Roasted Broccoli and Summer Squash Sandwich with Artichokes, Feta, and Salsa Verde

published Jul 25, 2022
summer
Roasted Veggie Sandwich Recipe

This not-your-average veggie sandwich features a crusty ciabatta roll packed to the gills with roasted, briny, earthy, creamy flavors and textures.

Serves4

Prep30 seconds

Cook25 seconds

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A photo of a roasted vegetable sandwich cut in half, on a wooden cutting board
Credit: Meleyna Nomura

I adore a good veggie sandwich, from an avocado-hummus-sprouts stuffed California sandwich to a basic Subway Veggie Delite. This sandwich is decidedly not either. Here, crusty ciabatta rolls are packed with roasted broccoli and summer squash and briny artichokes and feta cheese, and tied together with herby salsa verde and creamy olive tapenade mayonnaise.

What Vegetables Are Good in Veggie Sandwiches?

Typically when you think vegetable sandwich, your mind goes to lettuce-tomato-onion. While all great, this sandwich veers sharply away from that theme. In truth, anything can be layered between two slices of bread. Roasted broccoli and summer squash might not be what you first think of for sandwiches, but they lend hearty texture and flavor to each bite.

Credit: Meleyna Nomura

What Goes in This Roasted Vegetable Sandwich?

There are a few components to this sandwich, but they can all be prepared while the vegetables roast. From bottom to top, this sandwich features the following:

  • Feta: If possible, buy a block of feta packed in brine. Slicing the feta into 1/4-inch slabs provides such satisfying creaminess and sharp bite.
  • Artichoke hearts: Canned artichokes make an easy job of this addition.
  • Roasted summer squash: Caramelized in the oven, summer squash provides creamy, juicy bulk to this sandwich.
  • Roasted broccoli: Crispy roasted florets contrast beautifully with the tender stalks and provide deep earthiness.
  • Salsa verde: A quick sauce of fresh herbs, garlic, capers, and olive oil brighten the deeper flavors.
  • Olive mayonnaise: A spoonful of tapenade stirred into mayo echoes the brine and creamy fat of the feta. If you don’t want to buy tapenade, a few finely chopped olives and a small garlic clove can be substituted.

Can I Make This Roasted Vegetable Sandwich Ahead?

While the vegetables are best roasted fresh, the salsa verde and olive mayonnaise can be made a day ahead of time.

Roasted Veggie Sandwich Recipe

This not-your-average veggie sandwich features a crusty ciabatta roll packed to the gills with roasted, briny, earthy, creamy flavors and textures.

Prep time 30 seconds

Cook time 25 seconds

Serves 4

Nutritional Info

Ingredients

  • 1 medium head

    broccoli (about 12 ounces)

  • 3

    medium summer squash (6 to 7 ounces each)

  • 7 tablespoons

    olive oil, divided

  • 2 teaspoons

    kosher salt, divided

  • 3/4 teaspoon

    freshly ground black pepper, divided

  • 1/2 teaspoon

    red pepper flakes

  • 1 cup

    lightly packed fresh soft herbs, such as basil, parsley, cilantro, chives, and/or mint

  • 1 tablespoon

    drained capers

  • 1 small clove

    garlic

  • 2 teaspoons

    red wine vinegar

  • 1/4 cup

    mayonnaise

  • 1 tablespoon

    olive tapenade

  • 12 ounces

    feta cheese, from a block in brine if possible

  • 1 (14-ounce) can

    quartered artichoke hearts in brine

  • 4

    ciabatta sandwich rolls

Instructions

  1. Arrange 2 oven racks to divide the oven into thirds and heat the oven to 425°F.

  2. Trim the ends from 3 summer squash. Cut each squash in half crosswise. Cut each half lengthwise into planks about 1/4-inch thick. Place on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and season with 3/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss to coat and arrange into an even layer.

  3. Trim off the very bottom of the stalk of 1 medium head broccoli. Locate where the stem of each floret meets the thicker stalk. Continue cutting through the stalk so you end up with planks with a long stalk at the end of each floret. Cut the planks in half lengthwise. Place on a second rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and season with 3/4 teaspoon of the kosher salt, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon of the black pepper. Toss to coat and arrange in an even layer (some overlap is okay).

  4. Roast the squash on the lower rack and the broccoli on the upper rack for 15 minutes. Remove both baking sheets from the oven. Flip the squash pieces and toss the broccoli. Return to the oven and roast until the squash is tender and golden brown in spots, and the broccoli is browned and crispy, 7 to 8 minutes more.

  5. Meanwhile, make the salsa verde and prepare the remaining sandwich components. Prepare the following, adding each to the same small bowl as it is completed: Finely chop 1 cup lightly packed fresh soft herbs (such as basil, parsley, cilantro, chives, mint), 1 tablespoon drained capers, and 1 small garlic clove. Add the remaining 1/4 cup olive oil and 2 teaspoons red wine vinegar, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and stir to combine.

  6. Place 1/4 cup mayonnaise and 1 tablespoon olive tapenade in a small bowl and stir to combine. Cut 12 ounces feta cheese into 1/4-inch slices. Drain 1 (14-ounce) can quartered artichoke hearts.

  7. When the vegetables are ready, let cool slightly. Meanwhile, split 4 ciabatta rolls and pull out any extra bread from the insides (save for another use).

  8. Assemble the sandwiches in the following order on the bottom halves: Feta, artichoke hearts, a spoonful of salsa verde, summer squash, broccoli, and another spoonful of salsa verde. Spread the tapenade mayonnaise onto the cut side of the top buns. Close the sandwiches with the top buns.

Recipe Notes

Make ahead: The salsa verde and olive mayonnaise can be made up to day before and refrigerated in airtight container.

Storage: The sandwiches are best served immediately, but the components can be refrigerated for up to 3 days.