Roast Vegetable Sandwich with Spinach Pesto

Summer harvest days are upon us, and wisps of fall are in the air! It’s HOT still, but the mornings are darker and that bit cooler for longer, and you can taste the building fragrance of apples. I’m happy to squeeze in some quick sadnwich fun before the dog days are done.

Did you know that August is National Sandwich Month? Felix saw a pop-up about it while playing chess one day (let’s talk about the hyper renewed awareness around internet messaging from even the most trusted sites that comes with your child’s skyrocketing reading prowess another time), so we looked it up to confirm. Funnily, while August IS Sandwich Month, National Sandwich DAY is November 3rd. I guess we really love our sandwiches!

What’s not to love, though, right? Easy, versatile meals that pair perfectly with soup or salad—the sandwich is evegreen simplicity. Simplicity that you can make fancy and gooey and melty, if you like.

This sandwich—you don’t really need a recipe. Just grill or roast your veggies of choice. Maybe add some plantbased mozzarella (I LOVE Miyoko’s Creamery). If you have a sandwich press, press it. If you don’t, warm or toast your bread. And be sure to spread a layer of this elevating spinach pesto. It’s super forgiving, dairy free, and packed with savory flavor. I love using spinach over basil, but it won’t hurt to throw fresh basil in there, too. Just play! Sandwiches encourage that—like sandboxes. No one wants a sandy sandwich, but I think there’s something to the similarities in the words. Have an exuberant day, friends! xo

Roast Vegetable Sandwich with Spinach Pesto

Serves 4

1 medium eggplant, cut into 1/2 inch thick rounds
2 medium red bell peppers, sides cute and seeded.
2-3 Tablespoons balsamic vinegar
Sea salt and pepper to taste
Plantbased mozzarella, sliced
Bread or rolls of choice to serve
1 recipe spinach pesto, below

Prepare the vegetables: Preheat the oven to 400 degrees F. Place the eggplant and pepper on a large baking tray. Brush with the vinegar and coat lightly with cooking spray. Roast approximately 30 minutes, until fork tender and nicely browned. While the vegetables are roasting, prepare the pesto (below).

When the vegetables are ready, spread a layer of pesto on each roll or bottom bread slice, and divide roasted vegetables over each. Top with mozarella. Place on a baking tray and warm under the broiler for 1-2 minutes with bread tops/tops of rolls on the tray, cut side up (or use a sandwich press). Remove from oven, close the sandwiches, and enjoy!

Spinach pesto
2 cups fresh spinach
2 garlic cloves,
⅓ cup walnuts, pumpkin seeds, or a combination
⅓ Cup nutritional yeast
1 Tablespoon fresh lemon juice
⅓ Cup olive oil (we used Udo’s instead)
Sea salt and pepper to taste

Combine spinach through lemon juice in a food processor or blender. Process while adding in the oil, followed by water, until reaching desired consistency. Season to taste.