Description
Incredibly delicious sheet pan open face tomato and basil cheesy sandwiches with roasted mini potatoes.
Ingredients
- 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
Instructions
- Preheat oven to 425 F. Line a large rimmed sheet pan/baking sheet with parchment paper.
- Add potatoes to pan. Drizzle with oil, paprika and salt and pepper and toss gently to coat. Bake 30 minutes, stirring half way through.
- Meanwhile, in a small mixing bowl, combine the vegan cheese shreds and dried basil until combined.
- 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.
- 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.
- Serve with a drizzle of basil sauce OR balsamic vinegar (both are great). Enjoy!
- Prep Time: 5 mins
- Cook Time: 50 mins