This week’s Game Day Snack is a hearty 12 Layer Pressed Roasted Vegetable Sandwich. I’m especially excited to share this one with you because it came out so much better than I had hoped it would!
Eat Up! Kitchen’s Game Day Snacks is a weekly(ish) blog post with a new recipe for each of the NFL’s regular season football games. I think game day snacks should be made with commonly available ingredients and have an inexplicable American twist to them – probably something cheesey or meaty or saucey or breaded or fried. I wanted to start this inaugural year’s recipes with dishes that are’t toooo simple (no fun in that) but can be made with little effort or prepped ahead of time.
This Pressed Roasted Vegetable Sandwich takes some prep time but it’s more of an assembly of ingredients than a recipe. For that reason, I took a lot of photos – see the slide show below. This happens to be 12 layers of fresh, roasted, and jarred vegetables but you could dismiss, substitute, or add any you’d like. Hopefully this post just inspires you to make something as awesome as this sandwich for your game day snacks!
Here’s how you’re going to make this Pressed Roasted Vegetable Sandwich.
1 – Oven roast some squash and/or root vegetables.
2 – Scoop out some of the bread of a large Italian loaf.
3 – Carefully layer your the vegetables.
4 – Tightly wrap the mega-wich with layers of foil.
5 – Weigh the sandwich down with something heavy and leave in the refrigerator overnight.
6 – Bake the wrapped sandwich for 20 minutes, unwrap it and bake for an additional 15-20 minutes.
7 – Allow to cool for 15 minutes before slicing.
Pressed Roast Vegetable Sandwich
- 1 large loaf of seeded Italian bread
- 1 medium eggplant
- 1 medium zucchini
- 3 portobello mushroom caps
- 2 red new potatoes sliced and boiled
- fresh basil
- yellow bell pepper
- marinated artichoke hearts
- roasted red peppers
- provolone cheese
- olive tapenade
- sun dried tomato pesto
- olive oil
- balsamic vinegar
- Prepare the eggplant, zucchini, and mushrooms by roasting them in a 450°F oven for 20-30 minutes with some salt, pepper and olive oil.
- Scrub and slice the potatoes and boil in salted water for 10-12 minutes until soft.
- Scoop out the center of a large loaf of seeded Italian bread and neatly layer all the vegetables. Season the potatoes with salt and pepper. Add some olive oil and balsamic to the portobello mushrooms. Spread the pesto on the top piece of bread and add some more olive oil and balsamic vinegar.
- Once the sandwich is full assembled, tightly wrap it in 3-4 large layers of aluminum foil. Refrigerate over night pressed with something heavy like a cast iron skillet.
- Preheat the oven to 400°F.
- Allow the wrapped sandwich to come to room temperature then bake on a sheet pan for 20 minutes. Remove the sandwich from the oven and carefully unwrap before baking again for another 20-25 minutes until the bread is well toasted.
- Allow to cool for 15 minutes before slicing. It should be just warm to the touch.