adding the olive oil. Stream the oil into the processor, while it is running, until the pesto appears smooth.
  4. To assemble, lay out your toasted bun and spread a a tablespoon amount of the pesto onto the bun. Top with the roasted vegetables and then your arugula or spinach
  5. Variation: Skip the pesto and use fresh mozzarella or gouda cheese.
  6. Enjoy!