This scrumptious Roasted Tomato Sandwich is full of healthy veggies and spectacular flavor! Tomatoes roasted to perfection, creamy avocado, crunchy red onions, and robust basil all come together within a buttery toasted bun. These easy vegan sandwiches are loved by all!
This sandwich truly hits the spot, especially if you’re looking for a spin-off of the classic tomato sandwich.
Baking the tomatoes in the oven helps bring out their sweet yet savory dynamic, which pairs perfectly with red onion and fresh basil leaves.
I love how these vegan toasted tomato sandwiches are a combination of crisp, fresh veggies with warm tomatoes and bread.
The best part is that they are quick and easy to make!
You can up the protein in these sandwiches by adding these Chickpea Patties.
While the tomatoes are in the oven, filling your home with a lovely Mediterranean aromatic scent, you can prepare the other ingredients. Then, build the sandwiches in a snap as soon as the tomatoes come out of the oven.
I don't think they need any sauce or a spread because of the juicy tomatoes, avocado, and buttery rolls, but you can certainly add your favorite to them.
Spicy Tahini Sauce or Vegan Sriracha Mayo would be really tasty on these oven baked tomato sandwiches as well!
How to Roast Tomatoes
To roast the tomatoes, simply slice them and place them in groups of 3-5 on a greased baking sheet. Add a bit more olive oil to the top of the tomatoes along with salt and pepper. Pop them in a 400°F heated oven for a quick 15-20 minutes, and that’s it!
Reasons To Love This Recipe
- It is so easy to make.
- They are simply delicious!
- This is a great way to chow down on healthy veggies.
- Easily change the bread up to make them gluten-free.
- Fifteen minutes in the oven is all it takes to roast the tomatoes.
- The red onions and fresh basil give the sandwich a nice crunch.
- The vegan butter and avocado provide a creamy dressing-like flavor.
Ingredient Notes and Substitutions
- Tomatoes - Any type of tomato works for this recipe. I usually get what’s in season or on sale at the grocery store. I find that vine-ripened tomatoes or Roma work well here.
- Onions - Red onions are really tasty in this sandwich. You can certainly substitute it for another type if you’re not a red onion fan. White, yellow, or even shallots can be used.
- Avocados - You want your avocados to be ripe. When squeezed, they should be mostly firm with a slight give-in.
- Basil - Use fresh basil leaves. If you don’t have this available, you can use a shake or two of dried basil, although, this will alter the flavor and texture. Feel free to add in other favorite herbs such as parsley or dill.
- Bread - Any type of bread or rolls works. Small slider buns, hamburger rolls, or plain-old sandwich bread would be great.
- Butter and Oil - Olive oil is used for roasting the tomatoes while vegan butter is used for toasting the buns.
- Seasoning - A little bit of salt and pepper is all you need!
How To Make A Roasted Tomato Sandwich
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven to 400°F.
Spread olive oil on a medium-sized baking sheet. Slice the tomatoes and place them in groups of 3-5 on the pan.
Drizzle more olive oil over them and season them with salt and pepper. Bake them in the oven for 15-20 minutes.
While the tomatoes are baking, melt some butter in a pan. Add the tops and bottoms of the buns (face down).
Let them toast for 1-2 minutes and then promptly remove them before they burn. Repeat these steps until the insides of all the buns are toasted.
Slice the avocados and red onions. De-stem the basil.
Build each roasted tomato sandwich by adding the roasted tomatoes, red onions, avocado slices, and basil leaves to the buns.
Enjoy these basil tomato sandwiches for a light and refreshing lunch or squeeze in some Chickpea Patties for a heartier meal!
- Buns and tomatoes of your choice can be used.
- Use a flat, wide spatula to gently move the roasted tomatoes from the pan to the sandwiches. Keep them together in groups of three.
- No need to spend extra time spreading butter on delicate buns. Simply drop the butter in the pan and then add the buns as soon as the butter has melted. Press down a bit to help the buns absorb the butter.
These sandwiches are best eaten fresh. However, if you want to make them ahead of time or store leftovers, assemble everything except the avocados. Wrap them in an air-tight container and refrigerate them for up to 2 days. Then, simply add the avocado slices just before you are ready to eat them. The tomatoes and buns will not be warm, but the sandwiches will still be very tasty.
Make It A Meal!
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- 4-6 tomatoes sliced
- 1 tablespoon olive oil
- salt & pepper to taste
- 8 buns, rolls, bread slices, etc.
- 2 tablespoons vegan butter
- 1 small red onion sliced
- 2 avocados sliced
- ½ cup fresh basil leaves
- Preheat the oven to 400°F.
- Spread olive oil on a medium-sized baking sheet. Slice the tomatoes and place them in groups of 3-5 on the pan. Drizzle more olive oil over them and then season them with salt and pepper. Roast them in the oven for 15-20 minutes.
- Meanwhile, heat a frying pan to medium heat. Place 1 tablespoon of butter in the pan. Add the tops and bottoms of the buns, face-down once the butter has melted. Let them toast for 1-2 minutes and then promptly remove them before they burn. Repeat these steps until the insides of all the buns are toasted.
- Slice the avocados and red onions. Remove the basil leaves from the stems.
- Assemble the sandwiches by adding the roasted tomatoes, red onion, avocado, and 3-4 basil leaves to the bread.
The nutrition information is estimated and can vary depending on brands and measurements used.
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