Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450˚. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
- Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper.
- Lay out 4 slices of bread, cream cheese-side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half.
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Kutasha Kangale
[email protected]I'm so glad I found this recipe. These sandwiches are now a staple in my meal rotation.
lynn williams
[email protected]These sandwiches are perfect for a summer picnic. They're easy to make and they travel well.
Fjgfg Giffjj
[email protected]I made these sandwiches for a party and they were a huge hit. Everyone loved them!
ROY MTR
[email protected]These sandwiches are so easy to make and they're so delicious. I'm definitely going to be making them again and again.
James Masih
[email protected]I love that these sandwiches are healthy and filling. They're perfect for a post-workout meal.
Mdshajahan MdShajahan
[email protected]These sandwiches are so versatile. You can use any type of roasted vegetables you like. I've even used leftover grilled vegetables.
Joy Emeagi
[email protected]I've made these sandwiches several times now and they're always a hit. They're a great way to get your kids to eat their vegetables.
Adeyoju Nifemi
[email protected]These sandwiches are perfect for a quick and easy lunch or dinner. They're also great for meal prep. I make a batch on the weekend and then have them for lunch all week.
Eddie Vengeance
[email protected]I added some crumbled goat cheese to these sandwiches and they were even more delicious. Highly recommend!
Michelle Burton
[email protected]These sandwiches are so easy to make and they're packed with flavor. I love that I can use up leftover roasted vegetables in this recipe.
Rechell Delossantos
[email protected]I'm not a huge fan of roasted vegetables, but these sandwiches were amazing! The combination of flavors was perfect and the bread was perfectly toasted.
Josphine Kangeha
[email protected]I made these sandwiches for a picnic and they were perfect! They were easy to make ahead of time and they held up well in the cooler. Everyone loved them!
Miang Zeeshan
[email protected]These sandwiches were a hit with my family! The roasted vegetables were flavorful and the pesto added a nice touch of creaminess. I will definitely be making these again.