The Best Veggie Sandwich I've Ever Had
Forget about boring cold cuts, all you need is a loaded veggie sandwich flavored with both cream cheese and pesto. I can honestly say this is The BEST Veggie Sandwich I've Ever Had.
Equipment
- Panini Press (optional)
Ingredients
- 1 small vine ripe tomato
- ½ English cucumber
- ½ ripe 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 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.
Notes
- 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.