Veggie Sandwich {minutes to make & SO tasty!}

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!

Hey friends!

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.

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…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)
• 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 creminess)
• Gouda cheese (the smokiness adds something special here)
• Dijon mustard
• Mayo

How to Make This Veggie Sandwich?

Full details on how to make this sandwich are in the recipe card below, but here are the basics –

1. Carefully cut buns in half.
2. Give those buns a little toast.
3. Spread Dijon mustard and mayo on each half.
4. Start building that sandwich! Top with a leaf lettuce and alfalfa sprouts.
5. Add sliced tomato and cucumber.
6. Next goes roasted red pepper and red onion.
7. Layer on that creamy avocado
8. Then, top with smoky gouda!
9. 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 –

• Chips
• Olives
• Hot peppers
• Pickles
• Mixed green salad
• Soup (like roasted red pepper soup or celery root soup would make for a delicious sidekick)

Helpful Tips to Flavour Town!

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

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!

Until next time, take care and chit chat again soon,

~Dawn

Make this vegetarian sandwich? That’s awesome! Love it if you left a comment and rating below. Many thanks, you guys!

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5 from 11 votes

Veggie Sandwich {minutes to make & SO tasty!}

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!

Course Lunch, Main Course

Cuisine American, Canadian

Keyword easy lunch recipe, lunch idea, vegetarian sandwich

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 sandwiches

Author Dawn – Girl Heart Food

Ingredients

• 2 6 inch ciabatta buns -or your favourite sandwich bread
• 2 leaves green leaf lettuce
• 50 grams alfalfa sprouts
• 1 roma tomato -sliced
• 1/4 cup english cucumber -thinly sliced (about 12 slices)
• 1 roasted red pepper -patted dry of excess moisture and sliced into strips
• 1/4 small red onion -thinly sliced
• 1/2 avocado -sliced
• 2 ounces gouda cheese -sliced
• 2 tbsp light mayo -or herb mayo (in 'Notes' below)
• 1.5 tbsp Dijon mustard

Instructions

• 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!

Notes

Herb Mayo – In a small food processor, blend 1/2 cup of mayo with 1 tbsp of lemon juice, 1/4 cup of parsley, 1/4 cup of baby arugula, 5-6 basil leaves, 1 tbsp chopped green onion and a pinch of salt and pepper. There’s more than enough mayo here for two sandwiches. Place leftovers in a covered container in the fridge and enjoy within 3-4 days on other sandwiches or as a dip. Note:  This is simply a guide. Use whatever fresh herbs you have on hand or enjoy.

For lots of recipe tips and variations, see body of post above.

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood