Roasted Broccoli, Red Onion & Peanut Crunch Sandwich Recipe
Introduction
This roasted broccoli, red onion, and peanut crunch sandwich is a delightful combination of textures and flavors. The charred vegetables paired with a zesty peanut sauce and crunchy toppings make it a satisfying vegetarian meal perfect for lunch or a light dinner.
Ingredients
- 1 head of broccoli (around 375g), florets trimmed and the stalk roughly chopped
- 75g roasted salted peanuts
- 1 garlic clove, roughly chopped
- 1 red chilli (deseeded if you like), finely chopped
- 1 lime, juiced
- 50ml cold-pressed rapeseed oil, plus 1 tbsp
- 1 red onion, thickly sliced
- 2 tbsp garlic mayonnaise
- 2 thick slabs of focaccia or 2 ciabatta rolls
- 40g rocket or watercress
- 4 tbsp crispy onions
Instructions
- Step 1: Tip the broccoli stalks into a saucepan, just cover with boiling water and add a generous pinch of salt. Bring to the boil and simmer for 8-10 minutes until just tender. Drain, reserving the cooking liquid.
- Step 2: Transfer the broccoli stalks to a food processor along with most of the peanuts, garlic, chilli, 1 tablespoon of lime juice, and 50ml rapeseed oil. Blitz until finely chopped, adding a splash of the reserved cooking liquid if needed.
- Step 3: Add the remaining peanuts and pulse a few times to keep some texture in the sauce. Season to taste, adding more lime juice if desired. Chill if not using immediately; the sauce keeps for up to four days.
- Step 4: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the broccoli florets and red onion in a roasting tin with the remaining 1 tablespoon of oil. Season, toss well, and roast for 25-30 minutes, stirring once or twice, until the broccoli develops charred edges.
- Step 5: Spread the garlic mayonnaise over the base of the focaccia or ciabatta rolls. Layer with the roasted broccoli and onions, spoon over some of the broccoli peanut sauce, add a handful of rocket or watercress, then sprinkle with crispy onions.
- Step 6: Place the top half of the bread on the sandwich, press gently to squash together, and enjoy immediately.
Tips & Variations
- For extra heat, keep the chilli seeds or add a pinch of cayenne pepper to the peanut sauce.
- Try swapping rocket for fresh spinach or kale for a different leafy green.
- If you don’t have rapeseed oil, a mild olive oil works well too.
- Add sliced avocado or roasted red peppers for additional creaminess and flavor.
Storage
Store any leftover peanut sauce in an airtight container in the fridge for up to four days. Roasted vegetables are best eaten fresh but can be refrigerated separately for 1-2 days and gently reheated. Assemble the sandwich just before eating to keep the bread crisp and toppings fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the broccoli peanut sauce ahead of time?
Yes, the sauce can be made up to four days in advance and stored in the fridge. Give it a good stir before using.
What if I don’t have a food processor?
You can finely chop the broccoli stalks and peanuts by hand, then mix them with the other ingredients, though the texture will be coarser.
Print
Roasted Broccoli, Red Onion & Peanut Crunch Sandwich Recipe
- Total Time: 55 minutes
- Yield: 2 sandwiches 1x
- Diet: Vegetarian
Description
A vibrant and crunchy sandwich featuring roasted broccoli and red onion, combined with a zesty peanut sauce, garlic mayonnaise, fresh rocket, and crispy onions, all layered between thick slabs of focaccia or ciabatta rolls. This recipe offers a delightful mix of textures and bold flavors perfect for a satisfying vegetarian meal.
Ingredients
Broccoli Peanut Sauce
- 1 head of broccoli (around 375g), florets trimmed and the stalk roughly chopped
- 75g roasted salted peanuts
- 1 garlic clove, roughly chopped
- 1 red chilli (deseeded if you prefer), finely chopped
- 1 lime, juiced
- 50ml cold-pressed rapeseed oil
- Salt, to taste
Roasted Vegetables
- Broccoli florets from the prepared head
- 1 red onion, thickly sliced
- 1 tbsp cold-pressed rapeseed oil
- Salt and pepper, to season
Sandwich Assembly
- 2 tbsp garlic mayonnaise
- 2 thick slabs of focaccia or 2 ciabatta rolls
- 40g rocket or watercress
- 4 tbsp crispy onions
Instructions
- Prepare Broccoli Stalks: Place the chopped broccoli stalks into a saucepan and cover with boiling water, adding a generous pinch of salt. Bring the water to a boil, then reduce to a simmer and cook for 8-10 minutes until the stalks are just tender. Drain the broccoli, reserving some of the cooking liquid for later use.
- Make Peanut Sauce: Transfer the cooked broccoli stalks into a food processor. Add most of the roasted salted peanuts (reserve some for texture), chopped garlic, finely chopped red chilli, 1 tablespoon of lime juice, and 50ml of cold-pressed rapeseed oil. Blitz the mixture until finely chopped. If the sauce is too thick, add a splash of the reserved cooking liquid to loosen it. Add the remaining peanuts and pulse a few times to maintain chunky texture. Season the sauce with salt and extra lime juice to taste. Chill if not using immediately.
- Roast Broccoli Florets and Red Onion: Preheat the oven to 200°C (180°C fan)/gas mark 6. Tip the broccoli florets and red onion slices into a roasting tin. Drizzle with the remaining 1 tablespoon of rapeseed oil and season with salt and pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, stirring once or twice, until the broccoli edges are nicely charred.
- Assemble the Sandwich: Spread garlic mayonnaise over the inside base of the focaccia slabs or ciabatta rolls. Layer on the roasted broccoli and red onion mixture, then spoon over the broccoli peanut sauce generously. Add a handful of fresh rocket or watercress, and sprinkle with crispy onions. Place the top half of the bread on the sandwich, press lightly to combine all layers, and serve immediately.
Notes
- You can adjust the heat level by adding more or less red chilli based on your preference.
- The peanut sauce keeps well in the refrigerator for up to four days, making it ideal for meal prep.
- For a gluten-free version, use gluten-free bread or rolls.
- If you prefer a nut-free alternative, consider substituting peanuts with toasted sunflower seeds, although this will alter the flavor profile.
- This sandwich is best served fresh to enjoy the contrast between the warm roasted vegetables and the crunchy toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sandwiches
- Method: Roasting
- Cuisine: British
Keywords: roasted broccoli sandwich, peanut sauce sandwich, vegetarian sandwich, garlic mayonnaise sandwich, roasted vegetables sandwich
