Roasted Vegetable Sandwiches
By Jessica RudolphPublished on March 3, 2025
Time
50 minutes
Yield
Serves 4
Ingredients
10 ounces carrots, peeled and cut into 3-inch sticks1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges1 small red onion, cut through root end into ½-inch-thick wedges5 tablespoons extra-virgin olive oil, divided¾ teaspoon plus pinch table salt, divided¾ teaspoon plus pinch pepper, divided8 ounces (1 cup) whole-milk ricotta cheese 1 tablespoon jarred crushed Calabrian chiles 1 teaspoon grated lemon zest plus 2 teaspoons juice2 cups (2 ounces) baby arugula 4 ciabatta sandwich rolls, split
Before You Begin
We developed this recipe using BelGioioso Ricotta Con Latte Whole Milk Ricotta Cheese.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss carrots, fennel, onion, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Roast vegetables until well browned and tender, 25 to 30 minutes; transfer to plate and set aside.
- Stir ricotta, Calabrian chiles, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl. Toss arugula, lemon juice, and remaining pinch salt and pinch pepper together in second bowl.
- Arrange rolls cut side up on now-empty sheet and brush cut sides with remaining 3 tablespoons oil. Bake rolls until golden brown, 2 to 5 minutes. Spread ricotta mixture on cut sides of rolls. Distribute vegetable mixture and arugula evenly among roll bottoms, then cap with roll tops. Serve.
Time
50 minutesYield
Serves 4Ingredients
10 ounces carrots, peeled and cut into 3-inch sticks
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges
1 small red onion, cut through root end into ½-inch-thick wedges
5 tablespoons extra-virgin olive oil, divided
¾ teaspoon plus pinch table salt, divided
¾ teaspoon plus pinch pepper, divided
8 ounces (1 cup) whole-milk ricotta cheese
1 tablespoon jarred crushed Calabrian chiles
1 teaspoon grated lemon zest plus 2 teaspoons juice
2 cups (2 ounces) baby arugula
4 ciabatta sandwich rolls, split
Ingredients
10 ounces carrots, peeled and cut into 3-inch sticks
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges
1 small red onion, cut through root end into ½-inch-thick wedges
5 tablespoons extra-virgin olive oil, divided
¾ teaspoon plus pinch table salt, divided
¾ teaspoon plus pinch pepper, divided
8 ounces (1 cup) whole-milk ricotta cheese
1 tablespoon jarred crushed Calabrian chiles
1 teaspoon grated lemon zest plus 2 teaspoons juice
2 cups (2 ounces) baby arugula
4 ciabatta sandwich rolls, split
Ingredients
10 ounces carrots, peeled and cut into 3-inch sticks
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges
1 small red onion, cut through root end into ½-inch-thick wedges
5 tablespoons extra-virgin olive oil, divided
¾ teaspoon plus pinch table salt, divided
¾ teaspoon plus pinch pepper, divided
8 ounces (1 cup) whole-milk ricotta cheese
1 tablespoon jarred crushed Calabrian chiles
1 teaspoon grated lemon zest plus 2 teaspoons juice
2 cups (2 ounces) baby arugula
4 ciabatta sandwich rolls, split
Why This Recipe Works
Hearty vegetables, roasted until creamy-tender with savory browning, provided the “meat” of these satisfying vegetarian sandwiches. Jarred Calabrian chiles added a piquant heat to creamy ricotta, which we spread thickly on toasted ciabatta to hold the sandwiches together. Peppery arugula and bright lemon helped cut through the richness.
Before You Begin
We developed this recipe using BelGioioso Ricotta Con Latte Whole Milk Ricotta Cheese.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss carrots, fennel, onion, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Roast vegetables until well browned and tender, 25 to 30 minutes; transfer to plate and set aside.
- Stir ricotta, Calabrian chiles, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper together in bowl. Toss arugula, lemon juice, and remaining pinch salt and pinch pepper together in second bowl.
- Arrange rolls cut side up on now-empty sheet and brush cut sides with remaining 3 tablespoons oil. Bake rolls until golden brown, 2 to 5 minutes. Spread ricotta mixture on cut sides of rolls. Distribute vegetable mixture and arugula evenly among roll bottoms, then cap with roll tops. Serve.
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