Stacked Roasted Vegetable Sandwich

by | Read time: 1 minute

Mushrooms, bell pepper and asparagus are roasted with grapeseed oil, pink salt and pepper and piled on slices of bread in this sandwich recipe. Balsamic glaze adds a tangy flavor and sliced avocado, packed with healthy fats, stands in mayonnaise. Wholesome and delicious, you won’t want to stop after just one sandwich—luckily, this recipe makes four. Enjoy!

Sandwich with Roasted Vegetables on White Plate |

Serves 4


8 slices bread, toasted, if desired
1 bunch asparagus
8 oz. sliced white mushrooms
2 red bell peppers, sliced
Pink salt
Ground black pepper
Grapeseed oil
16 oz. roasted turkey, optional
1 avocado, sliced
4 tsp. olive oil, for drizzle
4 tsp. balsamic glaze, for drizzle


  1. Preheat oven to 425 degrees F. Line 2 half sheet pans with parchment paper.
  2. Spread veggies in a single layer on baking pans. Sprinkle with salt and pepper and spray with grapeseed oil.
  3. Roast for 20 minutes. Remove from oven to cool for 5-10 minutes before assembling sandwich.
  4. To assemble, place avocado on one slice of bread and layer on mushrooms, bell pepper and turkey (4 oz. per sandwich). Drizzle another slice of bread with olive oil and balsamic glaze (1 tsp. each per sandwich).
  5. Serve with asparagus on the side.

Note: Feel free to use any protein in place of the turkey, or just leave it off entirely for a vegetarian option!