Prepare sandwich

  1. Prepare sandwich

    • Set the oven to 425. In a sheet pan, mix beet and carrots with the oil. Roast the vegetables for 20 minutes.
    • Remove from oven. Add yellow bell pepper, red bell pepper, and prepared vegetable stock to the pan and stir. Pour the broth over the vegetables and stir. Roast for an additional 20 minutes or until the vegetables are tender.
    • Spread mayonnaise on each slice of bread. Take one slice of the bread and layer the roasted veggies and all other remaining veggies. Assemble the sandwich by placing the other piece of bread on top, mayonnaise side down, and gently press the sandwich together. Serve immediately.
    • Get creative with the vegetables on this sandwich. Try adding sprouts, cucumbers, or radishes for a great crunch to compliment the roasted vegetables.
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