Vegetarian Classic Baguette Sandwich with Herb-Roasted Beef
Indulge in the mouthwatering fusion of flavors with our Vegetarian Classic Baguette Sandwich with Herb-Roasted Vegetables, a gourmet twist on timeless comfort food. This recipe celebrates vibrant roasted vegetables, including red bell pepper, zucchini, and eggplant, seasoned with aromatic oregano and basil, and caramelized to perfection in the oven. Nestled between a crisp, toasted baguette and layered with fresh lettuce, creamy cheddar cheese slices, and a tangy spread of whole-grain mustard, this sandwich strikes the ideal balance of textures and tastes. Ready in under an hour and packed with wholesome ingredients, it’s a satisfying and portable option for lunch or a light dinner. Perfect for vegetarians and sandwich aficionados alike, this recipe guarantees a delicious upgrade to your sandwich game!
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Recipe Information
Ingredients
- 1 whole Baguette
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 small Eggplant
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Lettuce leaves
- 4 slices Cheddar cheese slices
- 2 tablespoons Whole grain mustard
Instructions
Preheat your oven to 400°F (200°C).
Slice the red bell pepper, zucchini, and eggplant into thin strips.
In a large bowl, combine the sliced vegetables with olive oil, dried oregano, dried basil, salt, and black pepper. Toss until the vegetables are well coated.
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Turn them halfway through roasting.
While the vegetables are roasting, slice the baguette in half lengthwise and lightly toast it in the oven for 5 minutes or until it's just crisp.
Once the vegetables are done, begin assembling the sandwich. Spread whole grain mustard on both halves of the toasted baguette.
Layer the bottom half of the baguette with lettuce leaves, followed by the roasted vegetables, and place cheddar cheese slices on top.
Close the sandwich with the other half of the baguette, pressing gently so that it holds together slightly.
Slice the baguette sandwich into desired serving sizes. Serve immediately and enjoy your vegetarian classic baguette with herb-roasted vegetables!
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 666186 mg | 28965% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 44.3 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1107 mg | 85% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1860 mg | 40% | |
*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.
