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Vegetarian Focaccia Sandwich

July 4, 2022 · Sophie Leave a Comment

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Whether you’re a meat-eater or not, you’ll love this vegetarian focaccia sandwich! It’s loaded with layers of marinated eggplant and zucchini as well as roasted bell peppers, basil pesto and herby ricotta. I mean common, how can anyone resist that combo? I don’t know about you but I’ll be enjoying this delicious sandwich all summer long!

Why you should make this focaccia sandwich recipe:

In my opinion, this vegetable sandwich is the epitome of the perfect summer meal. It doesn’t take a ton of time to make, doesn’t require you to turn on your oven and allows you to use some delicious produce that’s in season too! Another thing I love about this recipe is that you don’t have to spend a bunch of time building individual sandwiches. With this, you can easily feed a large crowd because all you have to do is throw everything on the grill, make one massive sandwich and slice it up into individual servings!

Ingredients you’ll need:

Ingredients you’ll need:

  • Eggplant: cut into rounds
  • Zucchini: cut into long strips
  • Roasted bell peppers: you can grill raw peppers as well
  • Focaccia
  • Traditional basil pesto: sun-dried tomato pesto or an olive tapenade would be delicious on this too!
  • Whole milk ricotta
  • Chopped fresh herbs: parsley, basil and rosemary are great
  • Salt and pepper

For the optional marinade:

  • Extra virgin olive oil
  • Balsamic vinegar
  • Honey
  • Lemon
  • Salt and pepper

How to make this delicious focaccia sandwich:

  • Slice whatever vegetables you’re using and add them to the marinade I’ve listed in this recipe.
  • Let the vegetables marinate for at least 30 minutes then grill or roast them up to your liking.
  • Slice a large loaf of focaccia bread in half to form a top and bottom to the sandwich.
  • Warm the focaccia on the grill and spread the pesto on one side and herby ricotta on the other half of bread.
  • Add the cooked vegetables to the bottom of the bread and flip over the top to form a sandwich.
  • Slice into individual servings and enjoy!

FAQ:

What vegetables are on this sandwich?

I went with eggplant and zucchini slices as well as some roasted bell peppers I already had on hand! You can use whatever vegetables you have laying around though. Things like broccoli, portobello mushrooms, sun-dried tomatoes, red onion and squash would all be great options to think about adding too. I’ve included a quick marinade recipe below that will level up whatever vegetables you decide to go with!

Do I have to grill the vegetables?

Nope! I really enjoy grilling in the summer but you can definitely roast your vegetables in the oven (I’d say 425 degrees F for 25 minutes) and they will be equally delicious!

Where do you find focaccia?

I am lucky enough to live close to an Eataly location that has good quality focaccia and makes my job so much easier but you can find focaccia at tons of Italian markets and probably even your local bakery. If not, places like Trader Joes, Walmart and many other well-known grocery stores have focaccia in their bakery section. If you’re feeling adventurous, you can even make your own!

Is this sandwich served best hot or cold?

Hot sandwiches tend to be my favorite so that’s what I always gravitate toward but you can serve this either way. If you are wanting a cold sandwich, I would recommend not toasting the focaccia and allowing the vegetables to cool completely before assembling rather than assembling the whole thing and sticking it in the fridge to cool down. This way you won’t end up with soggy bread!

Vegetarian Focaccia Sandwich
Print Recipe

Vegetarian Focaccia Sandwich

Whether you’re a meat-eater or not, you’ll love this vegetarian focaccia sandwich! It's loaded with layers of marinated eggplant and zucchini as well as roasted bell peppers, basil pesto and herby ricotta. I mean common, how can anyone resist that combo? I don’t know about you but I’ll be enjoying this delicious sandwich all summer long!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: Focaccia sandwich, Italian sandwich, Roasted vegetable sandwich, Vegetarian sandwich
Servings: 4 people
Calories: 309kcal

Ingredients

  • 1 small eggplant cut into rounds
  • 2 zucchinis cut into long strips
  • 2-3 roasted bell peppers
  • focaccia
  • 3/4 cup traditional pesto
  • 1 1/2 cups whole milk ricotta
  • 4 tbsp chopped fresh herbs parsley, basil and rosemary are great
  • 1 tsp salt
  • 1/2 tsp pepper

For the optional marinade:

  • 1/2 cup extra virgin olive oil
  • 4 tbsp balsamic vinegar
  • 4 tbsp honey
  • juice of half a lemon
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • In a large bowl, combine all the ingredients for the marinade.
  • Add in your sliced vegetables and toss to coat everything in the marinade. Cover and allow this to sit for at least 30 minutes.
  • In the meantime, grab another bowl and combine the ricotta with whatever chopped herbs you're using. Mix well and season with salt and pepper.
  • Once the vegetables are done marinating, head to the grill and cook the vegetables to your liking.
  • Pro tip: Brush some extra marinade on the vegetables as you're grilling to that they can reach maximum flavor!
  • Carefully slice the focaccia in half lengthwise, then throw that on the grill to heat up too.
  • Once the focaccia is off, spread one side with the pesto and the other side with herby ricotta.
  • Layer on the marinated grilled vegetables and close the sandwich.
  • Slice into equal portions and enjoy!

Nutrition

Calories: 309kcal | Carbohydrates: 48g | Protein: 14.4g | Fat: 7.5g | Saturated Fat: 31g | Cholesterol: 19mg | Sodium: 673mg | Potassium: 777mg | Fiber: 6.4g | Sugar: 9.8g | Calcium: 208mg | Iron: 1mg

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Hi there! I’m Sophie, and the girl behind Dang That’s Sweet. I’m a Chicago based college student who was born and raised in the Midwest, more specifically, in Cincinnati, Ohio (yes, I love Skyline Chili). I am a food blogger and content creator with an appetite for the simple things in life.

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