Veggie Sandwich (vegan) Recipe

Activate yeast and mix dough

In a small bowl, combine warm water, sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl or stand mixer, combine flour and fine sea salt. Add yeast mixture and 2 tablespoons olive oil. Mix/knead until a smooth, slightly sticky dough forms, about 6–8 minutes by mixer or 8–10 minutes by hand.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Shape and second rise

Oil a 9x13-inch baking pan with 1 tablespoon olive oil. Press dough into pan to an even thickness. Cover and let rest 20–30 minutes. Preheat oven to 425°F (220°C).

Dimple and bake

Use your fingertips to press deep dimples in the dough. Drizzle remaining 1 tablespoon olive oil on top, sprinkle chopped rosemary and coarse salt. Bake 18–22 minutes until golden brown. Remove, let cool slightly, then slice horizontally to create sandwich pieces.

Roast red pepper

Preheat broiler or oven to high. Place whole red bell pepper on a sheet pan and broil/roast, turning occasionally, until skin is charred and blistered all over (8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid. Let steam 10 minutes, then peel skins, remove seeds, and slice into strips. Toss with 1/2 tsp olive oil and set aside.

Roast sweet potato

Preheat oven to 425°F (if not already). Peel sweet potato and cut into 1/4-inch rounds or half-moons. Toss with 1 tablespoon olive oil, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet and roast 18–22 minutes, flipping once, until tender and lightly browned. Keep warm.

Prepare portobello

Wipe mushroom caps clean, remove stems and slice into 1/4-inch strips. Toss with 1/2 tablespoon olive oil, 1/4 tsp salt, black pepper and a drizzle of balsamic vinegar. In a large nonstick skillet over medium-high heat, sear portobello slices 3–4 minutes per side until browned and tender. Remove and keep warm.

Caramelize onion

Thinly slice the onion. In the same skillet over medium-low heat, add 1/2 tablespoon olive oil. Add sliced onion and a pinch of salt. Cook slowly, stirring occasionally, 20–30 minutes until deep golden and sweet. If onions begin to stick, add a teaspoon of water and scrape up fond. Once caramelized, set aside (reserve 1 cup for assembly).

Wilt spinach

In the skillet over medium heat, add a light drizzle of olive oil if needed. Add spinach and cook just until wilted, about 1–2 minutes. Season with a pinch of salt and set aside to cool slightly.

Blend hummus

In a food processor or blender, combine rinsed chickpeas, tahini, lemon juice, minced garlic, 1 tablespoon olive oil, ground cumin and 1/2 tsp salt. Process, adding cold water 1 tablespoon at a time until smooth and spreadable (about 1–2 tablespoons). Taste and adjust seasoning with more salt or lemon if desired. Transfer to a bowl.

Prepare and cook fries

Preheat oven to 425°F (if roasting). Wash and cut potatoes into 1/4–1/2-inch fries; pat dry. Toss with 2 tablespoons oil, paprika, 3/4 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a sheet pan and roast 25–30 minutes, turning halfway, until crisp and golden. Alternatively, deep-fry in 350°F oil until golden, then drain and season immediately.

Assemble

Spread a generous layer (about 2–3 tablespoons) of hummus on the cut sides of the focaccia. On the bottom half layer caramelized onions (about 1/2 cup), roasted sweet potato slices (about 1 cup), grilled portobello slices (about 1 cup), roasted red pepper strips, and a handful of wilted spinach. Season lightly with salt and freshly ground black pepper. Drizzle a tiny bit of olive oil if desired.

Finish and serve

Place top half of focaccia on sandwich, press gently, and cut into portions. Serve immediately with fries on the side. If preparing ahead, keep components separately and assemble just before serving to avoid sogginess.