You can eat it as is, or pair it with soup or salad.
Produced by Chantal Braganza and Stephanie Han Kim. Photography by Christy Vuong. Food styling by Haley Polinsky. Prop styling by Kaylen Spears.
Making vegetarian sandwiches is very easy, and the best ones are often made with things you have at home. Leftover eggplant? Dill, labneh, and pickled red onions are perfect on baguettes. Grilled vegetables? Add cheese and pesto. This sandwich is delicious not only with soup or salad, but also on its own.
Roasted vegetable sandwich with pesto and mozzarella
Roasted tomato and burrata tartine
A trip to Rome made me fall in love with burrata. The burrata is especially great, tossed simply with good olive oil and a little salt and pepper. I like to add roasted vine-ripened tomatoes and serve on top of thick slices of sourdough. Get the Roasted Tomato and Burrata Tartine Recipe.
Kimchi, egg and avocado sandwich
Mushroom and ricotta tartine
I love a good open-faced sandwich for lunch or dinner, and this mushroom tartine is one of my favorites. It is easy to make, but the mushroom flavor is very complex and rich. Get the recipe for mushroom and ricotta tartine.
Get Chatelaine in your inbox!
Subscribe to our newsletter for the best stories, recipes, style and shopping tips, horoscopes, and special offers.
