Filled with Fall produce and honey-drizzled ricotta, these veggie sandwiches are a healthy, meatless meal perfect for packed lunches or no-fuss dinners.
I adore ricotta cheese. Huge blobs on pizza? Yes please! Mixed with almond extract and berries for a healthy dessert? So good. On sourdough bread with local honey and roasted vegetables? Devine. This sandwich is ridiculously simple, but the richness of whole milk ricotta gives these a café-worthy taste and texture that can’t be beat. If you want to up the sweetness factor, feel free to drizzle a little honey or maple syrup over the veggies before roasting, but I personally like letting the natural sweetness of the veggies shine through.
Keeping it short and simple this Friday. Bry has been gone all week for work, and while the first couple nights were fun getting caught up on all my favorite shows (anyone else watch This is Us? I’m addicted!) and taking time to do yoga at night, I’m so ready for my best bud to come home. And that includes starting to stock up the house again with what he would call “real food” – aka foods other than oats, yogurt, peanut butter, and fruit.
So here’s a toast to sharing this sandwich with the best bud in your life!
Fall Veggie and Ricotta SandwichPrint Recipe
- 1 large sweet potato, washed
- ½ lb brussels sprouts, rinsed
- 1 tablespoon olive oil
- Pinch salt and pepper
- 1 large Honey Crisp apple
- ½ cup whole milk ricotta cheese
- 2 tsp honey
- 8 slices sourdough bread
Preheat oven to 375F and line baking sheet with foil.
Cut sweet potato into 1” thick rounds then cut rounds in half and place in large mixing bowl. Cut ends off the sprouts, slice in half, and remove bitter outer leaves. Place sprout halves in bowl along with sweet potato rounds.
Toss veggies with olive oil, salt and pepper. Place sprouts cut-side down on baking sheet along with sweet potato halves. Place in oven and roast for 20 minutes, or until soft and browned.
Once veggies are roasted, slice apple.
To assemble a sandwich, place 2 tablespoons of ricotta cheese on one slice of bread and drizzle with 1/2 tsp honey. Place apple slices and roasted veggies on top of ricotta, then top with remaining slice of bread. Repeat for remaining sandwiches. Cut in half and dig in! Option to toast bread slices prior to assembly if eating right away.