Entrees, Vegan Food

Sheet Pan Open Face Tomato Basil Sandwiches & Roasted Potatoes


These Sheet Pan Open Face Tomato Basil Sandwiches & Roasted Potatoes are truly the best weeknight dinner for any night of the week! To make this tasty dinner, we roast mini potatoes and then add our open-face cheesy tomato basil sandwiches. It’s all done on one pan so the clean up is minimal! The open face sandwiches are baked with a basil-cheese mixture, topped with tomato slices and then drizzled with a garlic-basil sauce.

It’s the coziest weeknight sheet pan dinner I have made in a long time. And bonus, the whole family will love it! Kids will love the finger-food aspect but adults will love the flavours, its a win-win! So definitely try out these open face tomato basil sandwiches and roasted potatoes.

This time of year, with all the extra cooking and baking happening, I am always looking for super easy, quick meal recipes to keep me going on these long days in the kitchen and home office! No-fuss recipes that Greg and I can make quickly and then enjoy while catching up on the last few episodes of Gossip Girl (its leaving Canadian Netflix at the end of the month!) and a few Christmas movies here and there.

So… sheet pan dinners it is!

You really  need these Sheet Pan Open Face Tomato Basil Sandwiches & Roasted Potatoes… trust me.

Until like… 2 years ago I didn’t really know about sheet pan meals. I thought sheet pans were just for cookies! Haha! I mean I always enjoyed quick and easy recipes… but I didn’t know what I was missing with the sheet pan stuff. Its amazing!

The details…

You start by throwing the quartered mini potatoes on your parchment-lined sheet pan and drizzling with some spices and oil! Easy! Then just bake them until they’re almost done.

Next, toss the vegan cheese with some basil to amp up the basil flavour. Trust me, its amazing. Then butter your bread (use more slices if you are serving extra people/your family), add the vegan cheese and tomatoes and throw those on the sheet pan as well.

The potatoes and sandwiches will be perfectly done at the same time, and while you wait you can whip up the optional basil sauce to drizzle overtop. Its delicious, but so is a drizzle of balsamic vinegar, so if you’re low on time you can opt for the latter!

Looking for other family or weeknight dinners?

Try these…

Buffalo Chick’n Quesadilla Pockets

Sheet Pan Tofu & Broccolini

Pumpkin Lentil Spaghetti

Last but not least before we get into the good stuff, if you make these Open Face Tomato Basil Sandwiches & Roasted Potatoes, be sure to leave a comment and/or give this recipe a star rating! I love to hear when you all are enjoying the recipes! Its my fav! And if you have time to snap a pic, don’t forget to tag me on Instagram!

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Sheet Pan Open Face Tomato Basil Sandwiches & Roasted Potatoes

  • Author: Liv B
  • Total Time: 55 minutes
  • Yield: serves 2


Incredibly delicious sheet pan open face tomato and basil cheesy sandwiches with roasted mini potatoes.


  • 3 cups mini potatoes, quartered
  • 2 tbsp oil
  • 1 tsp paprika
  • salt & pepper to taste
  • 2 slices of bread, buttered with vegan butter or margarine
  • 1 cup vegan cheese shreds (I love Daiya, Sheese and VioLife)
  • 1 tsp dried basil
  • tomato slices or a few cherry tomatoes, sliced

Optional Basil Oil Drizzle Sauce:

  • 1 cup packed fresh basil leaves
  • 1/4 cup neutral oil like avocado
  • 1 clove garlic
  • 1 tsp lemon juice
  • pinch of salt


  1. Preheat oven to 425 F. Line a large rimmed sheet pan/baking sheet with parchment paper.
  2. Add potatoes to pan. Drizzle with oil, paprika and salt and pepper and toss gently to coat. Bake 30 minutes, stirring half way through.
  3. Meanwhile, in a small mixing bowl, combine the vegan cheese shreds and dried basil until combined.
  4. If making the basil sauce, in a small food processor or blender (a small blender or one with the cup attachment is best, as it doesn’t make tons of sauce) add all the basil oil sauce ingredients. Blend until smooth. Set aside.
  5. Remove sheet pan from oven. Add slices of bread. Divide the cheese ands tomato slices on top of each slice. Bake another 10 minutes, or until potatoes are fork-tender, and cheese is melted.
  6. Serve with a drizzle of basil sauce OR balsamic vinegar (both are great). Enjoy!
  • Prep Time: 5 mins
  • Cook Time: 50 mins

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