Vegan Roasted Vegetable & Potato Sandwich

🛒 Ingredients

• #The Bread;
• 2 rustic wholemeal or seeded rolls / buns, halved lengthwise
• #Roasted Red Pepper Spread;
• 150 g roasted red peppers (jarred or homemade), drained well
• 3 tbsp chickpea flour or breadcrumbs.. 1 tbsp tomato paste
• 1 tbsp olive oil.. 1 clove garlic, minced.. ½ tsp smoked paprika
• Pinch of cumin.. Salt and black pepper to taste
• #Grilled Vegetables;
• 1 medium zucchini, sliced lengthwise into thin ribbons
• 1 tbsp olive oil.. Salt and black pepper.. 1 tsp lemon juice
• #Toppings & Finish;
• 2 tbsp vegan basil pesto.. 3 tbsp pine nuts, toasted
• Fresh basil leaves.. Extra olive oil for drizzling

👩‍🍳 Instructions

1. 1

   Make the red pepper spread: Place roasted peppers, tomato paste, olive oil, garlic, smoked paprika, cumin, salt, and pepper in a blender. Blend until smooth. Add chickpea flour or breadcrumbs gradually until thick, spreadable consistency — not runny. Set aside.

2. 2

   Toast pine nuts: Dry‑fry pine nuts in a small pan over medium heat for 2–3 minutes until golden and fragrant. Watch closely — they burn fast! Set aside.

3. 3

   Grill zucchini: Brush zucchini ribbons lightly with olive oil, season with salt and pepper. Grill or pan‑fry over medium‑high heat for 1–2 minutes per side until tender and marked with charred lines. Drizzle with lemon juice.

4. 4

   Toast the bread: Lightly toast the cut sides of the bread until golden and firm. This keeps the sandwich from getting soggy.

5. 5

   Assemble: Spread a generous layer of red pepper purée on both halves of the bread. Layer the grilled zucchini ribbons loosely on top. Drizzle with vegan pesto, scatter with toasted pine nuts and fresh basil leaves. Close the sandwich, press gently, and serve warm.