Okay, I know, it’s a big claim. But I’m serious. This loaded veggie sandwich is THE BEST VEGETABLE SANDWICH I’VE EVER HAD.
It’s not that good vegetarian sandwiches are hard to achieve (see also: this Vegetarian Philly Cheesesteak), it’s just that they’re not always easy to find. Most sandwich places think: just leave off the meat and you’ll have a vegetarian sandwich.
Well, yeah. But do you really want a piece of bread with mayo, pickles, tomato, and lettuce?
You need the right combo of hearty vegetables and flavor-boosting spreads to deliver that delicious vegetarian lunch you deserve. And this recipe has just that.
As a busy mom who doesn’t eat lunch meat and has a passion for gourmet flavors, I sometimes struggle with lunch. I never know what to eat to actually feel satisfied, that doesn’t take forever to whip up. But this sandwich ticks all my boxes: easy, quick, and damn delicious.
Best Ever Loaded Veggie Sandwich Ingredients
Here’s everything you’ll need:
- Bread. Any bread of your choice! I love this sandwich on Italian bread, whole wheat, multigrain, or even Ezekiel bread.
- Cream cheese. Or hummus. It adds a creamy texture that makes this sandwich out of this world.
- Pesto. You can buy it at the store or make your own pesto.
- Cucumber. For freshness and crunch.
- Tomato. For that juicy, flavorful, subtle sweetness and tang that completes any sandwich!
- Red onion. For a boost of earthy flavor and extra crunch.
- Avocado. For an extra creamy and slightly nutty finish.
Loaded Veggie Sandwich Tips and Tricks
Prep Your Vegetables
Get yourself all set up for sandwich making by prepping all your veggies first.
Peel your onion and slice it finely. I also like to peel my cucumber, but that’s up to you! Once peeled, slice your cucumber into thin coins.
Slice your tomato thin, too. Cut your avocado in half. You can choose to mash the avocado or slice it.
One of these veggie sandwiches only requires half of an avocado. The best way to save and store your second half is by keeping the half with the pit in its skin.
Then, place the half of avocado in a bowl and cover it completely with water. It can be stored like this in the refrigerator for 24-48 hours.
Start With the Spreads
Lay your slices of bread out flat on plate. Spread one slice generously with pesto, and the other with cream cheese or hummus.
Starting out with a flavorful and creamy base is what makes this the best veggies sandwich ever!
Load it Up!
Load up your veggie sandwich by stacking all your elements.
I like to start with the tomato, then add the avocado, the cucumber next, and top it with the red onion.
Hot or Cold?
This sandwich can be enjoyed hot or cold. Eat it as is for a fresh and crisp sandwich with soft bread.
To get a hot sandwich with a crispy exterior, you can use a panini press as pictured below, or you can fry it in a pan in a little bit of oil. You can also opt to toast the bread ahead of time.
This loaded vegetarian sandwich is delicious hot or cold!
The Best Veggie Sandwich I’ve Ever Had
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Panini Press (optional)
Ingredients
- 1 small vine ripe tomato
- ½ English cucumber
- ½ ripe hass avocado
- ¼ large red onion
- 2 slices bread of choice
- 1 tablespoon cream cheese or hummus (vegan cream cheese works too!)
- 2 tablespoon pesto
Instructions
- Prep your veggies by slicing the tomato, peeling and slicing the cucumber, slicing (or mashing) the avocado, and peeling and thinly slicing your red onion.1 small vine ripe tomato, ½ English cucumber, ½ ripe hass avocado, ¼ large red onion
- Lay both slices of bread out flat on a large plate. Spread one slice generously with cream cheese (or hummus) and the other slice with pesto.1 tablespoon cream cheese or hummus, 2 tablespoon pesto, 2 slices bread of choice
- Stack on tomato, avocado, cucumber, and red onion. Enjoy cold or toast in a panini press or on a pan.
Pro Tips
- If you don’t have a panini press and don’t want to fry the sandwich in a pan, but still want to enjoy it hot, you can opt to toast your bread before building your sandwich.
- Since one sandwich only calls for half of an avocado, you can easily save the other half! Slice your avocado in half and use the half without the pit for your sandwich. Keep the pit in the other half and place it in a bowl. Cover it completely with water and store in the refrigerator for 24-48 hours.
- For another delicious vegetarian lunch idea, check out this Vegan Egg Salad Substitute.
