Roasted Red Pepper and Caramelized Onion Focaccia Sandwich
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Roasted Red Pepper and Caramelized Onion Focaccia Sandwich

This sweet and savory Roasted Red Pepper and Caramelized Onion Focaccia Sandwich is made with sun-dried tomato and black olive focaccia bread. The bread balances out the sweetness of the sandwich by adding a salty briny flavor.
Course Main Course
Cuisine vegan, gluten free
Keyword focaccia sandwich, vegan sandwich
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 small sandwiches
Calories 367kcal
Author Willow Moon

Ingredients

  • 2 red peppers
  • 1 onion sliced
  • 2 tablespoons olive oil + more for drizzling on red peppers
  • Splash or 2 balsamic vinegar
  • Pinch salt
  • 8 slices focaccia - I used Sun-dried Tomato and Black Olive
  • 4 tablespoons vegan mayo

Instructions

  • Preheat oven to 450°.
  • Slice red peppers in half. Place on a parchment lined baking sheet. Drizzle olive oil on peppers. Roast at 450° for 15 minutes, or until charred.
  • Let cool. Peel off most of the skin, leaving a little on for flavor.
  • Heat 2 tablespoons olive oil in a pan on medium low heat. Add sliced onions. Sprinkle salt on onions.
  • Stir the onions every few minutes or so. Cook about 35-40 minutes until they are well-browned. Add a couple of splashes of water if they start to stick. Add balsamic vinegar and cook until it's evaporated.
  • Warm focaccia in oven or microwave. Spread vegan mayo on half the slices.
  • Layer roasted red pepper and caramelized onion on top. Top with other slices of focaccia.

Nutrition

Calories: 367kcal | Carbohydrates: 49g | Protein: 2g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 566mg | Potassium: 165mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1865IU | Vitamin C: 78mg | Calcium: 10mg | Iron: 0.8mg