It is absolute torture to write this post up, as I have just been forced to go gluten free (Marley’s skin seems to react to something in bread, we think) and the sight of that gorgeous bread roll is making me drooool.
I had this sandwich out in a cafe loads when we first went vegan, but have since learned to recreate it’s brilliance at home! It’s a great way to use up leftover roasted veg from a previous meal, and doing that makes it super quick to throw together! You can serve the roasted veg warmed through or cold, to your preference.
I often make this for dinner in an evening, as it feels a bit more special than a lunch time sandwich! 🙂
Roasted vegetables ( I roasted a mix of butternut squash, red pepper, courgette, red onion, aubergine, tomatoes and mushrooms with some garlic and olive oil in the oven for about 40 mins at 180*C)
Salad / pickles of your choice (I used lettuce, tomatoes, red onion, and pickled cucumbers)
- Cut in half horizontally, then lightly toast the ciabatta rolls on each side so it is warmed through and softened.
- Spread the bottom half of the roll with a good layer of hummus and the top with a spreading of pesto.
- Warm the veg through, then add a few spoonfuls of roast veg on top of the hummus.
- Top with salad and pickles then pop the top of the roll on.