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.
Mexican-Spiced Roasted Vegetable Sandwich
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 1x
Description
You’re going to need a bib for this one! Smoky, spicy roasted veggies get slathered in a creamy cilantro dressing and guacamole.
Ingredients
Scale
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
- 4–5 cremini mushrooms, quartered
- 4–5 baby red or white potatoes, thinly sliced
- juice of 1/2 a lime
- chopped cilantro, for garnish
Guacamole
- 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
Instructions
Make the vegetables
- 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.
- 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
- In a small bowl, mash the avocado with the cumin, Tabasco, and lime juice. Set aside.
Build the sandwich
- 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.
Nutrition
- 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
Bare hands and a bib – I like it! 🙂
They’re a mess! Maybe a smock would be a better idea!
Mmm mmmmm finger licking good!
Exactly right :-)!
That BREAD!! The bread is what really makes a sandwich and my goodness this sandwich is MADE! YUM!
Hon, we are on the exact same page on that! I luvs me bread!
That looks amazing! Way to improve the outlook for my next few zucchini.
Oh gosh – yes, this would help you get through one or two of them ;-)!
Now, that’s a SANDWICH!!! Did you make the bread too? Oh my goodness girl….
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.
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.
Yum yum yum! That is my kind of sandwich! 😀
Oh yeah!!
😀
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.
All kinds of things going on w/ this sandwich, but it all comes together quite nicely – if I may say so myself!
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 😉
Hehe – best to go w/ the knife and fork on this one (though Kel didn’t). I think I love sandwiches so much BECAUSE of the bread!
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! 🙂
There’s just something about a big, messy, sloppy sandwich, isn’t there??
Looks amazing annie! Mexican flavors are some of my favorite. I could go to town on that sandwich and drink that dressing! haha!
I love Mexican flavors, too – hard to go wrong! Thanks, Brandi!
oooh i love a messy messy sammie.. those flavors.. yummers!more dressing i say more!
Another one of your creations I just want to reach through the computer and chow down! Looks amazing, delish, messy and finger-lickin’ awesome!
P.S. a perfect post for Santa Barbara–it’s day one of Old Spanish Days, or just FIESTA!
Ooooh – fun!! So glad you are loving your new home, btw.
Thank you! Me too! 🙂
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.
I’m stoked that you made this :-)! And even happier that you liked it. Thank you so much for letting me know!
Yum, this looks great. I love a saucy sammich!
Thank you! And me, too!!
Yum Yum Yum Yum! What a lovely & very appetizing sandwich! MMMMMM!
Thanks, Sophie! That about sums it up :-)!
🙂 hihihi!
What a lunch! This looks terrific!
Open wide ;-)!
I would most definitely bare hand this 😉 I loooove messy food! Thanks for sharing it at HVF 🙂
Sometimes you gotta just dive in and clean up afterwards!
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!
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!)
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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Looks delicious – might be less messy in a rolled-up tortilla as fork-food though.
Tortillas would be very tasty with this – – unfortunately, I’m terrible at rolling tortillas and usually end up with more on me than in my mouth ;-)!
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