Roasted Vegetable and Brie Sandwich
Warm roasted vegetables--red onion, bell pepper, portabella mushroom, and zucchini--layered with creamy brie and a pesto-sour cream spread on toasted rolls. This vegetarian sandwich balances smoky roasted flavors with tangy pesto and melting cheese. Serve at lunch or dinner for a satisfying meatless meal that's hearty without being heavy.
Ingredients
- ½ large red onion, sliced
- 1 medium red bell pepper, cut in 8 wedges
- 1 large portabella mushroom, sliced thickly
- 1 medium zucchini, sliced lengthwise in 3 pieces
- 2 tablespoon pesto saucesun-dried tomato spread1:1veganFull guide →
- 2 tablespoon light sour creamGreek yogurt1:1lighter protein boostFull guide →
- 1 tablespoon olive oil
- 2 teaspoon balsamic vinegar
- ½ teaspoon garlic, minced
- 4 large rolls, sliced lengthwise
- 2 ounce brie cheese, sliced thinlyfresh mozzarella1:1dairy-free altmild flavorFull guide →
Instructions
- 1
Preheat oven to 450F. Line a rimmed baking sheet with foil.
- 2
Place onion, pepper, mushroom, and zucchini on prepared sheet. Spray lightly with cooking spray.
- 3
Roast vegetables, turning once, for 30 to 35 minutes until tender.
- 4
Combine pesto and sour cream in a small bowl.
- 5
Cut roasted vegetables to fit bread shape. Toss with oil, vinegar, and garlic.
- 6
Spread pesto mixture over bread. Top with vegetables and brie.
- 7
Cut sandwiches in half and serve.
Tips
Cut vegetables before seasoning to ensure even coating and proper fit inside bread.
Assemble sandwiches just before serving so bread stays crisp rather than soggy.
Good to Know
Wrap cooled sandwiches individually in foil. Refrigerate up to 2 days. Do not freeze as bread texture will degrade.
Roast vegetables up to 1 day ahead. Prepare pesto-sour cream mixture and store separately. Assemble sandwiches within 2 hours of eating.
Serve warm or at room temperature with a side salad or soup.
Common Mistakes
Do not skip turning vegetables halfway through roasting to avoid uneven cooking on one side.
Do not assemble more than 2 hours ahead to avoid soggy bread.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I add protein to make this more filling?
Yes. Add grilled tofu, tempeh, or chickpeas to the vegetable mixture. Or layer in a fried egg for 6-8g additional protein per sandwich.
What if I don't have fresh pesto?
Use jarred pesto or substitute with a spread of roasted red peppers, hummus, or sun-dried tomato paste mixed with the sour cream.
Can I make these sandwiches ahead for meal prep?
Store roasted vegetables separately from bread and cheese for up to 2 days. Assemble within 2 hours of eating to prevent bread sogginess.