This focaccia sandwich is loaded with roasted veggies and a delicious rocket pesto!
Focaccia is one of the most indulgent breads — soft, pillowy and perfect for sandwiches. Instead of tearing it up for dipping, here it becomes the base for a warm, flavour-packed sandwich stuffed with roasted vegetables, a peppery rocket (arugula) pesto and crumbled feta. Simple to make and great for feeding a few people, this version keeps the textures balanced and the flavours bright.
Rocket/Arugula Pesto
Rocket adds a fresh, peppery note to sandwiches, but when served warm it wilts quickly. Turning rocket into a pesto preserves its flavour and gives the sandwich a vibrant, oily coating that lifts the vegetables. This pesto is simple and stores well for future use.
Rocket Pesto Ingredients
- Rocket (Arugula)
- Parmesan – freshly grated for best texture and flavour
- Walnuts – toasted if you like a deeper nutty flavour
- Extra Virgin Olive Oil – for a richer, classic pesto taste
- Garlic – a small clove is enough
- Salt & Black Pepper – to taste
Make-ahead tip
The pesto can be prepared ahead of time. Store leftovers in an airtight container in the fridge, topped with a thin layer of olive oil to reduce oxidation. It will keep for around a week.
Roasted Vegetables
You can use any vegetables you enjoy. This recipe uses mushrooms, aubergine (eggplant), courgette (zucchini), onion and pepper, but feel free to swap or add others. A few pointers:
- Timings: Root vegetables like carrots or sweet potatoes need longer roasting than delicate veg such as broccoli. If mixing items with different cook times, use separate trays.
- Space: Spread vegetables out on the trays so they roast instead of steam. Light charring adds flavour and texture.
- Seasoning: Toss the veg with garlic, salt and pepper before roasting, then finish with fresh parsley for brightness.
In this version, mushrooms and courgette are roasted separately because they release more moisture.
Focaccia Sandwich
Choosing focaccia
Use a bakery focaccia if you can — supermarket packets are often thinner. A 14oz/400g loaf works well and can make three generous sandwiches or four moderate ones. Flavours like garlic and rosemary pair perfectly with the roasted veg and pesto. Warm the focaccia briefly in the oven before assembling for a crisp exterior and soft crumb.
Crumbled Feta
Crumbled feta rounds out the sandwich with a salty, creamy contrast to the sweet roasted vegetables and peppery pesto.
Serving Focaccia Sandwiches
This recipe makes three large sandwiches; for smaller portions, divide into four or slice into minis to serve six. I prefer them warm for the contrast of crisp bread and succulent roasted veg. If you need to prepare ahead, cool all components, assemble tightly wrapped and refrigerate — serve cold or at room temperature.
How to make Roasted Vegetable Focaccia Sandwiches (Full Recipe)
Roasted Vegetable Focaccia Sandwich
Equipment
- 2 Baking trays & spatula/turner (one large, one medium)
- Food processor (for pesto)
- Sharp knife & chopping board
Ingredients
Roasted Vegetables
- 5oz / 150g Baby Portobello mushrooms (or similar)
- 2 small Red onions, peeled & quartered
- 2 Peppers, diced into large chunks
- 1 medium Eggplant/Aubergine, quartered lengthways & diced
- 1 medium Zucchini/Courgette, quartered & diced
- 3 tbsp Extra virgin olive oil, or as needed
- 3 cloves Garlic, finely diced
- 1 heaped tbsp Fresh parsley, finely diced
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black pepper, or to taste
Pesto
- 2oz / 60g Rocket/Arugula
- 1/2 cup / 60g Walnuts
- 1/2 cup / 40g Freshly grated Parmesan
- 1/2 cup / 120ml Extra virgin olive oil, or as needed
- 1 clove Garlic
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black pepper, or to taste
Sandwich
- 14oz / 400g loaf of Focaccia (see notes)
- 1/4 cup / 35g Feta, crumbled (or to preference)
Instructions
- Prep veg: Preheat oven to 220°C / 425°F. On a large baking tray combine the eggplant, onion and peppers with 2 tbsp oil, 2 finely diced cloves of garlic, salt and pepper. On a smaller tray combine zucchini and mushrooms with 1 tbsp oil, 1 finely diced clove of garlic, salt and pepper.
- Roast veg: Roast both trays for 25–35 minutes, until lightly charred and softened. Flip once halfway through. Combine the roasted veg on one tray and toss with fresh parsley.
- Pesto: While the veg roasts, add rocket, walnuts, Parmesan, garlic, salt and pepper to a food processor. Start the motor and slowly stream in the olive oil until you reach the desired texture. Scrape down the sides as needed.
- Sandwich: Slice the focaccia horizontally. Spread the bottom half with pesto (you don’t need to use it all), top with the roasted vegetables and sprinkle over crumbled feta. Place the top slice on, then cut into 3 large or 4 smaller sandwiches. Serve warm.
Notes
a) Focaccia – Buy from a bakery or the supermarket bakery section. A 14oz/400g loaf makes 3 large or 4 modest sandwiches. Warm it briefly (180°C / 350°F for a few minutes) before assembling if you prefer it crisp and warm.
b) Roasted veg – Swap vegetables as you like, but be mindful of different roasting times. Use separate trays for vegetables that release more moisture so everything roasts evenly.
c) Pesto – You’ll likely have leftover pesto. Store in an airtight container in the fridge with a drizzle of olive oil on top; this helps prevent oxidation. Re-cover with oil each time you store it.
d) Calories – The nutrition estimate is based on dividing the entire sandwich (including all pesto) by three and is a rough guide.
Nutrition:
For more sandwiches check out similar recipes on the site.
- Antipasto Sandwich
- Bruschetta Grilled Cheese
- Ultimate Ciabatta Sandwich
- Portobello Mushroom Sandwich
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