Roasted Beet Focaccia Sandwich

• ½ cup Lemon Caper Aioli
• 1 large freshly baked focaccia, (cut into 4 sandwich portions and split horizontally)
• 6 oz swiss cheese (sliced)
• 1 cup sprouts
• ½ cup red onion (thinly sliced)

Roasted Beets

• 3 medium beets
• 1 tablespoon avocado oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper (coarse, freshly ground)

Grilled Zucchini

• 2 zucchini (sliced lengthwise into ¼-inch planks)
• 1 tablespoon avocado oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper (coarse, freshly ground)

Instructions

1. Roast the Beets: Preheat the oven to 400°F. Rub the beets with avocado oil and season with kosher salt and black pepper. Wrap the beets in foil and roast for 45–60 minutes, or until tender when pierced with a knife.3 medium beets, 1 tbsp avocado oil, ½ tsp kosher salt, ¼ tsp black pepper
2. Peel and Slice the Beets: Let the beets cool slightly, then rub off the skins with a paper towel. Slice into ¼-inch rounds or half-moons.roasted beets
3. Grill the Zucchini: Brush the zucchini with avocado oil and season with kosher salt and black pepper. Grill or sear in a hot pan for 2–3 minutes per side, until tender and lightly charred.2 zucchini, 1 tbsp avocado oil, ½ tsp kosher salt, ¼ tsp black pepper
4. Toast the Focaccia: Place the split focaccia pieces cut-side up on a baking sheet. Add Swiss cheese to the top halves and warm in a 375°F oven for 5–7 minutes, until the bread is warm and the cheese is melted.1 large focaccia, 6 oz swiss cheese
5. Build the Sandwiches: Spread Lemon Caper Aioli on the bottom halves of the focaccia. Layer with roasted beets, grilled zucchini, sprouts, and thinly sliced red onion. Close the sandwiches with the melted Swiss focaccia tops.½ cup Lemon Caper Aioli, roasted beets, grilled zucchini, 1 cup sprouts, ½ cup red onion
6. Serve: Slice if needed and serve immediately.