Loaded Veggie Sandwich

This loaded veggie sandwich is a craveable, nutrient-dense stack made with local, seasonal veggies that's filled with flavor. Think roasted courgettes, mushroom, arugula, spicy and creamy green tahini, and Saturday Sauce— layered on Knead Love Bakery GF sourdough focaccia. Plant-based, packed with benefits, and built to nourish.

Serves 2

INGREDIENTS

• 1 large square focaccia (or two small squares)
• 1 large portobello mushroom, sliced approx. ~½-in. thick 
• 1 small or medium eggplant, sliced lengthwise 
• 1 zucchini,  sliced lengthwise  
• 1 squash, sliced lengthwise  
• Kosher salt 
• Olive Oil
• ~½ cup Saturday Sauce Harissa Stewed Chickpeas, pureed

Spicy Green Tahini 

• 1 cup fresh cilantro, packed
• 3-4 jalapeños, seeds removed
• 1-2 cloves garlic 
• Juice of 1 lemon, divided 
• 1 tsp. Kosher salt 
• 2 tbsp. extra virgin olive oil 
• ½ cup tahini

DIRECTIONS

1. Preheat your oven to broil (highest setting). Drizzle olive oil on two sheet pans. Arrange the mushroom and eggplant on one, and zucchini and squash on the other. Drizzle with more olive oil and sprinkle with salt. Broil for 5–8 minutes per side until tender and slightly charred. (Note: eggplant and mushrooms may need a bit longer.)
2. Puree your Harissa Stewed Chickpeas a processor until smooth. (Or use just Saturday Sauce for a simpler version.)
3. Prepare your spicy green tahini by combining all ingredients in a processor and blend until smooth. Taste and adjust salt or lemon juice as needed.
4. Assemble your sandwich:
   1. Slice the focaccia in half lengthwise and toast.
   2. Spread the chickpea-Saturday Sauce mix on one side and the green tahini on the other.
   3. Layer arugula over the chickpea spread.
   4. Stack roasted vegetables over the green tahini, alternating direction for texture and structure.
   5. Press the sandwich together and slice in half to serve.