Mexican-Spiced Roasted Vegetable Sandwich with Green Chile-Chipotle-Cilantro Dressing

Roasted Veg Sandwich

For the sloppiest sandwich ever, look no further.  Tons of spicy roasted veggies and a quick guac topped with my Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing.  Go at it with a fork and knife or bare hands and a bib.


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Mexican-Spiced Roasted Vegetable Sandwich

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  • Author: Annie
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4 1x


You’re going to need a bib for this one! Smoky, spicy roasted veggies get slathered in a creamy cilantro dressing and guacamole.



Roasted vegetables

  • 1 cup vegetable broth
  • 1/4 cup Bragg Liquid Aminos
  • 1 heaping Tbsp. tomato paste
  • 1/2 tsp. smoked paprika
  • 1 tsp. dried onion flakes
  • 2 tsp. cumin
  • 1 tsp. Chipotle Tabasco
  • 2 cloves garlic, minced
  • 1 onion, halved and sliced thinly
  • 1 small eggplant, sliced into rounds
  • 1 small yellow squash, sliced into rounds
  • 1 small zucchini, sliced into rounds
  • 45 cremini mushrooms, quartered
  • 45 baby red or white potatoes, thinly sliced
  • juice of 1/2 a lime
  • chopped cilantro, for garnish


  • 2 avocados
  • 1/2 tsp. cumin
  • splash Chipotle Tabasco
  • juice of 1/2 a lime

Other stuff

  • Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing, to taste
  • 4 really good, crusty rolls (that’s homemade pan Siciliano in the photos), sliced


Make the vegetables

  1. Preheat the oven to 425-degrees F. In a large bowl, combine the broth through the potatoes and toss to coat the veggies with the sauce.
  2. Roast the vegetables until tender – stirring occasionally – for 25-30 minutes. You can serve these right away, stirring in the lime juice and cilantro, or eat at room temperature.

Make the guacamole

  1. In a small bowl, mash the avocado with the cumin, Tabasco, and lime juice. Set aside.

Build the sandwich

  1. Lightly toast or warm the bread halves. Divide the guacamole between the bottom halves of the bread. Top with roasted veggies, drizzle with dressing and sprinkle on more cilantro, if desired.


  • Serving Size: 4
  • Calories: 472
  • Sugar: 10
  • Sodium: 415
  • Fat: 17
  • Saturated Fat: 3
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 75
  • Protein: 12
  • Cholesterol: 0


Veg Sandwich

Roasted Veg Sandwich



60 thoughts on “Mexican-Spiced Roasted Vegetable Sandwich with Green Chile-Chipotle-Cilantro Dressing

    1. An Unrefined Vegan

      It’s a monster, fer sure! Yes – the bread is wonderful. Pan Siciliano from Peter Reinhart’s wonderful book. It’s not the most unrefined bread, but sometimes…sometimes I just want a good, crusty, sort-of-white bread.

      1. Somer

        My mom has that book. Blast it all. I was drooling my brains out over it at her house. Hey, I eat whole grains often enough, that every once in a while, white bread is a very delicious treat.

  1. Pixie

    My mouth is watering just looking at the picture! What a unique creation. 😀 I shall share this with my son-in-law who adores Mexican anything and sandwiches in particular.

  2. Angela @ Canned Time

    My husband would differ but I’m not sure my mouth is big enough for that first bite? Wow, what a combo of flavors. I tried out your nut trick for thickening my vinaigrette and it worked like a charm too! Love the sandwich bread on this one too…a meal in itself 😉

  3. narf77

    After going at it with my bare hands I would have to go at making another one! This looks amazing Annie…amazing and soul satisfying and scrumptious and delectable and just about every single superlative that I can think of! You just nailed my new summer favourite and it isn’t even over winter here yet! 🙂

  4. Louis

    I saw the recipe show up on FB, and thought this looked really good, AND it fit with my diet. I got all the ingredients, and gave it a try…. DELICIOUS! Not that hart to make. Only thing I found was that the roasting time was longer, because of the potatoes. Next time, I’ll start the potatoes a little early, and add the other veggies a little later…. and the Dressing, well that was delicious, my choice of Logger, Samuel Adams 😉 I’m now a follower.

  5. biggsis

    Always looking for new flavors to roast veggies with. This sounds great. Am also intrigued by your oil free dressings and using nuts in place of oil – it is probably the place where I consume the most oil – right there on my humble salad!

    1. An Unrefined Vegan

      I know, right? You’ve got that mess of health in a bowl and then dagshnabit if it oil doesn’t come in and ruin it all ;-)! I promise you that you will not miss the oil one tiny bit. (And anyway, what are nuts except…fat – which we love!)

      1. biggsis

        And I love nuts much more than oil anyway – much better flavor. I’m just used to using oil – time to bust out 🙂

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