Vegan Classic Italian Ciabatta Sandwich
Treat your taste buds to the vibrant, plant-based flavors of the Vegan Classic Italian Ciabatta Sandwich—a delightful twist on a traditional favorite. Perfectly roasted eggplant, zucchini, and red bell pepper are layered onto hearty ciabatta bread, generously smeared with creamy vegan pesto. Sun-dried tomatoes, fresh basil, and peppery arugula add an authentic Italian touch, making every bite a medley of textures and rich, Mediterranean-inspired flavors. Ready in just 35 minutes, this recipe is ideal for lunch, picnics, or an easy dinner. Vegan-friendly and packed with wholesome ingredients, it's the ultimate sandwich for pairing with a crisp salad or enjoying as a satisfying on-the-go meal.
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Recipe Information
Ingredients
- 1 loaf ciabatta bread
- 1 medium eggplant
- 1 medium zucchini
- 1 large red bell pepper
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons sun-dried tomatoes
- 8 fresh basil leaves
- 0.5 cup vegan pesto
- 1 cup arugula
Instructions
Preheat your oven to 400°F (200°C).
Slice the ciabatta loaf horizontally and set aside.
Cut the eggplant, zucchini, and red bell pepper into 1/4-inch thick slices.
Place the sliced vegetables on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 12-15 minutes, or until they are tender and lightly browned.
While the vegetables are roasting, prepare the sandwich spread by chopping the sun-dried tomatoes into small pieces.
Spread vegan pesto generously on both halves of the ciabatta loaf.
Once the vegetables are done, remove them from the oven.
Layer the roasted vegetables evenly on the bottom half of the ciabatta loaf.
Add chopped sun-dried tomatoes and fresh basil leaves on top of the vegetables.
Finish by adding a layer of fresh arugula.
Close the sandwich with the top half of the ciabatta loaf and gently press down.
Using a sharp knife, cut the sandwich into four equal parts.
Serve immediately or wrap in parchment paper for on-the-go meals.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4064 mg | 177% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 51.4 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4072 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
