Best Roasted Vegetable Sandwiches With Spicy Green Chile Dressing Recipes

Roasted Vegetable Sandwiches image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 acorn squash, halved, seeded and sliced into 1/2-inch-thick half moons (leave the skin on)
1 pound rainbow baby carrots (about 16), halved lengthwise if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 7.5-ounce container chive-and-onion cream cheese
1 tablespoon chopped fresh dill
8 slices multigrain bread
4 cups baby spinach
2 tablespoons red wine vinegar
1 cup pickled beets (about 6 ounces), drained and sliced 1/4 inch thick

Steps:

Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450˚. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper.
Lay out 4 slices of bread, cream cheese-side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half.

Roasted Vegetable Sandwiches with Spicy Green Chile dressing image

Number Of Ingredients 13

1 (4 1/2-ounce) can chopped green chili
3 tablespoons red wine vinegar
2 tablespoons oils
1 tablespoon dried basil leaves
1/2 teaspoon coarse ground black pepper
1 small red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch-thick slices
1 small sweet potato, peeled, cut into 1/8-inch-thick slices
1 small red onion, cut into wedges
1/4 cup nonfat cream cheese (from 8-ounce tub)
2 tablespoons buttermilk
1/8 teaspoon salt
4 French bread rolls or hoagie buns (about 6 inches long), not split in half

Steps:

1. Heat oven to 450°F. Set aside 1 tablespoon green chiles for dressing. In large bowl, combine remaining green chiles, vinegar, oil, basil and pepper mix well. Add bell pepper, zucchini, sweet potato and onion toss gently to coat. Let stand at room temperature 15 minutes to marinate.2. With slotted spoon, remove vegetables from marinade place on ungreased 15x10x1-inch baking pan. Discard marinade. Bake vegetables at 450°F. for 20 to 25 minutes or until tender, stirring once.3. Meanwhile, in small bowl, beat cream cheese until smooth. Add buttermilk, reserved 1 tablespoon green chiles and salt mix well. Cover refrigerate.4. In top of each roll, starting and ending 1/2 inch from each end, cut a V-shaped wedge 1 1/2 inches wide and 1 1/2 inches deep remove bread wedge and reserve. To assemble sandwiches, spoon 1 1/2 tablespoons cream cheese mixture into each hollowed-out roll top each with 1/4 of vegetable mixture and reserved bread wedge.Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 340 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 820 mg 34% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 5 g 20% * Sugars: 6 g * Protein: 12 g * Vitamin A: 80% * Vitamin C: 35% * Calcium: 20% * Iron: 15% * Dietary Exchanges: 4 Starch, 1 Fat or 4 Carbohydrate, 1 Fat

Nutrition Facts : Nutritional Facts Serves

Grilled Vegetable Sandwich image

Provided by ChipotleChick

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 22

1 cup plain nonfat yogurt
3 tablespoons Dijon mustard
black pepper
2 tablespoons nonfat cottage cheese
1/8 teaspoon Tabasco sauce
2 tablespoons minced shallots
1 clove peeled and minced garlic
1 teaspoon lemon juice
1 small eggplant, trimmed and cut into 1/4 inch rounds
1 medium yellow squash, trimmed and cut into 1/4 inch rounds
1 medium zucchini, trimmed and cut into 1/4 inch rounds
1 red onion, trimmed and cut into 1/4 inch rounds
3 tablespoons italian seasoning
1/8 teaspoon cayenne pepper
light vegetable oil cooking spray
2 roasted red peppers (fresh or jarred and drained)
1 baguette
1 large tomatoes, cored and sliced
black pepper
2 tablespoons chopped jalapeno peppers
8 basil leaves
8 arugula leaves

Steps:

Preheat broiler.
Put dressing ingredients in blender and mix on low until smooth.
Set aside.
Arrange eggplant, squash, zucchini, and onion in a single layer on a cookie sheet.
Sprinkle Italian seasoning and cayenne pepper over all of the rounds.
Spray the cooking spray over to coat lightly.
Broil the vegetables for about 5 minutes, until brown, and flip them over to brown on the other side.
Remove the cookie sheet, leaving the broiler on.
Quarter the roasted bell peppers.
Cut baguette in half crosswise and scoop out the soft inner dough.
Place them on the broiler rack and toast for about 2 minutes per side.
Put a few slices of tomato into the well in the bottom of each baguette.
Dust with black pepper and jalapenos.
Place 4 basil leaves, 4 arugula leaves, and 4 pieces of roasted pepper on baguette.
Layer on slices of eggplant, squash, zucchini,and onion.
Coat the inside of the remaining half baguette with the dressing and place it on top of the other half.
Cut into 4 sandwiches.