Ultimate Veggie Sandwich
Let Me Tell You About My Ultimate Veggie Sandwich (And That One Time I Dropped It!)
Okay, first off, if you think a veggie sandwich is just sad lettuce and a tomato—well, let me stop you right there. I used to be right there with you! The first time I made this Ultimate Veggie Sandwich, it was kind of an accident. My fridge was basically a crisper drawer graveyard (don’t judge). I piled whatever I could find between two thick, crusty slabs of sourdough, and by some minor miracle, it was the best thing I’d eaten that week. Also, I once tried balancing the whole thing on a too-small plate and—yep, you guessed it—half of it hit the floor. Good news: my dog is now obsessed with red peppers.
Why I Keep Making This (And Why You’ll Probably Like It Too)
I make this when I need lunch in a hurry, but I want at least a hint of healthiness (I mean, it’s still bread, but you know). My family actually goes a bit nuts for this, especially if I add extra cheese, but I swear it’s the combination of textures. Oh, and it’s a total fridge-clean-out move (not glamorous, but hey, real life). Sometimes I get annoyed at slicing cucumbers thinly, but then I remember the crunch is worth it. Side note: If you want to use up that lonely jar of pesto, this is your moment.
Here’s What You’ll Need (But Honestly, Mix It Up)
- 2 thick slices of good bread (sourdough is my fav, but rye totally works—my gran swore by Wonder Bread, but I never noticed a huge difference)
- A handful of baby spinach (arugula if you want more of a peppery kick, or lettuce is fine in a pinch)
- 1 small cucumber, thinly sliced (or just chunked if you’re feeling lazy, I won’t judge)
- Half a ripe avocado, smashed (mashed peas are a surprisingly good swap if you’re out)
- 1 medium carrot, grated (I sometimes use red bell pepper strips instead, just depends what’s left in the fridge)
- 2 slices of tomato (or a handful of cherry tomatoes, halved—it’s honestly all good)
- A few slices of cheese (cheddar, Swiss, or honestly, use cream cheese if you want to feel fancy)
- A spoonful of hummus or pesto (I usually go with whichever is open and not fuzzy)
- Salt, pepper, and a dash of olive oil (optional, but highly recommend, especially the oil)
- Optional extras: pickles, red onion, a fried egg (if it’s breakfast), or even leftover roasted veggies
How I Usually Throw This Together (Not Always Pretty, But Tasty)
- Start by toasting your bread if you like it crispy (I usually do—plus, it makes the sandwich less squidgy, technical term). If you don’t have a toaster, just chuck it in a dry frying pan for a few minutes.
- Spread a nice layer of hummus (or pesto) on one slice. I sometimes do both if I’m feeling wild.
- Mash the avocado onto the other slice. Sprinkle a bit of salt and pepper here—this is where I sneak a taste, and sometimes just eat the rest of the avo straight off the spoon. Oops.
- Start layering! Spinach, cucumber, carrot, tomato, cheese. Pile it all on, but don’t be surprised if it starts toppling (a little mess is part of the charm, or so I tell myself).
- Drizzle a tiny bit of olive oil over the veggies (just trust me). Close the sandwich and give it a gentle press—don’t smash it flat, unless you like that sort of thing.
- Slice in half (diagonally, obviously—it just looks nicer, right?). Eat immediately. Or actually, sometimes I let it sit wrapped for a few minutes so the flavors kind of mingle. Up to you.
Little Things I’ve Learned Along the Way
- If you grate the carrot too fine, it turns mushy and kind of disappears. I prefer it on the chunkier side now.
- Avocado will go brown if you make this too far ahead, but a little lemon juice helps. Though, if it’s just for me, I don’t bother.
- If you salt the tomatoes before layering, you avoid the dreaded soggy bread. (Learnt that one the hard way.)
Variations I’ve Messed With (Some Winners, Some Not So Much)
- Grilled version: Toast the whole sandwich in a panini press. Melty cheese is great, but the spinach can get weirdly slimy. Proceed with caution.
- Add a fried egg for breakfast: I love this, but beware, it gets even messier. Need napkins. Maybe a fork.
- Once tried slathering peanut butter instead of hummus… don’t recommend. Even the dog looked confused.
- Roasted veggies: Sometimes I throw in leftover roasted eggplant or zucchini. Makes it fancy, or at least feels that way.
Tools I Use (But You Can Totally Improvise)
- Bread knife—obviously makes things easier, but I’ve used a steak knife in a pinch. Just go slow, or risk sandwich carnage.
- Toaster or frying pan for the bread; or just eat it untoasted. No one will call the sandwich police, I promise.
- Veggie peeler or box grater for the carrot. But honestly, you could just chop everything up rough. I’ve done it. Still tastes great.
Keeping Leftovers (But Good Luck With That)
If by some miracle you have leftovers, wrap the sandwich in wax paper or a beeswax wrap and stick it in the fridge. It’ll keep a day, maybe two at best. But honestly, in my house it never lasts more than a day—someone always nabs the last half.
How I Serve It (And a Weird Family Tradition)
I like mine with a side of kettle chips, maybe a pickle (the bigger the better), and a heap of carrot sticks. My cousin swears by dipping hers in tomato soup. And every so often, we’ll throw together a little salad with leftover veggies on the side—because apparently one veggie serving per meal isn’t enough for some people. Go figure.
What I’ve Learned From Messing Up (Pro Tips, Kind Of)
- Don’t rush the layering. I once tried to throw everything together in under a minute and ended up with half a sandwich in my lap (and a grumpy cat).
- If your bread is too soft, it just doesn’t hold up. Sourdough or anything with a crust works better—learned the squishy way.
- Actually, I find it works better if you put wet things (tomato, cucumber) between drier layers so the bread doesn’t get soaked, but honestly, if you’re hungry, you won’t care.
People Actually Asked Me This (And Here’s What I Said)
- Is this sandwich vegan?
- It can be! Just skip the cheese (or use a vegan version). I sometimes use this creamy vegan cheese from Minimalist Baker—super easy.
- Can I prep the veggies ahead?
- Sure, but slice the avocado last or it goes brown. You can keep everything else ready. I usually chop a bit extra for random snacking.
- What’s the best bread for this, really?
- I love sourdough, but honestly, any bread with a bit of chew works good. Baguette is tricky—stuff falls out. Oh, and I once tried it on naan (don’t ask)—a bit odd, but not terrible!
- How do you stop it from going soggy?
- I get this all the time. Just don’t overload on juicy stuff, and toast your bread if you can. Or eat quick! Soggy sandwiches are just, well, kind of sad.
- Any sides you recommend?
- Chips. Always chips. Or try these crunchy chickpeas from Bon Appetit—they’re addictive.
Oh, and if you need a good homemade pesto recipe, check this one at Simply Recipes. It’s the one I use whenever I remember to buy fresh basil. Which, let’s be honest, isn’t often enough.
So, that’s my Ultimate Veggie Sandwich—unfussy, a bit messy, always tasty. Try it, change it, make it yours. And don’t forget to check under the table after lunch—crumbs have a way of finding every corner. Cheers!
Ingredients
- 8 slices whole grain bread
- 1 cup hummus
- 1 large avocado, sliced
- 1 cup baby spinach leaves
- 1 medium tomato, sliced
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup shredded carrots
- Salt and black pepper to taste
Instructions
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1Toast the whole grain bread slices until golden and crisp.
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2Spread a generous layer of hummus on one side of each bread slice.
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3Layer avocado slices, baby spinach, tomato, cucumber, red onion, and shredded carrots evenly over four bread slices.
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4Season the vegetables with salt and black pepper to taste.
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5Top with the remaining bread slices, hummus side down. Slice each sandwich in half and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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