Easy Roasted Vegetable Sandwich with Burrata
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This easy roasted vegetable sandwich with burrata is the perfect sandwich for lunch or dinner! This flavorful sandwich is filled with layers of roasted zucchini, onions, creamy burrata, spicy arugula and a homemade sun dried tomato pesto. And there is a secret ingredient in this vegetable forward sandwich…crushed pistachios! Adding the pistachios on top of the burrata brings this sandwich to the next level! It adds a little bit of texture to the sandwich and a nutty and sweet element that complements all the flavors. To top it off, the sandwich as a sun-dried tomato pesto. A tasty combo that will have you craving this veggie burrata sandwich over and over!
After making my grilled zucchini and burrata toast recipe, I knew this tasty combo could be turned into an amazing sandwich. I used some of the same ingredients from toast, plus some new ones, to make this loaded roasted veggie and burrata sandwich with sun-dried tomato pesto a winning lunch recipe.
Why you will love this easy roasted vegetable sandwich with burrata
Loaded with vegetables: This easy veggie and burrata is exactly what you want from a vegetable sandwich…lots of veggies! The layers of roasted zucchini, onion, and arugula make this sandwich the tastiest way to get those vegetables in!
Creamy burrata: The burrata cheese adds a creamy texture to this sandwich. The flavor is mild and complements the veggies and sun-dried tomato pesto. It is the chefs kiss addition to this roasted vegetable sandwich.
Sun-dried tomato pesto: Although a simple pesto would be a delicious match with this vegetable packed sandwich, the sun-dried tomato pesto elevates this even more! The sun-dried tomatoes add a touch of sweetness to the pesto. And all together, it is a flavorful way to add moisture to the sandwich without using mayo or mustard.
How to make this veggie and burrata sandwich
- Preheat your oven to 400 degrees F. Lay the sliced zucchini and onions onto a baking sheet lined with parchment paper. Drizzle with oil and sprinkle over the salt, pepper, and Italian seasoning. Roast in the oven for about 30 minutes, or until the veggies are tender.
- While the veggies are roasting, prepare the sun dried tomato pesto by combining all the ingredients into a food processor. Blend until fully combined, but still a little chunky.
- To build the sandwiches, spread a generous layer of the sun dried tomato pesto on both sides of your bread of choice. On one side, lay down the roasted zucchini, and onions. Break open your burrata cheese and spread it out over the roasted vegetables. Drizzle touch of olive oil (optional) or the burrata cheese. Sprinkle the crushed pistachios onto the creamy burrata and top with fresh arugula. Top and enjoy the roasted veggie sandwich immediately!
Expert tips
- You can make the sun-dried pesto in advance and store it in the fridge until ready to use! You can make it up to 3-4 days in advance to save time!
- Your zucchini and onions may vary on long it takes for them to roast depending on how thick you cut them. Keep an eye on them, especially the bottom of the zucchini, to make sure they do not burn.
- You toast your bread prior to building the sandwich if you wish! Toasting will give the bread a little extra crunch and texture. It will also help prevent the bread from becoming soggy. I have had made this roasted vegetable sandwich both toasted and untoasted and enjoyed both!
- I recommend enjoying this sandwich immediately after making it. It will not save well with the moisture from the zucchini and burrata, and the bread will become soggy.
- I roasted the zucchini and onions in the oven, but you can also grill them! To do this, make sure to still oil and season the zucchini and onions. Then grill them about 4-5 minutes on each side until golden brown. You can also place the veggies in the air fryer! Air fry the vegetables at 400 degrees for 6-10 minutes.
Ingredient substitutions
Here are some ingredient substitutions if needed when making this veggie and burrata sandwich.
Burrata cheese: I know that burrata cheese can be challenging to find sometimes, so a mozzarella cheese would make for a great replacement if needed!
Ciabatta Bread: I love how well ciabatta bread hold up to this loaded sandwich. You could use sourdough, French or another artisan loaf to make this delicious vegetable sandwich. When it comes down to the bread, I do recommend using something a little beefer than a slice of traditional sandwich loaf bread. You might find yourself fighting the bread if cannot support all the tasty ingredients. A loaf of ciabatta loaf, cut into 4 sandwiches, works perfectly. You could also do 4 ciabatta rolls instead of the loaf.
Veggies: I love the zucchini and onion on this sandwich. But feel free to replace or add to the sandwich. Some vegetables that would work well would be bell pepper, mushrooms, and spinach.
Sun-dried Tomato Pesto: You can swap the sun-dried tomato pesto out for a plain pesto recipe if you wish.
Pistachios: I love the crunch and flavor the pistachios bring to this vegetable sandwich. But you can leave them off or try using another nut in their place. A good replacement would be toasted pine nuts.
If you give this roasted veggie burrata sandwich with sundried tomato pesto a try, be sure to let me know your thoughts in the comments below! And tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love this recipe as much as I do!
Easy Roasted Vegetable Sandwich with Burrata
Ingredients
Sandwich:
- 2 Zucchini (sliced length wise in thin pieces (roughly 1/4-inch-thick slices))
- 1/2 of a Onion (sliced)
- 1 Tbsp. Avocado oil
- Salt and pepper to taste
- 1 tsp. Italian seasoning
- Handful of Arugula
- 1 loaf of ciabatta bread (cut lengthwise (or 4 ciabatta rolls))
- 1 Burrata cheese
- Sun-dried tomato pesto (recipe below)
- 1/4 C. Pistachios (crushed)
Sundried tomato pesto:
- 2 Tbsp. Sun-dried tomatoes
- 1/2 C. Fresh Basil
- 1/4 C. Pine nuts
- 1 garlic clove
- 1/4 C. Parmesan cheese
- 1/4 C. Olive oil
- 1/2 of Lemon (juiced)
Instructions
- Preheat oven to 400 degrees. Lay the sliced zucchini and onions onto a cookie sheet lined with parchment paper. Drizzle with avocado oil and season with salt, pepper and Italian seasoning. Roast for 30-35 minutes. Remove from oven and let cool slightly.
- To make the pesto, combine all the ingredients together into a food processor and blend until smooth.
- To make the sandwiches, spread a generous layer of the sun-dried tomato pesto on both slices of bread. Lay down the roasted zucchini, and onion. Top ball of Burrata cheese and cut open. Spread the cheese out. Drizzle a little olive oil if you wish. Sprinkle on the pistachios. Add a layer of arugula. Top with the bread and cut into 4 sandwiches. Enjoy!
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Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
