This roasted vegetable sandwich is the ultimate combo of sweet and savory: veggies, provolone cheese, fresh arugula and a smear of fig jam. It’s just the right combo you never knew you needed.
When I was a vegetarian in college, I frequented the sandwich bar at the Whole Foods in Austin (the best Whole Foods, am I right?). I lived off this concoction I made which consisted of ciabatta bread, all the roasted veggies, cheese, arugula and fig jam. I literally couldn’t sick of it. Between the veggie burgers and green smoothies, I was having this sandwich on a weekly basis.
This sandwich is a great one for meal prep during the week. You can also throw in whatever vegetables float your boat – roasted cherry tomatoes, zucchini. You can use homemade fig jam or buy it at the store – it is delicious either way. I see no end to the possibilities here!
Roasted Vegetable Sandwich with Fig Jam
This roasted vegetable sandwich is the ultimate combo of sweet and savory: veggies, provolone cheese, fresh arugula and a smear of fig jam. It's just the right combo you never knew you needed.
- 10-14 aspragus spears tough ends trimmed
- 3 portabello caps sliced
- 1/2 loaf ciabatta bread sliced in half lenghtwise
- 1/4 cup fig jam homemade or store bought
- 1/2 cup arugula
- 4 slices provolone cheese
- 1 and 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 425°F. Toss asparagus and portabello caps in olive oil, salt and pepper to coat. Arrange on a baking sheet and bake for 20 minutes. Remove from oven and allow to cool
Make sandwich: Spread jam on both sides of bread. Layer vegetables, cheese and arugula.