Vegetable and Brie Vegetarian Sandwich Recipe

To test out just how amazing this sandwich is, serve it to someone who isn’t vegetarian and he or she just might want to turn vegetarian!

Pesto sauce can be stored in the fridge in a sealed container, for up to 3-4 days.

Ingredients

To make the pesto sauce
• 1 cup packed fresh basil leaves
• 2 tbsp grated Parmesan cheese
• 1 tbsp toasted pine nuts
• 1 oz light cream cheese
• 1 tsp garlic, minced
• 3 tbsp vegetable stock
• 2 tbsp olive oil

To make the filling
• Half large red onion
• 1 red bell pepper, seeded, membranes removed and cut into 8 wedges
• 1 large Portobello mushroom, sliced thickly
• 1 zucchini, sliced in 3 lengthwise
• Cooking spray
• 2 tbsp pesto sauce
• 2 tbsp light sour cream
• 1 tbsp olive oil
• 2 tsp balsamic vinegar
• ½ tsp garlic, minced

For the sandwich
• 4 large sourdough rolls, sliced lengthwise
• 2 oz Brie cheese, sliced thinly

1. Preheat oven to 450ºF. Puree basil, Parmesan, pine nuts, cream cheese and garlic into a food processor. While the machine running, pour vegetable stock and olive oil through the feed tube and process mixture until smooth.
2. Cut union half in half once more. Line a baking sheet with foil and place on onion, red bell pepper, mushroom slices and zucchini. Lightly spray vegetables with cooking spray and place baking sheet into the oven. Allow vegetables to roast for 30 to 35 minutes, turning once.
3. While vegetables are roasting mix together pesto sauce and sour cream. Place rolls onto individual plates, insides facing up. Spread pesto sauce over buns.
4. Once time is up and vegetables are tender, remove sheet from the oven and chop into small pieces. Transfer into a mixing bowl and combine oil, vinegar and garlic with the vegetables.
5. Arrange vegetable mixture onto pesto coated rolls and top with Brie. Serve immediately.

Serves 4-8