Looking for a new lunch idea? This hearty veggie sandwich is piled high with flavourful veggies and thinly sliced cheese. It’s seriously filling, incredibly delicious and made in minutes. Mix up your lunch routine and make your belly happy!
So happy to be sharing this veggie sandwich with you guys!
If you’re trying to incorporate more veggie based meals in your diet, you gotta give this sammie a try!
Ever since this past fall, hubby and I have been enjoying a whole lotta vegetarian and vegan meals.
And one of our absolute favourite things is this sandwich.
I’m telling ya…..
It’s really good.
No meat? No problem! This one is jam packed with all sorts tastiness.
Freshness? Poppin’ with it!
Savoriness? Oh yeah!
This sandwich has it goin’ on.
It’s hearty and comes together in minutes. I’m thinking you may need this one for lunch today…or for dinner with a nice bowl of tomato soup? What ya think 😉 ?
Ultimate Veggie Sandwich Fillings
There is no right or wrong here. If you like more (or less) of a topping I used, simply adjust to taste. For this veggie sandwich, you’ll need –
- Your fave sandwich bread or buns (I used a chewy ciabatta from a local bakery)
- Green leaf lettuce
- Alfalfa sprouts (adds such a lovely freshness; I love these)
- Cucumber (hello crunch factor!)
- Roasted red pepper (gives a little brininess, which is yummy!)
- Red onion (adds a nice pungent bite; rinse a little under cold water if you want to remove some of that, though)
- Avocado (lends a lovely creminess)
- Gouda cheese (the smokiness adds something special here)
- Dijon mustard
How to Make This Sandwich
Full details on how to make this sandwich are in the recipe card below, but here are the basics –
- Carefully cut buns in half.
- Give those buns a little toast.
- Spread Dijon mustard and mayo on each half.
- Start building that sandwich! Top with a leaf lettuce and alfalfa sprouts.
- Add sliced tomato and cucumber.
- Next goes roasted red pepper and red onion.
- Layer on that creamy avocado
- Then, top with smoky gouda!
- Place that top bun over top and dig in!
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Amp Up That Sauce!
A combination of Dijon mustard and herb mayo was used here.
For the herb mayo, I basically used what fresh herbs I had on hand, like parsley, baby arugula, basil and green onion. Use what you’ve got!
Just blitz up some mayo with fresh herbs, a little lemon juice and a pinch of salt and pepper.
I used a mini food processor, but if you don’t have one of those simply chop your herbs finely and whisk with mayo and other ingredients. Nothing to it.
Use a mixture of herbs or just one variety.
Tip: Just make sure your herbs are spun dry of any excess moisture so they don’t water down the mayo.
And, if you rather use mayo as is, go for it!
Don’t have fresh herbs on hand, but want something besides basic mayo? Mix your mayo with a little hot sauce (like sriracha) to taste.
Basically, do what makes your belly happy 🙂
Make It A Meal!
Enjoy this sandwich with –
- Hot peppers
- Mixed green salad
- Soup (like roasted red pepper soup or celery root soup would make for a delicious sidekick)
More Helpful Tips
Roasted red peppers can be quite wet. Ensure you pat it dry of excess moisture with a paper towel before adding to your sandwich. Excess moisture can lead to a soggy sandwich and ain’t nobody got time for that 😉
Speaking of bell peppers, I used store-bought, but you could make your own! Maria from She Loves Biscotti has a great recipe for roasting bell peppers.
I like to make and enjoy this sandwich right away for optimum freshness and taste.
The avocado was sliced, but you could mash if you prefer. If you mash, you may want to use the whole avocado instead of half.
Sandwich Topping Variations
Don’t want to use mayo? Try homemade hummus as a spread instead.
Use a bread that you enjoy! I opted for a ciabatta, but you could use something else, like focaccia or baguette. Use what’s fresh at your bakery or what you enjoy. Go for something with heft (not, say, a basic white bread) so it can stand up to those toppings.
Mix up those greens! Instead of green leaf lettuce, try red leaf, baby spinach, baby arugula or romaine.
Cucumber was used for freshness and crunch. Don’t have on hand? Try some thinly sliced pickle instead.
Gouda was use (and I totally recommend because it adds a lovely smoky flavour). You can use another variety, though, if you prefer.
To keep this a vegan sandwich, use vegan mayo and omit the cheese.
Other Vegetarian Sandwich Ideas You May Enjoy
- Classic Egg Salad Sandwich – Perfectly cooked eggs and dill makes this classic sandwich a favourite for lunch. Delicious with potato chips!
- Curried Chickpea Salad Sandwich – A little savoury, a little sweet from curry, chickpeas and dried apricots. So filling too!
Hope you love this easy sandwich recipe as much as we do!
If you make this vegetarian sandwich, please leave a comment and rating below. Love to hear how you enjoyed it!
Veggie Sandwich (minutes to make & so tasty!)
- 2 (6 inch) ciabatta buns (or your favourite sandwich bread)
- 2 leaves green leaf lettuce
- 50 grams alfalfa sprouts
- 1 roma tomato , sliced
- ¼ cup english cucumber , thinly sliced (about 12 slices)
- 1 roasted red pepper , cut into strips and patted dry of excess moisture
- ¼ small red onion , peeled and thinly sliced
- ½ avocado , peeled, pitted and sliced
- 2 ounces gouda cheese , sliced
- 2 tablespoons light mayo (or herb mayo (in 'Notes' below))
- 1.5 tablespoons Dijon mustard
- Carefully cut ciabatta buns in half and toast.
- Distribute mayo on two slices and mustard on the other two slices.
- Start building sandwiches. Place a leaf of lettuce on each sandwich bottom. Top with alfalfa sprouts, tomato, cucumber, roasted red pepper, onion, avocado and cheese.
- Top with other bun. Cut in half, if desired. Enjoy!