Looking for a new lunch idea? This hearty veggie sandwich is piled high with flavourful veggies and 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 all!
If you’re trying to incorporate more veggie-based meals into your diet, you gotta give this sandwich 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.
It’s really good.
No meat? No problem! This one is jam-packed with all sorts tastiness.
Crunch? Check.
Freshness? Poppin’ with it!
Creaminess? Yep!
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 with a nice bowl of tomato soup? What do ya think?
Ultimate Veggie Sandwich Fillings
There is no right or wrong here. If you like more (or less) of a topping, 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)
- Tomato
- 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 creaminess)
- Gouda cheese (the smokiness adds something special here)
- Dijon mustard
- Mayo
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 over the inside of the bottom half and mayo over the inside of the top half.
- Start building that sandwich! Top the bottom half with leaf lettuce and alfalfa sprouts.
- Add sliced tomato and cucumber.
- Next goes roasted red pepper and red onion.
- Layer on that creamy avocado.
- Top with smoky Gouda.
- Place that top bun over top and dig in!
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Sandwich Condiments
A combination of Dijon mustard and herb mayo is used for this veggie sandwich.
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 blend up some mayo with fresh herbs, a little lemon juice, and a pinch of salt and pepper.
I like to use 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 patted 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 to taste.
Basically, do what makes your belly happy!
Make It A Meal!
Enjoy this sandwich with:
- Chips
- Olives
- Hot peppers
- Pickles
- 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 like to use 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 is 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 sliced pickle instead.
Smoked Gouda is used (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 (or your favourite hummus) and omit the cheese.
More Vegetarian Sandwich Ideas
Hope you love this easy sandwich recipe as much as we do!
If you make this vegetarian sandwich, please leave a comment below. Love to hear how you enjoyed it!
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Veggie Sandwich (minutes to make & so tasty!)
Ingredients
- 2 (6-inch) ciabatta buns (or your favourite sandwich bread)
- 2 leaves green leaf lettuce
- 50 grams alfalfa sprouts (about 1.5 to 2 ounces)
- 1 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 , halved, pitted, peeled and sliced
- 2 ounces Smoked Gouda cheese , sliced
- 2 tablespoons light mayo (or herb mayo (in 'Notes' below))
- 1.5 tablespoons Dijon mustard
Instructions
- Carefully cut ciabatta buns in half and toast.
- Distribute mayo equally between the inside of the bottom buns and mustard equally between the inside of the top buns.
- Start building sandwiches: For each sandwich, place a leaf of lettuce on each bottom bun (on top of mayo). Equally distribute alfalfa sprouts, tomato, cucumber, roasted red pepper, onion, avocado, and cheese over top.
- Place top bun over to form each sandwich. Cut in half, if desired. Enjoy!
Notes
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
