• Load ‘Em Up Veggie Sandwich
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Load ‘Em Up Veggie Sandwich

Recipe by: Noreen Wasti
Servings: 1

Summer days call for sandwiches, and our Chef in Residence has created the ultimate recipe for lunches on the go.

"In the perfect sandwich universe you need a little bit of everything, it’s all about the layers and textural contrast. This veggie forward recipe gets it so right with spicy Calabrian chili mayo, tons of pickled action with marinated artichokes and roasted red peppers, crunchy radishes and red onion, hearty alfalfa sprouts, and creamy goat cheese piled high on a crusty ciabatta roll with many drizzles of rich ARISE basil olive oil and zesty TRELLIS red wine vinegar — a truly perfect combo. This sandwich has it all and more, everything you need to make your Pedro Pascal sandwich moment a reality." - Noreen Wasti

For the Calabrian Chili Mayo


  • 1/2 cup mayonnaise
  • 1 Tbsp crushed Calabrian chili peppers
  • 1 garlic clove, grated
  • 1/2 tsp dried oregano
  • 2 Tbsp chopped parsley
  • Pinch of salt
  • 2 tsp Brightland TRELLIS red wine vinegar


  • 1 Add the mayonnaise, Calabrian chilis, TRELLIS red wine vinegar, garlic, oregano, parsley, and salt into a bowl. Mix well to combine.
To Assemble the Sandwich


  • 1 ciabatta roll, sliced in half lengthwise
  • Brightland ARISE basil olive oil
  • 3-4 jarred roasted red peppers
  • 1/2 of a watermelon radish, sliced thinly on a mandolin or with a knife
  • Handful alfalfa sprouts
  • 4 ounces goat cheese, sliced in thick rounds
  • 1/3 cup jarred marinated artichokes
  • 1/2 of a red onion, sliced thinly on a mandolin or with a knife
  • Brightland TRELLIS red wine vinegar
  • Pinch of salt
  • Pickled whole pepperoncini peppers, to garnish


  • 1 Drizzle the ciabatta roll generously with ARISE basil olive oil.
  • 2 Toast in a large pan over medium heat until very golden, about 3-4 minutes (alternatively toast in the oven on a sheet pan at 400F for around 5 minutes).
  • 3 Spread the Calabrian chili mayo generously onto both halves of the bread.
  • 4 Layer the roasted red peppers, watermelon radish, alfalfa sprouts, goat cheese, artichokes, and red onion on one half.
  • 5 Drizzle with TRELLIS red wine vinegar, ARISE basil olive oil, and season with a pinch of salt.
  • 6 Place the other half of the ciabatta roll on top and close into a sandwich.
  • 7 Secure with tooth picks and add the pepperoncini peppers through them to garnish. Enjoy immediately!