Delicious roasted vegetable pressed sandwich recipe, with goat cheese, balsamic and arugula. A great lunch or picnic sandwich.

pressed roasted vegetable sandwiches on paper

Back in the summer, I posted a Picnic Perfect Pressed Sandwich. It’s perfect for summer lunches. But it’s Winter now, and a different type of pressed sandwich is in order. Here’s my favourite – roasted vegetables, with a balsamic drizzle, goat cheese and arugula, pressed on a ciabatta bun and lightly toasted in a panini press or sandwich grill.

Cook’s Notes

I like to make these in the morning. I’ll assemble and set to press in the fridge. Later in the day, I’ll trim and toast, re-wrap and store in the fridge for weekday lunches, or enjoy for dinner, with a bowl of soup.

I don’t have a panini press. I just use my george-forman-ish grill thing and give it a little squeeze – just enough to warm the sandwich, melt the cheese and lightly toast the outside. If you don’t have either, just a few seconds in the microwave will warm up the filling and cheese.

pressed roasted vegetable sandwiches on paper

pressed roasted vegetable sandwiches on paper

Get the Recipe: Pressed Roasted Vegetable Sandwich

Be sure to get your vegetables as dry as possible before placing on sandwich, to prevent a soggy sandwich and filling "slippage". This is a great sandwich to enjoy for dinner, with a bowl of soup, or make ahead from a great weekend lunchbox sandwich. You can warm in a panini or grill press, or in the microwave.
5 stars from 3 ratings
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 3 servings


  • 1 ciabatta demi baguette or 3 ciabatta buns
  • 1 small log of goat cheese, 113g
  • 2 sweet bell peppers, 1 red, 1 orange or yellow
  • 2 zucchini, sliced into rounds (fairly thin, but not paper thin or they will burn)
  • 1/2 a red onion, cut into slices
  • Balsamic vinegar
  • Arugula
  • Butter


  • Roast your peppers: pre-heat the broiler on your oven. Slice the sides off the peppers and place, skin side up, on a baking sheet. Place under the broiler until the skin is bubbly and quite browned (10-15 minutes). Remove from the oven and place the peppers into a plastic or paper bag, seal and place in the fridge for 20-30 minutes. Leave the broiler on.
  • Meanwhile, slice your onions and zucchini. On a baking sheet, arrange the zucchini slices in a single layer and sprinkle the onion pieces over top. Sprinkle with a bit of salt and freshly ground pepper. Place under the broiler until the zucchini has dried and shriveled, but not browned too much (about 8-12 minutes). Remove from the oven and leave on the baking sheet to cool a bit. (Hopefully, the zucchini are fairly dry. If not remove to a paper towel to cool.
  • While the zucchini is cooling, take the peppers from the fridge and using the sharp edge of a knife, peel off the charred skin and discard. Place the peppers onto a paper towel, do dry the surface off a bit.
  • Prepare your sandwiches: If using a ciabata baguette, cut it into 2 or 3 pieces, then cut your ciabatta loaf pieces or buns in half from the side and butter both sides. On the bottom half, place a generous layer of arugula. Top with a single layer of roasted pepper, then a layer of the zucchini slices and a few onion pieces. Drizzle with some balsamic vinegar. Top with crumbled goat cheese, then place the top of the bun on top. Wrap tightly with plastic wrap (wrap a couple of times to prevent bread from drying out). Place on the shelf in your refrigerator and place a flat plate or other flat object on top. Top the plate with something heavy (cans of tomatoes work well). Allow to press in the fridge for 4-6 hours or overnight.
  • Once pressed, remove from fridge, unwrap and trim edges, if desired (not necessary, just look a little prettier). If you like, pop into a panini press or grill press to warm and toast lightly, or microwave for 30 seconds or so to warm.
Cuisine: American, Canadian
Course: Lunch, Main Course
Author: Jennifer
Calories: 280kcal, Carbohydrates: 52g, Protein: 9g, Fat: 3g, Sodium: 526mg, Potassium: 626mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2745IU, Vitamin C: 126.1mg, Calcium: 96mg, Iron: 3.3mg
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