• Serves 2
  • Prep Time 5
  • Cook Time 15
  • Difficulty Easy
  • 4 slices wholemeal or rye sourdough bread
  • 1 tbsp olive oil
  • 3 tbsp fresh pesto
  • 60g bocconcini cheese, sliced
  • 10g rocket leaves
  • 200g Vegie Delights™ Vegie Roast
  • 40g roasted red capsicum, sliced
  1. Heat a non- stick fry pan over low heat. Grate the Vegie Delight™ Vegie Roast and add to the fry pan, tossing to allow the Vegie Roast to brown and crisp. Add the pesto, stirring to combine and heat through.
  2. Brush the outside of the sourdough with olive oil and then begin to assemble your toasties. Divide the pesto roast mix between 2 sandwiches. Add a layer of sliced bocconcini to each sandwich. Top with rocket and sliced roast capsicum. Top with the other slice of bread with the olive oil brushed side facing up.
  3. Heat a sandwich press, or warm a clean non- stick pan on low to medium heat. Place the sandwich, olive oil side down into the pan and press down to squash together. Allow the bread to cook for 4-5 minutes on each side or until crunchy and golden brown. By this time the cheese should also have melted.
  4. Cut in half and enjoy while warm. Serve with a green salad.
Per serve
Energy (kJ)
- Energy (Cal)
Protein (g)
Fat (g)
- Saturated Fat (g)
Carbohydrate (g)
- Sugars (g)
Sodium (mg)
Potassium (mg)
Iron (mg)
Calcium (mg)

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