When I was in high school, I dabbled in vegetarianism for a few short years. I began to eat meat again after about two and a half years of being a completely unhealthy vegetarian with a diet of cheese pizza and heaping spoonfuls of peanut butter.
However, one of my favorite meals during that time was a piled high veggie sandwich. I used to get them from Subway and Panera bread allll the time (hence renouncing vegetarianism!) At the Farmers Market last weekend, I happened upon one of my favorite vendors there, Wide Awake Bakery, an absolutely incredible local bakery who had gorgeous tangy sourdough baguettes (among other fantastic breads and pastries, volkornbrot ftw!) available for purchase. Being baked that day, it had to be eaten quickly and with much pleasure to avoid the imminent staleness and mold which tends to mar the absolute beauty of freshly baked bread.
I decided to roast up some of my Plowbreak Farm summer veggies and stack them high on this beautiful baguette schmeared with Lively Run chevre (as usual) and some of my ramp pesto from the spring. The results? An amazing amalgamation of all the sweet flavors of summer vegetables being supported and lifted up by the light, tangy chevre and accented by the garlic sweetness of the pesto and as run-down-your-arm drippy as the best slow roasted meat sandwich.
Roasted Vegetable Sandwiches
- 1/2 Plowbreak Farm zucchini
- 1/2 Plowbreak Farm yellow squash
- 2 Plowbreak Farm spring onions
- 2 Plowbreak Farm beets, peeled
- Lively Run Lemon Thyme Chevre
- Quick pickled Garlic Scapes, recipe to follow
- Ramp and Pumpkin Seed Pesto or Zucchini Walnut Pesto (or your favorite pesto!)
- good bread, like Wide Awake Bakery
- olive oil, salt and pepper
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil.
Slice the zucchini, yellow squash and beets into 1/2 inch slices lengthwise. Lay the squash and beets onto the baking sheet. Slice the spring onions in half lengthwise and lay onto the baking sheet as well. Season the vegetables with salt and pepper and drizzle with olive oil.
Roast in the 375 degree oven until tender and golden brown on the edges, 25-30 minutes. Remove from the oven and let cool. It’s up to you if you want to enjoy the vegetables warm or cold on your sandwich. If you like them warm, just let them cool until they can be handled and assemble the sandwich as follows. Personally, I like them cold so I refrigerated them overnight.
Toast your bread lightly. On the bottom piece of bread, spread some of the pesto. Layer on the zucchini and yellow squash.
Next, add a layer of the beets and then the spring onions.
Add a layer of pickled garlic scapes.
Spread the top piece of bread with the chevre and put the lid on the sandwich. Unhinge your jaw and surrender to the bliss of the one of the best veggie sandwiches you’ll have ever put in your mouth! Clean flavors, simple and perfect with natural sweetness shining through! Plowbreak and Wide Awake, you rule!!!
Quick Dill-Pickled Garlic Scapes
- 1/2 pound garlic scapes
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup rice wine vinegar
- handful dill pollen
- 1 teaspoon each black peppercorn, fennel seed and mustard seed
Pack the garlic scapes and dill pollen into a clean ball jar. Bring the sugar, vinegar, water and spices to a boil in a pot. Pour the boiling brine over the garlic scapes until they are completely submerged. Put the top on the jar and place into the refrigerator. Enjoy after 24 hours!