Nothing screams fall more than roasted vegetables, and this is the perfect roasted vegetable sandwich, made incredibly easier with the help of ZWILLIING Four Star knives.
1. Preheat your oven to 425F. Place the thinly sliced veg on a parchment lined baking sheet and drizzle with 2 tbsp of olive oil and a big pinch of salt. Bake for 20-30 minutes.
2. In a small bowl, combine mayo, pesto, and lemon juice. Set aside.
3. Build your sandwich with the pesto mayo on the top and bottom of the bun, then the roasted sweet potato, onion and pepper, then the deli meat and cheese and finally a handful of arugula. Dig in!
