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.

Course Main Course
Servings 2 people


  • 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


  1. 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

  2. Make sandwich: Spread jam on both sides of bread. Layer vegetables, cheese and arugula.