How To Make Veg Sandwiches?

What are the steps in making a sandwich?

  • Steps Start off with a sub roll or a roll of bread cut down the middle. Spread the bread with a condiment of your choice. Add the meat of your choice. Add cheese on top of the meat or on the top slice of bread. Toast your sandwich if wanted. Add vegetables. Add final touches.

What veggies are good on a sandwich?

The easiest way to add both fiber and flavor to your sandwich is by adding some veggies and/or fruit.

  • Tomatoes.
  • Lettuce.
  • Onions.
  • Peppers.
  • Pickles/Cucumbers.
  • Olives.
  • Sprouts.
  • Avocado.

What are the steps of making a sandwich?

To make a basic sandwich, first grab 2 slices of your favorite bread, like French, white, or wheat bread. Next, spread condiments, like mustard and mayo, evenly on each slice of bread. Then, add your main filling, such as deli meat, egg salad, or hummus, on top of one of the bread slices.

What ingredients do you put in a sandwich?

Layer meats, cheeses, and other sturdy items toward the bottom—they anchor everything. Delicate ingredients like lettuces, sprouts, or fresh herbs go up top. Include a variety of textures. Tender meat and creamy cheese and crisp lettuce (or potato chips! or red onion!) are sandwich staples for a reason.

What are the types of filling in Sandwich?

Filling Sandwiches Meat Roast beef slices, roast turkey lamb roast, pork roast, ham, poultry. Salad items tomatoes, lettuce, cucumber, onions and beef roots. Cheese cottage, cream, cheddar, Swiss, etc. Eggs hard-boiled and sliced eggs, omelets.

How do you put vegetables on a sandwich?

Adding extra veggies to sandwiches

  1. Pile your sandwiches high with fruits and veggies.
  2. Sliced tomatoes, cucumbers, and dark leafy greens are the perfect addition to a tuna fish sandwich.
  3. Add strips of green or red peppers and arugula to a turkey sandwich.

What are the 5 types of sandwiches?

Top 19 Types of Sandwiches

  • Chicken Sandwich. Sandwiches are commonly eaten for breakfast – they’re pretty popular.
  • Egg Sandwich.
  • Seafood Sandwich.
  • Roast Beef Sandwich.
  • Grilled Cheese.
  • Ham Sandwich.
  • Nutella Sandwich.
  • Grilled Chicken Sandwich.

What is the most commonly used bread for sandwiches?

Yeast Bread – loaf bread is the most commonly used bread for sandwiches.

What makes a good sandwich?

“A good sandwich comes down to the condiments,” Fidanza says. “You can use anything—turkey, tuna, vegetables, a hard-boiled egg—as the base of a sandwich. But having good condiments to make them taste better is key, whether that’s mayonnaise, mustard, or some kind of relish.

What are the 7 steps to making a sandwich?

Pinchin’ Pennie$ in the Kitchen: 7 Steps to Creating a Sandwich (FN1756, Reviewed Aug. 2019)

  1. Choose a base for your sandwich.
  2. Pick a spread.
  3. Choose one or two protein foods to place on top of your spread or base of your sandwich.
  4. Add your favorite low-fat cheese (optional).
  5. Pile on fruits and veggies!

What are the 8 steps to making a sandwich?

8 steps on how to make a sandwich

  1. Put cheese on the bread.
  2. Add lettuce and or tomatoes to your sandwich.
  3. After you are done making the sandwich get you somethin cold to drink on.
  4. Get all the items out to make your sandwich. You put mayonnaise and mustard on it. Enjoy your sandwich!!

What are the four steps to making a sandwich?

Awesome Sandwich

  1. Step 1: Ingredients. Here’s what you’ll need:
  2. Step 2: Toast the Bread, Spread the Spreads. Start by toasting your bread – you can toast it in a regular toaster, to whatever level of toasted-ness you like.
  3. Step 3: Imitation Crabmeat Application.
  4. Step 4: Final Step, Salt Pepper and Done!
  5. 32 Comments.

What are the two most commonly used spreads for sandwiches?

Butter and mayonnaise are the most commonly used spreads. The filling provides the main flavor of the sandwich, and the choices are nearly unlimited. Meat, fish, poultry, cheese, eggs and salads (tuna, chicken, egg) are all common protein fillings.

What are the five steps to making a sandwich?

It is fairly easy and quick to accomplish.

  1. Step 1: Things Needed. You will need:
  2. Step 2: Toasting the Bread. The first step is to toast the bread.
  3. Step 3: Toasting the Ham.
  4. Step 4: Putting It Together.
  5. Step 5: Toasting the Sandwich.
  6. Step 6: Add Condiments and Enjoy.
  7. 3 Comments.

How do you make a good sandwich at home?

5 Sandwich-Making Tips

  1. Spread Out. Sandwich spreads add flavor but also perform the essential task of lending moisture and sometimes creaminess to sandwiches.
  2. Use the Right Bread. Choose bread appropriate to the sandwich you’re making.
  3. Choose To-Go Toppings.
  4. Stave Off Sogginess.
  5. Take the Edge Off Onions.

Veg sandwich recipe

Recipe for a Veggie Sandwich– A basic mixture of veggies 15 minutes for a sandwich for breakfast or an evening snack This veg sandwich is really wonderful, and it’s also kind of healthy because it’s free of sauces, chutney, and cheese. In most sandwich recipes, sauces, spreads, and cheese are all called for in one form or another. I don’t have any bottled spreads or sauces on hand since the majority of them include a slew of strange substances that are added to increase the shelf life of the product.

When my family members back home inquire about a decent sandwich, this is the first thing that springs to mind.

It is simply prepared on a pan, tawa, or griddle in the most basic manner.

As a result, it is suitable for preparing for breakfast even on a hectic weekday morning because it requires just a small number of ingredients, the majority of which are readily available in the pantry.

If you choose, you can also add some cooked potatoes and sliced or grated cheese to the dish.

To bind the vegetables together, either add cheese or cook them in a sandwich maker until they are crispy.

Sandwich made with potatoes Sandwich made with tomatoes and cucumbers Sandwich from Bombay Sandwich with veg mayo Paneer sandwich is a vegetarian sandwich made with paneer cheese.

Preparation for veg sandwich recipe

1. Spread butter or ghee on the bread slices and toast them until golden brown on one side and hard on the other, about 5 minutes. While you’re toasting, thinly slice or chop the vegetables. 2. Heat the oil in a skillet and saute the cumin until it begins to crackle. Using a skillet, cook the garlic until it begins to smell wonderful. Because I didn’t have any garlic, I used ginger garlic paste. 3. Add the tomato, which may be diced, mashed, or pureed. Sprinkle salt on top and combine. Cook on a medium heat covered until the squash becomes fully soft and mushy (about 30 minutes).

  • At this point, you can add the chilli powder and cook for another minute.
  • 6.
  • Medium to high heat should be used to cook the vegetables until they are half done.
  • If your carrots are not soft, you may need to cover them and continue to simmer for a while.
  • 7.

The pav bhaji masala is excellent for this; if you don’t have any, you can substitute kitchen king masala or garam masala, which is what I used. Make any adjustments to the salt and check that the vegetables are at least half cooked.

How to make veg sandwich

8. Arrange the toasted pieces on a serving plate and top with the vegetables. If you want cheese, sprinkle it on right now, please. 9. Place another slice of bread on top of the first. Gently press down on the button. If you’re using cheese, toast it over a low fire until it melts, being careful not to burn it. You may also use a sandwich machine to cook your sandwiches. Serve the veg sandwich while it’s still warm.

Tips to make veg sandwich recipe

  1. You may use any quick-cook veggie blend of your choosing for this recipe. A single vegetable, such as carrots, bell peppers, or sweet corn, can be used to make this veg sandwich in addition to the others. For a cheese veggie sandwich, you may use pre-chopped mix vegetables from the freezer department. You can use whatever type of cheese you like to make a cheese veggie sandwich. I occasionally use mozzarella cheese or paneer in this recipe
  2. However, you may use anychutney, such as this green chutney, if you have it on hand. Simply spread it over the bread and top it with the sautéed veggies
  3. That’s all. Prepare the veg sandwich on brown bread or whole grain bread for a healthier choice
  4. You can also make this in a sandwich toaster.

Recipes that are similar

Recipe card

  • 4 pieces of bread (any kind)
  • 2 tablespoons butter or ghee (optional)
  • 1 tablespoon oil
  • 12 teaspoon cumin or jeera
  • 1 teaspoon garlic minced or 12 teaspoon ginger garlic paste
  • 1 pinch turmeric or haldi
  • Salt to taste a cup of mixed veggiesheaped (carrots, onion, capsicum, corn, beans)
  • A big tomato coarsely diced and mashed (approximately half a cup)
  • 12 to 34 teaspoon garam masala or pav bhaji masala or any spice powder
  • 2 tablespoons coriander leaves


  • Pour oil into the pan and add cumin, allowing it to sputter. Garlic should be sautéed until it releases a pleasant scent, then add tomatoes and season with salt. Cook until the vegetables are soft and mushy, covered. Pour in the red chili powder and fry for a minute before adding the vegetables and continuing to saute on a medium to high temperature until half done or soft cooked to your liking. Alternatively, you may cover and simmer until the vegetables are tender
  • Then add the masala powder and coriander leaves. Stir for a minute, then remove from heat. If necessary, season with more salt. Set this aside for the time being.

How to make veg sandwich

  • If you’re grilling on the stovetop, spread butter on the bread pieces and toast them until they’re golden and crisp on the outside and soft on the inside. Transfer the vegetables that have been prepped. If desired, sprinkle cheese on top at this point. Cover with another slice of bread and press down firmly. If you’re using cheese, bring the flame down to a very low setting and cook until the cheese has melted. With the help of a wooden spoon, press the bread down. This aids in the adhesion of the bread to the filling. You may even cook it in a sandwich maker if you like. To cook a veg sandwich in a toaster, butter the bread slices on the outside of the sandwich slices. Spread the veggie mixture on the inside side of the slice and cover with another slice. Toast it in a sandwich toaster until it is golden brown. Serve the veg sandwich while it’s still warm.

The alternative proportions listed in the recipe card are for the original recipe alone, and are for 1x only. Follow my full step-by-step pictorial instructions and advice, which are located above the recipe card, for the best results. Nutritional Values Recipe for a Veggie Sandwich | Vegetable Sandwich Amount Per Serving (in grams) Calories338Calories from fat 117 percent of the daily recommended intake * Cholesterol10mg 13g20 percent Saturated fat 3g19 percent Fat 13g20 percent The sodium content is 3 percent (524mg) while the potassium content is 23 percent (462mg).

Swasthi’s Recipes are a collection of delicious dishes.


Hi there, my name is Swasthi Shreekanth and I’m the creator, food photographer, and food writer of Swasthi’s Recipes. My goal is to provide you with time-tested recipes that will assist you in making delicious Indian meals. After two decades of practical Indian cooking expertise, I decided to launch this blog in order to assist people cook better and more frequently at home. The recipes on Swasthi’s Recipes can help you improve your culinary abilities whether you are a beginner or a seasoned chef.

How to Make the Best Veggie Sandwich

A delicious vegetarian sandwich is one of my favorite things. The variety of colors, textures, and tastes in each bite is so overwhelming that it’s almost impossible to stop eating. And, since they’re so adaptable, you can create the ideal vegetarian sandwich out of whatever odds and ends you happen to have in your refrigerator. When it comes to eating on a tight budget, one of the most important qualities of a recipe or meal is its affordability. As a result, this will be more of a how-to guide than a recipe, as the components are quite adaptable and it is doubtful that you will wind up using the exact same combination of items as I did.

Nonetheless, I’m willing to wager that it was less expensive than paying $8 for a vegetable sandwich at the local deli! In case anyone is interested in attempting to recreate the same sandwich seen, I have included a recipe card with the exact sandwich ingredients I used in the recipe below.

Step 1: Choose Your Bread

For vegetable sandwiches, I recommend a nice, substantial bread such as wheat bread, sourdough, focaccia, or ciabatta, among other options. This means that you’ll need something that will stand up to the heavy texture of the vegetables without ripping and something that will provide a little weight to your stomach in comparison to all of those lightweight vegetables. If you want to create your own bread, no-knead bread or focaccia would be fantastic options to experiment with. You could also use an extra-large tortilla to wrap your vegetable sandwich for a more substantial meal.

Using Dave’s Killer Bread in the Good Seed flavor, the sandwich seen in the images was created.

Step 2: Choose Your Spread

Using a sandwich spread to moisten, taste, and add a little fat to the sandwich results in a more pleasing mouthfeel for the sandwich. I made a fast scallion cream cheese that was essentially a scaled-down version of myScallion Herb Cream Cheese Spread, which you can see here. I simply combined 2 ounces cream cheese with one sliced green onion, 12 teaspoon lemon juice, 18 teaspoon garlic powder, 18 teaspoon dried dill, and a touch of salt in a small mixing bowl. Other excellent sandwich spread alternatives include:

  • Hummus, guacamole, pesto, mayonnaise (or a pesto-mayonnaise mixture)
  • Salad dressings that are thick, such as ranch or green goddess
  • Boursin
  • sMarinara

Step 3: Add Cheese (Optional)

Because my spread was technically a cheese, I didn’t include any more cheese in the recipe. In order to make a vegetarian sandwich more full, a small amount of cheese can be added to the mix. Here are some excellent cheese choices for vegetarian sandwiches:

  • White cheddar, feta, goat cheese (chevre), Havarti, Swiss, and fresh mozzarella are some of the cheeses available.

Step 4: Pile On the Veggies!

And it’s at this point that you can start to get very creative! In my produce drawer, I picked a lonely carrot out of the bottom of the drawer and tossed it with a handful of leftover fresh spinach, chopped up some cucumber and tomato, and utilized the half of a red bell pepper that had been leftover from the day before. Added bonus: Alfalfa sprouts, which I included since I enjoy the texture they lend to the sandwich. Here are some other veggies that you might include:

  • Pickled red onion
  • Fresh or grilled zucchini
  • Thinly sliced roasted beets
  • Sliced button mushrooms or grilled portobello
  • Avocado
  • Cole slaw (which might be used as a veggie-spread combination item)
  • Red onion
  • Roasted red peppers
  • Fresh or grilled portobello
  • Sauerkraut, jalapenos, fresh herbs such as parsley or cilantro, broccoli (chopped finely), and a few more ingredients.

You’ll want to slice most of your veggies finely, as this will aid in keeping everything firmly packed together during the cooking process. When working with tough vegetables, such as the carrot I used, it is beneficial to slice or shred them into extremely small bits. I shred my carrots with a cheese grater, but I would cut things like broccoli lightly if I were making it with broccoli.

See also:  How Long Do Egg Sandwiches Last Unrefrigerated?

Step 5: Top with Extras

Given the amount of vegetables that are crammed into one sandwich, a little additional spice is never a bad idea. I always prefer to season my tomato layer with salt and freshly cracked pepper, but you can also use other ingredients such as Italian herbs, sunflower seeds, everything bagel spice, crushed red pepper, furikake, or nutritional yeast to make it more interesting.

Even a sliced hard cooked egg would be entertaining!

Vegetarian Sandwich Ideas

First, before we get into the specifics of what was included in the sandwich depicted above, here are a few additional creative vegetable sandwich combinations to consider:

  • The Green Goddess: A green goddess dressing, spinach, sprouts, cucumber, avocado, and feta cheese served on any type of bread
  • The Green Goddess: On any type of bread, hummus, roasted red peppers, roasted portobellos, roasted zucchini, feta, everything bagel seasoning, and roasted zucchini. It’s called “Pizza” because it’s made with marinara sauce, grilled or roasted eggplant or portobello (with Italian seasoning, salt and pepper), black olives (with red onion), fresh mozzarella (with fresh mozzarella), and ciabatta bread. Sandwich with creamy coleslaw, tomato, Swiss or havarti cheese, salt and pepper, served on sourdough bread

The Best Veggie Sandwich

Make the most of what you have on hand to create the ultimate vegetarian sandwich that is vibrant in color, flavor, and texture. Consume the colors of the rainbow! Preparation time: 10 minutes Time allotted: 10 minutes Servings:1

Scallion Cream Cheese

  • 2-ounces cream cheese
  • 1 green onion, diced
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried dill
  • 1 teaspoon salt


  • 2 slices hearty bread
  • 6 slices cucumber
  • 2 slices tomato
  • 1 handful spinach
  • 1 carrot, shredded
  • 1/2 red bell pepper
  • 1 handful alfalfa sprouts
  • 1 teaspoon salt
  • 1 pinch pepper
  • 2 slices hearty bread
  • In a small mixing dish, whisk together the ingredients for the scallion cream cheese (I used a fork for this). Toast the bread just a little bit. Spread the cream cheese on one side of each slice of bread
  • Repeat with the other side. Place the veggies on top of the bread and seal the sandwich. Cut in half and savor the flavors

Here’s how we figure out how much a recipe will cost. Serving:1sandwich・Calories:411kcal・Carbohydrates:41g・Protein:15g・Fat:22g・Sodium:560mg・Fiber:9g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer. Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases.

Got Leftover Ingredients?

Anyone who believes that sandwiches are only for lunch meat is incorrect. This collection of quick vegetarian sandwiches is bright and inventive, and they are ridiculously delicious healthy sandwich ideas. Although a sandwich may seem like a “boring” dinner, these vegetarian sandwiches are everything but dull! These healthy sandwich recipes are great for spicing up a boring office lunch or for whipping up a quick and nutritious meal. When Alex and I are trying to figure out what to prepare for supper, a veg sandwich dish frequently springs to mind as the ideal option.

  • Please keep in mind that some of the sandwiches listed below are vegan or offer a vegan version.
  • One of the most effective methods we’ve discovered for getting kids–and adults–to eat vegetables is to simply make them seem appealing.
  • In addition to herbed goat cheese spread, pickled radishes, roasted bell peppers, avocado, and red onion are used in this sandwich.
  • (There is a vegan option.) Are you ready for a sandwich that will blow your mind?
  • This coleslaw-Swiss melt sandwich is savory and excellent because of the use of Swiss cheese.
  • Add a melted cheese on top of a salty pretzel bread for a delicious sandwich.
  • Are you ready to start consuming food?

Put it on a toasted bun with some bread and butter pickles and you’ve got yourself a winner.

People who are on the fence about vegetables will like this delicious plant-based dish since it is crowd pleasing and has a homey, inviting atmosphere.

A fan favorite, our chickpea salad sandwich is now available in a variety of flavors and can be enjoyed by people following both vegetarian and vegan diets.

It is made with mashed chickpeas, celery, green onion, a little mayonnaise, and a squeeze of lemon juice.

It’s one of the best healthy sandwich ideas we’ve come up with.

For those of you who have hectic days or need a quick weeknight meal, here’s a brilliant suggestion.

Yes, you read that correctly: hummus on a sandwich.

It may be used as a sandwich spread because it is high in plant-based protein and will keep you satisfied for several hours.

The Ultimate Avocado Sandwich is a quick and easy sandwich recipe that will satisfy your cravings.

You’ll want to eat it all over again once it’s gone because the mix of smokey, rich, meaty, crispy, and flavorful is so seductive.

This dish has everything: the crispness of fried chickpea fritters, the soft herby inside, and the sauces that drip down your chin.

It consists of crispy fritters, ultrasoft flatbread, crunchy vegetables, and creamy, garlicky sauces, among other things.


Sweet, tangy, savory, and just a hint of boozy combine to create the ultimate barbecue sauce for this jackfruit BBQ sandwich.

Afterwards, serve it on a bun with our simple vinegar coleslaw or our finest creamy coleslaw.

Exceptionally excellent, this vegetarian sandwich is a must-try.

The buffalo cauliflower is a riff on buffalo chicken wings, and it’s smothered in a spicy buffalo sauce to make it even more delicious.

A creamy blue cheese ranch sauce, some fresh celery leaves, and you have yourself an amazing (and a bit messy) vegetarian sandwich dish.

This one has a healthy twist, thanks to the combination of Greek yogurt and mayonnaise, which results in a light and creamy texture.

It results in a gooey, satisfyingly sloppy egg salad sandwich that we believe is the greatest you’ll ever have!

We stopped at a cute small sandwich restaurant in Pisa (as in, the city of the Leaning Tower of Pisa) and ordered a sandwich similar to this one.

If we do say so ourselves, it’s a pretty dang lovely place.

Because it is so easy to prepare, this vegetarian sandwich is a favorite among our customers.

Fry an egg while simultaneously toasting an English muffin, and then spread the English muffin with basil pesto.

And that’s all there is to it!


An Indianapolis-based restaurant provided the inspiration for this vegan version of the banh mi sandwich recipe.

In less than 20 minutes, you can have a delicious vegan and vegetarian sandwich that is packed with flavor.

Try ourVegetarian Banh Mi, which is made with an egg filling instead of the traditional meat filling.

The outsides of this grilled cheese sandwich are crispy and flavorful because the mayo is used in place of butter.

Alex was certain there was ham in this dish when I initially offered it to him.

To finish off the filling, I added a sliced green onion, which adds a splash of color as well as a fresh, savory taste to the dish.

feta cheese, sliced red onion, shredded carrot, and our garlic herb white bean dip are the main ingredients in this Mediterranean vegetable sandwich.

It’s quite simple to put together and tastes absolutely fantastic.

(There is a vegan option.) Our Roasted Tomato Basil Grilled Cheese is a classic among vegetarian sandwiches, and it’s one of our best sellers.

It’s a pairing made in heaven when it comes to grilled cheese.

There’s something about the combination of sour Russian dressing, Swiss cheese, sauerkraut, and rye bread that feels really comfortable and homely.

We, on the other hand, wanted to discover a way to construct a Reuben sandwich without the meat so that it might appear more frequently on our dinner table!

Because of this, the wonderful Vegetarian Reuben Sandwich came to be! This Vegetarian Sandwich is at least as much a favorite of me as my actual childrenPrint


How can you make eating vegetables more enjoyable? Try this tasty and visually appealing rainbow veggie sandwich that is as bright as it is delicious! In the case of the pickled radishes

  • A mixture of 12 cupthinly sliced radishes, 12 cupapple cider vinegar, 11 1/2 teaspoons sugar, and 1 teaspoon kosher salt

For the peppers that have been roasted

  • 1 red bell pepper, 1 yellow bell pepper, 1 tablespoon olive oil, 2 to 3 pinches kosher salt
  • 1 red bell pepper, 1 yellow bell pepper

In order to make the herb goat cheese spread

  • 12 teaspoon olive oil
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 4.5 to 6 ounces softened goat cheese (for vegan, use 12 cup hummus)

In the case of the veggie sandwich

  • 4 pieces of bread (gluten-free if requested, or Homemade Bread, Dutch Oven Bread, or Artisan Bread
  • A half avocado, cut
  • 2 big lettuce leaves
  • 1/4 red onion, thinly sliced
  1. Method for prepping the pickled turnips: Slice the turnips and place them in a jar or cup with the vinegar. Whisk together the vinegar, sugar, and salt in a mixing bowl until the sugar and salt are completely dissolved. Pour over the sliced radishes. Allow for at least 30 minutes, or up to 1 hour if you have the luxury of extra time. You can make this a day or 2 ahead of time and store it in the fridge or in a sealed container or jar
  2. Make the roasted peppers: Preheat the broiler to its highest setting. Peppers should be sliced. Using your fingers, rub the olive oil into the pepper slices and arrange them on a baking sheet, skin side up. Broil the peppers until the skin becomes blackened and charred, about 8 to 10 minutes. Immediately remove the pan from the oven and sprinkle with a few pinches of salt
  3. Make the herb goat cheese spread: Combine the goat cheese, olive oil, basil, and oregano in a large mixing bowl until well combined. Prep the other veggies: If desired, soak the red onion in cold water for a few minutes to get rid of the biting portion. Wash the lettuce. Slice the avocado. Slice the bread
  4. Assemble the sandwiches: Spread 2 slices of the bread with the goat cheese spread. Top with red onion, lettuce, avocado, yellow and red peppers, pickled radishes, and the remaining pieces of bread
  • Main Dish
  • Cooking Method:Roasted
  • Cuisine:American
  • Category:Main Dish

Sandwiches made with vegetables are the focus of this article.

Vegetable Sandwich with Dill Sauce Recipe



  • To begin, whisk together in a small mixing dish all of the ingredients except the oil and vinegar. Add 1/4 teaspoon salt and 1/8 teaspoon pepper and whisk until well combined. Advertisement
  • Using a tablespoon of the dill sauce, spread a thin layer on one side of each piece of bread (four slices total). Fill the tops of each slice with a mixture of lettuce, provolone cheese, tomatoes (with a pinch of salt & pepper), cucumber, onion, avocado, and sprouts (if using). Another spoonful of dill sauce should be drizzled over each sandwich. Cover with the four remaining slices of bread
  • Repeat.


In order to tame raw onions that are excessively pungent, rinse the slices under cold running water for several minutes or soak them in a dish of cold water for a few minutes before using. Before putting them on your sandwich, pat them dry using paper towels.

Suggested Pairing

The grassy, herbaceous notes of Sauvignon Blanc pair perfectly with the freshness of dill. The lighter and sharper the wine is when paired with this sandwich, the better the match will be. A Sancerre or a Pouilly-Fumé from the Loire Valley in France will accomplish the trick quite well.

Sandwich Recipe (Bombay Veg Sandwich)

Moderate40mins Recipes for Snacks Sandwiches in a Club Easy20mins Recipes from across the world 15-minute Cheese SandwichEasy to make Snacks Made With Bread Sandwich with Mayonnaise If you make this dish, please remember to rate it on the recipe card at the bottom of this page. Subscribe to my email newsletter, or follow me on Instagram, Facebook, YouTube, Pinterest, or Twitter for more vegetarian ideas.

Veg Sandwich Recipe

  • In this recipe for Bombay veg sandwich, you will learn how to make a great street food staple in Mumbai: scrumptious sandwiches prepared with mix veggies, green chutney, and a few spice powders. Preparation time: 20 minutes Cooking Time: 15 minutes Time allotted: 35 minutes

For veg sandwich

  • 10 pieces of white bread (or whole wheat, brown, or any soft bread would suffice)
  • 2 small to medium-sized potatoes, cooked and sliced into rounds
  • 2 small to medium-sized potatoes, boiled and sliced into rounds
  • 1 medium-sized beetroot, boiled and thinly sliced
  • 1cucumber, thinly sliced
  • 1small to medium-sized onion, thinly sliced
  • 1medium tomato, thinly sliced butter that has been softened and is at room temperature, salted or unsalted as needed
  • To make the sandwiches, chaat masalaas are necessary, as are black saltas
  • Roasted cumin powderas are required – optional
  • Freshly ground black pepperas are required
  • Tomato ketchupor sauce is to be provided with the sandwiches.

For making coriander chutney

  • 1 cup coriander leaves (cilantro) securely packed, or 12 cup coriander leaves and 12 cup mint leaves, whichever is more convenient. 12 to 1 teaspoon chaat masala powder (or more as necessary)
  • 1 to 2 green chilies (optional) You can also add 2 to 3 green chilies
  • Salt or black salt to taste
  • 1 to 2 teaspoons water for blending or grinding, if desired
  • And 1 to 2 teaspoons oil for frying.

Making chutney

  • Place the coriander leaves, chaat masala powder, and green chilies in a food processor or blender and pulse until smooth. Because chaat masala already contains salt, you just need to add a pinch or two of salt. To make the chutney, grind all of the ingredients together until smooth. It is not necessary to add water. However, if you are unable to grind, you can add 1 or 2 tablespoons of water. Place the coriander chutney in a bowl and set aside. Taste the dish and season with more salt if necessary. In the event that you are creating veg sandwiches right away, cover and set aside the chutney
  • Otherwise, refrigerate.

Preparing vegetables

  • Cook the beets and potatoes until they are cooked, either by boiling or steaming them. Either in a pan, on the stovetop pressure cooker, or in the instant pot, you may steam both vegetables
  • Peel both veggies once they have been allowed to cool. then finely slice the beets and potatoes, and combine them all together. Remove the onion and cucumber from their skins and thinly slice them
  • Finely slice the tomatoes as well. The onions should be peeled and rinsed. Slice the onions very thinly

Making veg sandwich

  • If you like, you may trim the edges of the bread pieces. Butter the bread pieces on both sides equally and well
  • Apply the coriander chutney to the slices at this point. Place all of the vegetable pieces one by one on the baking sheet. Sprinkle the black salt and chaat masala on top of each of them, or alternate between them, as desired. Cover the sandwich with the slices of bread that have been brushed with butter and chutney
  • Using a sharp knife, cut into triangles or rectangles
  • Serve the Bombay veg sandwich immediately with tomato ketchup and coriander chutney on the side to complete the meal. Do not allow them to rest since they will become wet.
  1. Cooking the potato in the microwave is an option. Make sure to thoroughly wash the potato. Prick the potatoes all over with a fork and microwave them for 4 to 5 minutes in the oven
  2. During the time that the beets and potatoes are cooking, you may slice the remaining vegetables and begin to create the chutney. You may use whole wheat bread, brown bread, multigrain bread, or white bread in place of the whole wheat bread. However, white bread provides the greatest taste in a veg sandwich, which is how it is prepared by street food sellers in Mumbai
  3. Dairy butter is utilized in the preparation of these veg sandwiches. However, vegan butter may simply be substituted
  4. You could even toast these veg sandwiches if you want.
See also:  Where To Buy Tea Sandwiches?

Nutritional Values Recipe for Veggie SandwichesAmount Per Serving Calories314Calories from Fat 99 percent of the daily recommended intake * Fat11g 6 g Saturated Fatty Acids (17 %) 1 gram of trans fat (38 percent) 1 gram of polyunsaturated fat 3 g of monounsaturated fat Cholesterol24mg 8% of the total sodium intake (556mg) Potassium668mg is 24 percent of the total. Carbohydrates (47 g): 19 percent 16 percent fiber (5g) and 21 percent sugar (7g) are included. 8 g of protein (8% of total) Vitamin A761IU is 16 percent of the total.

  • Vitamin B3 (Niacin)4mg (59%) Vitamin B3 (Niacin) Vitamin B61mg at a concentration of 20% Vitamin B121g is 50 percent of the total.
  • Vitamin E1 milligrams (7 percent) 7 percent of the daily recommended intake of Vitamin K19g Calcium is 18 percent (168mg).
  • Iron14mg is 27 percent of the total.
  • This Veg Sandwich recipe from the blog archives (first published in April 2012) has been reprinted and revised on 7 June 2021 to reflect the most recent changes.
  • I provide vegetarian recipes from India to people all around the world.

I can assist you in making your culinary journey easier by providing you with tried and proven recipes that are presented with step by step images, plenty of hints, and recommendations to help you along the way.

Creamy Vegetable Sandwich

It’s simple to create this creamy veggie sandwich for back to school, and it also doubles as a delicious and quick supper alternative. It’s creamy, cheesy, and filled with vegetables, and it’s really delectable! Thank you to Libby’s Vegetables for providing sponsorship for this post. Intense time management is required while juggling school and employment obligations, as well as everyone’s schedule and mealtimes. As a result, I’m constantly on the lookout for quick, simple, yet nourishing dishes that my family can enjoy together.

I enjoy making this Back to School meal withLibby’s Vegetables since it is simple, wholesome, and delicious to make.

This vegetable sandwich is

  • Creamy and cheesy
  • Full with vegetables
  • Very customisable
  • A complete and fuss-free supper
  • And, last but not least, absolutely delicious
  • A.

The fact that my children enjoy this sandwich makes it a go-to option for lunches and weeknight dinners alike. It’s also quite simple to put together. Prepare the filling, put it on your preferred bread, then toast or broil it until it is golden brown. It doesn’t get any easier than this, does it? The vegetables are essential to this recipe, and they add a wonderful delicate crunch to the dish. In the case of a finicky eater, mash the vegetables and include them into the mixture. Because Libby’s Vegetable Cups are already pre-cut, cleaned, and cooked (a.k.a.

Take healthy shortcuts that allow me to create great homemade meals in a jiffy, which is essential to keeping my family happy and healthy during the school year is something I believe in strongly.

Recipe Ingredients

  • In a mixing bowl combine butter, cream cheese, and shredded mozzarella cheese (I used mozzarella but you may use any cheese of your preference). A red onion, Libby’s Diced Carrot Cups, Libby’s Sweet Pea Cups, and Libby’s Whole Kernel Sweet Corn Cups are some of the vegetables used in this recipe. Garlic, tomato ketchup, Italian seasoning, red pepper flakes, salt, and pepper are used as seasonings and aromatics in this dish. It is best to use oatnut bread, but any sliced bread of your preference will do

Step by Step Instructions

1 – Drain and put aside each Libby’s Vegetables Cup of vegetables. In a large skillet, melt the butter over medium heat, then add the onions and garlic. Cook until the onions are tender and transparent, about 10 minutes. 2, 3, and 4 – Add in the Italian seasoning, pepper flakes, salt, and pepper to taste. Combine the vegetables and cilantro in a large mixing bowl. Make a decent mix out of it. Allow it to cool. 5 to 8 – In a large mixing bowl, combine melted cream cheese, tomato ketchup, shredded mozzarella, and veggie filling; stir until well combined.

For the Vegetable Sandwich

9 to 12 – Spread butter on both sides of the bread pieces that are facing up. Place a portion of the filling in the center of the pie and smooth it out evenly. Another slice of bread is placed on top. Apply a thin layer of butter on top. 13. Preheat a grill pan (or griddle) over medium heat and set the sandwich, butter side down, on the griddle. Cook for 2 minutes, or until the potatoes are crispy and golden. 1415 – Spread some butter on the side of the pan that will be facing up and cook until golden brown.

This dish is delicious, cheesy, and satisfying. The creamed veggie sandwich is ready to be served! Cut in half and serve while still warm! Create this back-to-school dish and discover more about Libby’s Vegetables by visiting their website.

Serving suggestions

I think that these sandwiches are a complete and substantial lunch on their own, but you can also serve them with your favorite soup or salad for a more hearty supper in the winter. These are also great for picnics, parties, and potlucks since they may be served as tea sandwiches. Because they don’t become soggy, you can quickly reheat them to crisp them up (either in the oven or on a griddle). As a finger sandwich in their lunchbox (even when at home), with some fruits and chips or crackers of their choosing, is one of the entertaining ways I’ve been giving this to the kids.

This Creamy Vegetable Sandwich is sure to satisfy your cravings!

Thank you very much!

Please rate the recipe by selecting the appropriate number of stars from the drop-down menu.

Creamy Vegetable Sandwich

  • You may eat these sandwiches as a complete and substantial lunch on their own, but you can also serve them with a bowl of soup or a salad for a more hearty supper. These are also great for picnics, parties, and potlucks since they may be served as tea time sandwiches. Because they don’t go soggy, you can quickly reheat them to crisp them up (in the oven or on the griddle). As a finger sandwich in their lunchbox (even when at home), with some fruits and chips or crackers of their choosing, is one of the entertaining ways I’ve been giving this to the children. Their excitement is palpable. This Creamy Vegetable Sandwich is sure to please you! After making this dish, please leave a rating by clicking on the stars on the recipe card on the right. Please accept my thanks. Also, you may follow me on Facebook and Instagram to see what’s cooking in my kitchen! By clicking on the stars below, you can express your opinion on the recipe.

For the creamy vegetable filling

  • A tablespoon of butter or oil
  • 12 teaspoon minced garlic
  • 12 cup chopped onions (red or white)
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 14 teaspoon red pepper flakes or jalapenos, optional and adjust to taste
  • 14 teaspoon red pepper flakes or jalapenos, optional and adjust to taste 12-tablespoon Italian seasoning
  • 1-cup Libby’s Diced Carrot
  • 1-cup Libby’s Sweet Pea
  • 1-cup Libby’s Whole Kernel Sweet Corn
  • 2-tablespoon finely chopped cilantro
  • 3 tablespoons mayonnaise
  • 4 ounces cream cheese, room temperature or warmed in the microwave for 10 seconds
  • 2 tablespoons ketchup
  • 1 cup mozzarella shredded, or cheese of choice

Make the vegetable sandwich spread

  • Libby’s Vegetable Cups should be drained and placed aside. In a large skillet, melt the butter over medium heat, then add the onions and garlic. Cook until the onions are tender and transparent, about 15 minutes. Combine the Italian seasoning, pepper flakes, salt, and pepper in a large mixing bowl, then add the vegetables and cilantro. Cook for 1-2 minutes after giving it a good stir. Remove it from the fire and let it aside to cool somewhat
  • Softened cream cheese, tomato ketchup, shredded mozzarella, and veggie filling should be combined in a mixing dish before serving. Mix until everything is well-combined, then divide the mixture into four equal parts.

For the vegetable sandwich

  • Spread butter on both of the bread slices that are facing up. Place a portion of the filling in the center of the pie and smooth it out evenly. Another slice of bread is placed on top. Apply a little layer of butter on top
  • Cooking on a grill pan (or griddle) over a medium flame is recommended. Place the sandwich on the grill pan with the butter side down. Cook for 2 minutes, or until the potatoes are crispy and golden. Apply some butter to the side of the pan that will be facing up and cook until golden brown
  • Remove the sandwich from the oven and place it on a cooling rack (this will prevent the sandwich from becoming mushy)
  • It’s delicious, cheesy, and satisfying. The creamed veggie sandwich is ready to be served! Cut in half and serve while still warm.
  • Cooking the vegetable filling a day or two ahead of time and storing it in the refrigerator is recommended. Fresh or frozen vegetables will require longer preparation time. It is possible to serve this sandwich without grilling it as well, but we prefer it crispy. In order to make your sandwich even more nutritious and tasty, use some greens. Place the grilled sandwiches on a cooling rack to preserve them crispy and prevent them from becoming mushy due to the heat generated by the grill.

Reader Interactions

These simple vegan sandwiches are every bit as satisfying as those made with meat or cheese. They’re all fresh, nutritious, and delicious, making them ideal for lunch. If you follow a mostly plant-based diet, there’s a decent chance you’ve encountered some mediocre vegan sandwich options. I’m certain I have! Lettuce that has become soggy. Bread that has become soggy. There is no taste. No thanks, I’m not interested. Unfortunately for us, vegan sandwiches do not have to be made in such a manner.

You’ll discover that vegan sandwiches may be just as wonderful as their traditional counterparts if you experiment with different sauces and spreads, roasted or pickled vegetables, and/or fresh herbs.

They’re all wonderful, but perhaps even more crucially, they’re all easy to transport.

Very Veggie Vegan Sandwiches

If you want to stuff your face with vegetables at lunchtime, these vegan sandwiches are perfect for your needs. They feature a variety of vegetables such as tomatoes, cauliflower, avocado, artichokes, and more! Sandwich with Heirloom Tomatoes During the summer and early fall, I eat this sandwich on a regular basis. Smooth avocado and tangy white bean spread are the perfect complements to the luscious tomato slices on this plate. Avocado on a toasted baguette If you enjoy avocado toast, then you’ll enjoy this avocado sandwich even more!

Sandwiches with Romesco Sauce on Cauliflower Even while the roasted cauliflower serves as a savory and gratifying filling for these vegetarian sandwiches, it is the pungent romesco sauce that elevates them to the next level of taste and satisfaction.

Tomatoes and basil Sandwich with Artichokes for a Picnic The best part about making this filling sandwich ahead of time is that it actually tastes better(!) than when you eat it right away. I like to take it on picnics in the summer or for a gourmet lunch on the fly during the week.

Vegan Riffs on Classic Sandwiches

Do you have a hankering for a BLT? What about a creamy egg salad? What about a traditional club sandwich? If you ask me, these vegan sandwiches are pretty darn close to being the genuine thing in terms of taste. Salad d’oeufs vegan Keep this a secret from my Egg Salad Recipe, but I really enjoy this vegan tofu sandwich more! Turmeric gives it its egg-like hue, vegan mayonnaise makes it rich and creamy, and capers, chives, and dill give it a pleasantly salty and sharp flavor that complements the rest of the dish.

  • Page 171 of The LoveLemons Cookbook contains a recipe for Crispy Shiitake Vegan BLT.
  • Sandwiches with a Vegan Twist I’m not sure where to begin with this sandwich!
  • One is a lemony white bean spread, while the other is a sun-dried tomato spread, and both are delicious.
  • Sandwich with Chickpea Salad My vegan take on a traditional French pan bagnat!
  • After that, I add fresh vegetables, olives, basil, and a good-quality bread to finish it off.

Vegan Sandwiches for PB J Lovers

I get what you’re thinking, and, sure, a peanut butter and jelly sandwich is already vegan in its own right. Nonetheless, this sophisticated reinterpretation of a childhood favorite is well worth trying. Page 45 of The LoveLemons Cookbook has the recipe for PB J with Hazelnut ButterStrawberry Chia Jam. The “P” in this recipe does not stand for peanuts; rather, it stands for pecans. The combination of roasted hazelnuts and pecans yields a rich, creamy nut butter that pairs perfectly with the sweet strawberry jam in this recipe.

Wrap Vegan Sandwich Ideas

Do wraps count as sandwiches in this context? I cast my vote in favor! Lunch Wraps That Are Good for You This vegan sandwich recipe is the one I make the most frequently out of all the vegan sandwich recipes I’ve tried. I use the same zingy Dijon dressing for both the greens and the chickpea filling, which results in wraps that are both delicious and simple to prepare. Chickpea Shawarma Wraps are a delicious vegetarian option. If you don’t want to use the yogurt sauce, you can easily omit it to make these wraps vegan.

Wrapped in Spinach Hummus The spinach is pulsed into the hummus before serving to sneak in some additional greens into these easy wraps.

Vegan Sandwich Ideas: Chickpea Salad Sandwiches

  • 2tablespoonstahini
  • 1teaspoonDijon mustard
  • 12garlic clove
  • 1teaspooncapers
  • 1green onion, chopped
  • 2tablespoonschopped cilantro
  • Sea salt and freshly ground black pepper

For the sandwiches

  • A handful of tiny green beans that have been cut
  • 10-12 Kalamata olives, pitted and sliced in half
  • 1 soft baguette divided in half
  • Fresh red onion, finely sliced, cleaned and dried
  • To use as a spread, vegan mayo or conventional mayo can be used. 12-14 English cucumbers, finely sliced
  • 1 radishes, thinly sliced
  • 6-8 fresh basil leaves sea salt and freshly ground black pepper are two of the most important ingredients.
  • To make the chickpea salad, put the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and a bit of salt and pepper in a food processor and pulse until smooth. Pulse until everything is well blended, but do not purée. Season with salt and pepper to taste
  • Prepare the green beans by blanching them. Preparation: Bring a small pot of salted water to a boil, while keeping an ice water bowl nearby. Green beans should be cooked for 112 minutes in boiling water before being dipped into cold water to stop the cooking process completely. As soon as it is cool, drain it, wipe it dry, and cut it into 1-inch pieces
  • Assemble the sandwiches in the following ways: Place the chickpea salad on one side of the baguette and close the baguette. The green beans should be pressed into the chickpea salad and topped with the olives and red onion slices, if desired. Top with sliced cucumbers, radishes, and basil, then spread another layer of mayo on the other half of the baguette. Season with salt and pepper to taste, if desired. Press the ingredients together, slice, and enjoy
See also:  How To Cook Eggs For Sandwiches?

This Ultimate Veggie Sandwich Will Fill You Up Without Weighing You Down

Listen up, Andrew Bui. Sandwiches, particularly ones containing meat, are among my favorite foods (see my obsession with the iconicBacon, Egg, and Cheese). However, there is something particularly wonderful and refreshing about a sandwich that is completely stuffed to the brim with vegetables. It’s the ultimate vegetable sandwich, and this is it, folks. Between two slices of bread, you’ll discover nine different veggies that have been arranged in a pleasing manner (well technically seven because avocados and tomatoes are fruit but you get what I mean).

  1. The spreads in this example are a basic avocado mash and a hummus-based spread, respectively.
  2. The sproutsAlfalfa sprouts are a must-have on my vegetable sandwiches for whatever reason they are.
  3. If you genuinely don’t care for them, don’t bother with them.
  4. Allow me to apologize for the pun, but I can’t think of a better way to express what’s going on.
  5. Even though mushrooms and tofu are delicious, I decided to make some miso-glazed eggplant that would knock your socks off.
  6. It is also possible to make it completely vegan by substituting agave or brown sugar for the honey.
  7. Please share your results with us in the comments section below!

1 cup cucumbers, thinly sliced 1 medium carrot, thinly sliced 1 cup rice vinegar 1 cup water a half teaspoon of kosher salt In order to make the Miso Eggplant, eggplant (medium size, cut into 12 inch pieces) 1 tablespoon of kosher salt 1/4 cup white miso2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon sesame oil 1/2tbsp.honey In Order to Make the Sandwiches 2avocado 1/2 lime juice (optional) Kosher Salt is a type of salt that is kosher.

peppercorns that have been freshly ground Thinly sliced heirloom tomatoes 2 heirloom tomatoes 4 small onions, finely sliced, 2 cups arugula Alfalfa sprouts (no. 2c) For the Quick Pickles, use 1/2 cup hummus and 8 slices whole wheat bread that has been toasted.

  1. Cucumber and carrots should be combined in a medium-sized mixing dish. Rice vinegar, water, and salt are added to the pan. Stir until all of the salt has been completely dissolved. Allow for a minimum of 20 minutes and a maximum of 48 hours of marinating time in the refrigerator.

In order to make the Miso Eggplant,

  1. Preheat the oven to 425 degrees Fahrenheit. Using a cutting board, spread the eggplant slices out and sprinkle with kosher salt on all sides. Allow for a 10-minute resting period. At the same time, in a separate bowl, mix together the miso, soy, rice vinegar, sesame oil, and honey. Prepare a sheet tray by lining it with parchment paper. Dip each slice of eggplant in the miso glaze on both sides and lay them on a sheet tray so that there is no overlap between the slices. Toss for 30 minutes, turning about halfway through, until browned and tender

In Order to Make the Sandwiches

  1. Remove the flesh from the avocados and place it in a small dish with the lime juice. Make a spread out of the potatoes and season with salt and pepper to taste. Toss the tomato slices with a pinch of salt and serve immediately Start by placing 14 of the avocado on one slice of bread and 2 tbsp of hummus on the other, then assembling the sandwich. To begin, place an avocado slice on a plate and then layer on the vegetables in the following order: a few slices of miso eggplant, a handful of arugula, 2 slices of heirloom tomato, pickled cucumbers, pickled carrots, shallots, and sprouts Place the other piece of bread on top, slice it in half, and serve it.

Andrew Bui is a writer and a musician. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Associate Editor for Food and Drink, Justin Sullivan Mr. Justin Sullivan works as Delish’s Assistant Food Editor, where he assists with the testing, development, and (of course) tasting of recipes ranging from one-pot dinners to simple sweets and everything in between.

You may be able to discover further information on this and other related items at the website

The BEST Vegan Sandwich – Easy Recipe

Please keep in mind that some of the links on this page are affiliate links, and I will receive a compensation if you make a purchase after clicking on those links. Try this delicious vegan sandwich with homemade creamy green goddess dressing, which is the best you’ve ever had. It takes less than 10 minutes to prepare, is filled with nutritious ingredients, and is a vegetable sandwich that the entire family will like! Everyone will want to eat this delicious and healthy lunch idea that is quick and uncomplicated.

  1. Because, let’s face it, sometimes you simply want to eat something simple.
  2. As a result, here is the very BEST Vegan Sandwich I have ever tasted!
  3. For this nutritious vegan sandwich, I used crusty ciabatta bread with the most amazingcreamy green goddess dressingspread on top, then piled with peppery arugula (a favorite of mine), crunchy radishes, bell pepper, onions, and sweet cherry tomatoes on top of the green goddess vinaigrette.
  4. They not only give a pleasant crunch, but they also provide additional nourishment.
  5. Simple vegan vegetable sandwiches like these are some of the best sandwiches I have ever tasted, and I am not just saying that since I prepared them myself.

Why you will love this recipe

  • It’s tasty and extremely beneficial to your health. You may do it in less than 10 minutes. It may be prepared ahead of time and kept in the refrigerator for up to 3 days. It’s vegan, can be easily turned gluten-free, and is a crowd-pleaser if you’re hosting a gathering. Fresh vegetables and a creamy vinaigrette are sandwiched between soft, crusty sliced bread to make this sandwich. What’s not to like about this?

A vegan macaroni salad or even a chopped salad with kale and quinoa would be a great accompaniment to this sandwich.— Recipes that would be excellent for a delightful picnic on a warm, sunny afternoon are included in this collection. What a wonderful thing it is to live! Eating delectable cuisine that you can truly ENJOY is important.

Ingredients needed to make this recipe

First and foremost, you must prepare the wonderful “Green Goddess Dressing.” It is quite simple to prepare and requires only a few ingredients.

Because of the dressing, this sandwich is elevated to an entirely new level of delectable goodness! This dressing is really delicious and elevates this sandwich to an entirely new level! In addition, it takes only a few minutes to prepare.

How to make an easy green goddess dressing

  1. In the bowl of a food processor, add all of the dressing ingredients and pulse on high until completely incorporated into a creamy dressing. This takes around 30-45 seconds and the result is really creamy. It’s very fantastic
  • Add all of the ingredients to a food processor and pulse on high until everything is well mixed.

Then simply just build the vegan sandwich

  1. Dressing should be applied liberally. Place a generous amount of dressing on both pieces of the bread (I used a big ciabatta loaf that I cut into parts after assembling the sandwich)
  2. Top with vegetables and serve. Then, on the bottom half of the bread, arrange the spicy arugula and radishes in a decorative pattern. Add sliced bell peppers, red onion, and sweet cherry tomatoes to the top of the salad. It is quite gorgeous and vibrant
  3. Please finish it. Finally, sprinkle the alfalfa sprouts over the top layer of bread and arrange it on top of the bottom half of the sandwich, which contains all of the vegetables. All of the ingredients should be lightly pressed together
  4. Then serve and enjoy. Serve the sandwich sliced up with a side of vegetable chips.
  • Dress the bread by spreading it with the dressing. Place the arugula and radishes on top of the dressing.

Combine the two pieces and slice to create a delicious veggie-packed sandwich. Simply delicious, healthy, creamy, and filling.everything you could ask for in a hearty vegan sandwich and more. This dish is best served with sweet potato wedges or these sweet and spicy baked cauliflower wings, which can also be cooked in the air-frying machine.

What to serve with this vegan sandwich

Despite the fact that this sandwich is delicious on its own, here are some of my favorite side dishes that go especially well with a hefty sandwich like this one.

  • Fries: Try these Crispy Paleo Sweet Potato Fries, No Oil Sweet Potato Wedges, or these Healthy Baked Eggplant Fries for a delicious side dish. Adding More Veggies: These are examples. Crispy Baked Beet Chips or this Easy Ranch Roasted Carrots are also delicious options. Chips or vegetables with a dipping sauce: For example, this5 Minute Hummus, thisRoasted Red Pepper Hummus, or thisRoasted Vegetable Dip are all delicious. Serve it with a light soup, such as: As an example, Sausage and Kale Soup, Creamy Tomato Soup, Creamy Asparagus Soup, or this Sweet Potato Soup are all delicious options.

Here are some more easy vegan recipes you may also enjoy

Are you looking for more delectable vegan dishes? Here are a handful that have proven popular in our household!

  • Recipes include: Roasted Butternut Squash Soup, Vegan Meatballs, Best Vegan Macaroni Salad, Mediterranean Chickpea Salad, Israeli Couscous Salad, Sweet Potato Buddha Bowl, and more.

Recipe Tips and Variations

  • There is no requirement to use ciabatta bread. I opted to use a big ciabatta loaf that I split into parts after assembling the dish, but you could use any sort of bread and simply spread the ingredients evenly if you are using slices of bread or rolls instead of a loaf. Do you want to make it low-carb? Instead of using bread, you may use lettuce cups or collard greens as a basis for your sandwich. Simply blanch the collard greens before to constructing the sandwich to make them easier to roll up in the sandwich. How to blanch collard greens may be found here, along with a video demonstration. Combine the vegetables in a large mixing bowl. Use shredded carrots, watercress, spinach, thinly sliced zucchini, or even grilled portobello mushrooms in place of the regular carrots and spinach. Add some protein to your diet. These sandwiches may be made ahead of time and can be topped with crispy baked tofu, crispy chickpeas, or even black beans for extra protein. Wrap each slice of the sandwich in parchment paper, then foil, and place it in the refrigerator for up to 3 days to keep it fresh. Keep any leftover dressing separate in an amason jar or an airtight container in the refrigerator for up to 3 days after making the dish.

Have you tried this recipe yet? If you did, please leave a remark and a rating in the section below. This recipe and post have been updated to include more process photographs as well as a revised recipe card. Print


Try this delicious Vegan Sandwich with homemade Creamy Green Goddess Dressing that you will not be disappointed! It takes less than 10 minutes to prepare, is filled with nutritious ingredients, and is a vegetable sandwich that the entire family will like!

For the vegan sandwich

  • 1/2 cupsliced red radishes
  • 1/4 cupsliced red onion
  • 1/4 cupred bell pepper (sliced thin)
  • 1/4 cupyellow bell pepper (sliced thin)
  • 1/4 cupgreen bell pepper (sliced thin)
  • 1/4 cuporange bell pepper (sliced thin)
  • 1/2 cupsliced cherry tomatoes
  • 1/2 avocado sliced (optional)
  • 1/3 cupalfalfa sprouts
  • 1 whole ciabatta loaf (sliced in half lengthwise)
  • 1 cup fresh arugula
  • 1 whole ciabatta loaf (sliced in half

For the “Green Goddess Dressing”

  • 1/2 cupdiced green onion
  • 2 cloves of peeled garlic
  • 1/4 cupvegan mayonnaise, 1/4 cupfresh lemon juice, 1/4 cup extra-virgin olive oil
  • 1/2 ripe avocado (optional – for extra creaminess or if you prefer a thicker dressing)
  • 1 tablespoon maple syrup or stevia (optional – for some sweetness if desired)
  • Kosher salt and freshly ground black pepper to taste

Make the “Green Goddess Dressing”

  1. In the bowl of a food processor, add all of the dressing ingredients and pulse on high until completely incorporated into a creamy dressing

Build the vegan sandwich

  1. Distribute the dressing evenly on each side of the bread, making sure to cover it fully. Place the arugula on the bottom half of the toast and then pile on the sliced radishes
  2. The sliced bell peppers, sliced red onion, and cherry tomatoes should be added to the side of the salad that has the radishes and arugula in it. Season with salt and pepper to taste
  3. To assemble, spread the alfalfa sprouts and sliced avocado on the top half of the loaf of bread
  4. Place the top half of the bread on top of the bottom half of the bread that has all of the vegetables and softly press down to hold the filling ingredients in place. Cut into slices and serve with vegetarian chips or your favorite chips.


  • There is no requirement to use ciabatta bread. I opted to use a big ciabatta loaf that I split into parts after assembling the dish, but you could use any sort of bread and simply spread the ingredients evenly if you are using slices of bread or rolls instead of a loaf. Do you want to make it low-carb? Instead of using bread, you may use lettuce cups or collard greens as a basis for your sandwich. Simply blanch the collard greens before to constructing the sandwich to make them easier to roll up in the sandwich. How to blanch collard greens may be found here, along with a video demonstration. Combine the vegetables in a large mixing bowl. Use shredded carrots, watercress, spinach, thinly sliced zucchini, or even grilled portobello mushrooms in place of the regular carrots and spinach. Add some protein to your diet. These sandwiches may be made ahead of time and can be topped with crispy baked tofu, crispy chickpeas, or even black beans for extra protein. Wrap each slice of the sandwich in parchment paper, then foil, and place it in the refrigerator for up to 3 days to keep it fresh. Keep any leftover dressing separate in an amason jar or an airtight container in the refrigerator for up to 3 days after making the dish.
  • Preparation time: 10 minutes
  • Category: Main Dishes
  • Method: Assembled
  • Cuisine: Mediterranean
  • Preparation time: 10 minutes

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