Roasted Vegetable Sandwiches With Smoky Walnut Sauce
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
2 servings
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Calories
485 kcal
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Course
Main Course
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Cuisine
American
Roasted Vegetable Sandwiches With Smoky Walnut Sauce
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A perfect balance of sweet, savory and smoky, these healthy, roasted vegetable sandwiches feature sweet potato, onion, portobello, red pepper, and a smoky walnut sauce. Easily made gluten-free and/or oil-free.
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Ingredients
- 1 sweet potato, peeled, sliced lengthwise into ¼-inch-thick "steaks"
- 1 onion, sliced
- 2 portobello caps, stems removed
- 1 red pepper, cut into thick strips
- 2 cloves garlic, peeled
- 1 tablespoon oil for roasting, optional (for oil-free, sub 2 tablespoon vegetable broth or a mixture of soy sauce and water; omit salt listed on the next line)
- salt
- 1 large handful mixed lettuce greens
- 2 to 4 lices sourdough or thick bread of choice
For the walnut sauce:
- ⅔ cup raw walnut halves
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- 1 teaspoon balsamic vinegar
- 1 to 2 tablespoon water for thinning
- pepper
Instructions
Roast the vegetables:
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment or a silicone mat.
- Lightly oil the vegetables (or coat in broth). Arrange the vegetables in a single layer on the baking sheet, with the mushrooms gill-side up. Sprinkle a pinch of salt on everything except the portobellos.
- Bake for 15 minutes. Remove from the oven, and transfer the two garlic cloves to the bowl of a food processor. Flip the sweet potato, onion and red pepper. Leave the portobellos gill-side up and sprinkle them with salt. Return the pan to the oven and bake until the vegetables show slight browning and the sweet potatoes are tender, an additional 10 to 15 minutes.
Make the walnut sauce:
- In a food processor combine the two cloves of garlic that were removed from the oven, walnuts, salt, and smoked paprika. Pulse until the nuts are very finely chopped. With the machine running, quickly drizzle in the water and balsamic, stopping to scrape down the sides as needed. Taste for seasoning, and add black pepper. The consistency should be a thick, slightly chunky, spreadable dip.
Assemble the sandwiches:
- Toast the bread. Slice the portobello caps. Spread a layer of walnut sauce on each piece of toast and top with the roasted vegetables. Lightly dress the lettuce with a spoonful or two of the walnut sauce and pile on top of each sandwich.
Notes
- Store leftover walnut sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1sandwich
Calories
485kcal
(24%)
Carbohydrates
60g
(20%)
Protein
15g
(30%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Cholesterol
0mg
(0%)
Sodium
1250mg
(52%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
13500IU
(270%)
Vitamin C
107.3mg
(119%)
Calcium
110mg
(11%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 485kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 1250mg | 52% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 13500IU | 270% |
| Vitamin C | 107.3mg | 119% |
| Calcium | 110mg | 11% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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