Roasted Vegetable and Chicken Sandwich Recipe
I love using roasted vegetables on sandwiches. Don't be afraid to experiment with different vegetables for new flavors and textures.
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3x5
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4x6
Ingredients
By Measure
6 Thin-Sliced, Boneless, Skinless Chicken Breasts2 Red Bell Peppers - Stem and Seeds Removed and Sliced Into Wide Strips
4 Portabello Mushrooms - Stem and Gills Removed
12 1/2-inch Thick Slices of Eggplant
Romaine for Garnish
Cauliflower Puree - See Recipe
Your Favorite Sandwich Bread
Salt and Pepper To Taste
Preparation
- Season the chicken with salt and pepper and saute over high heat until cooked through
- Season then roast the peppers, eggplant and mushrooms in a 400 degree oven until cooked through
- Spread a little cauliflower puree on the bread then lay down some romaine
- Layer the chicken, eggplant, peppers and mushrooms then spread a little more cauliflower puree on top
- Will make up to 6 sandwiches depending on size