Forget everything you thought you knew about veggie sandwiches! These vibrant, flavorful vegetarian sandwiches have revolutionized my summer weeknight dinner routine. Imagine a delectable, herby, and cheesy spread coating one side, perfectly complemented by creamy avocado on the other. In between, a harmonious blend of crisp, fresh vegetables, elevated by a hint of Havarti cheese for an extra layer of savory goodness. I’m about to unveil the secrets to achieving perfectly toasted sourdough – bread that maintains its integrity and never succumbs to a soggy fate. This recipe isn’t just a meal; it’s a refreshing culinary experience, ideal for light summer lunches or effortless dinners. Get ready to be utterly obsessed!
This exceptional sandwich recipe was a highlight of our recent Get Dinner Done Challenge, bringing together food enthusiasts for a live cooking session. You can revisit the excitement and watch the full demonstration on Instagram!
Table of Contents
- The Ultimate Veggie Sandwich Experience
- Mastering the Art of the Veggie Sandwich: Essential Rules
- Key Ingredients for Your Perfect Veggie Sandwich
- Step-by-Step: How to Make a Flawless Veggie Sandwich
- Customize Your Creation: Veggie Sandwich Substitutions
- What to Serve Alongside Your Veggie Sandwich
- Storage Tips for Leftover Vegetarian Sandwiches
- Meal Prep Hacks: How to Make These Ahead
- Veggie Sandwich Frequently Asked Questions
- More Light and Refreshing Summer Dinner Recipes
- Laura’s Fresh Veggie Sandwich Recipe
Summer is a whirlwind of activity, often leaving little time for elaborate meals. Between juggling schedules and enjoying the precious moments of the season, maintaining a balanced menu can feel like a challenge. We’ve all been there, resorting to quick fixes and a lot of leftovers to get through busy weeknights. However, this sensational veggie sandwich recipe is here to be your culinary savior, offering a refreshing and incredibly satisfying solution that requires no oven and minimal fuss.
The inspiration for these incredible sandwiches came from my sister, Laura, who has perfected this recipe over years for her family. I must admit, I was initially skeptical. My preconceived notions about what makes a truly “decent” sandwich often involved a hearty protein. But Laura’s dedication to creating a flavorful, fresh, and kid-approved vegetarian option finally won me over. And boy, am I glad it did!
With soaring summer temperatures, the thought of turning on the oven for anything beyond baking a batch of cookies seems daunting. That’s precisely why these no-cook veggie sandwiches have become my go-to. They deliver all the satisfaction and flavor without heating up the kitchen. This recipe truly is a game-changer for those hot summer days when you crave something light, refreshing, and incredibly tasty.
The Ultimate Veggie Sandwich Experience
I genuinely believed a vegetarian sandwich could never captivate me in the way a hearty meat-filled “sammie” does. I always longed for my ham and turkey or a towering Dagwood stack. Yet, my sister Laura, a true sandwich connoisseur, proved me delightfully wrong. She has meticulously refined this recipe over the years, transforming it into a cherished family favorite. When a veggie sandwich can win over kids, you know it’s something special!
The moment I tasted it, my entire perception of sandwiches was turned upside down. I honestly never imagined I could be so enamored with a sandwich devoid of cold cuts. It’s a testament to the power of fresh ingredients and expertly crafted flavors.
The secret, as with many culinary masterpieces, lies in the sauces. Not just one, but two distinct, flavorful spreads are the key to this sandwich’s success. These foundational elements ensure every bite is bursting with taste and texture, elevating the humble veggie sandwich to an unforgettable meal.
Mastering the Art of the Veggie Sandwich: Essential Rules
To truly unlock the potential of these incredible veggie sandwiches, adhere to these fundamental principles. They are not merely suggestions but crucial steps to ensure a perfect, non-soggy, flavor-packed experience:
- Choose High-Quality Sourdough Bread: This is non-negotiable. Sourdough offers a unique tang and sturdy texture that stands up beautifully to all the fresh fillings. Its robust structure is essential for a sandwich that holds its form.
- Toast the Inside of the Bread, Not the Outside: This is a game-changer! Toasting only the inner surfaces of the bread creates a protective barrier against moisture from the vegetables, preventing sogginess. More importantly, it keeps the exterior soft, saving the roof of your mouth from painful encounters with sharp, crispy crusts. This technique is paramount for maintaining the sandwich’s structural integrity.
- Embrace Two Sauces, Not One: The dynamic duo of a creamy, herby cream cheese spread and a zesty avocado mash is what sets this sandwich apart. These two layers provide depth, moisture, and an explosion of flavor in every bite.
- Fresh Herbs are Paramount for the Cream Cheese Spread: While dried herbs can be substituted in a pinch, fresh dill, parsley, and chives lend an unparalleled vibrancy and aromatic complexity to the cream cheese spread. Their bright, crisp notes elevate the entire flavor profile.
- Don’t Skip the Pickled Onions: These tangy, slightly sweet onions are more than just a garnish; they provide a crucial burst of acidity and a delightful crunch that dramatically amplifies the sandwich’s overall flavor. They cut through the richness of the spreads and brighten every ingredient.
- Select Ripe, Quality Tomatoes: The quality of your tomato directly impacts the quality of your sandwich. Seek out ripe, juicy heirloom tomatoes if possible, as their superior flavor makes a significant difference. A bland tomato equals a bland sandwich.
- Season Your Vegetables: A light sprinkle of salt and pepper on your sliced tomatoes and onions isn’t just for taste; it helps draw out excess moisture, contributing to a firmer, more flavorful sandwich. Seasoning enhances the natural taste of each vegetable, rather than masking it.
These carefully considered elements combine to create a legendary veggie sandwich. It’s a meal that is remarkably filling yet surprisingly light, making it the perfect choice for scorching 105-degree days when the thought of a heavy meal is unbearable, and popsicles for dinner seems like a genuine option.
The true test of a recipe’s appeal often comes from friends. The day I prepared and photographed these sandwiches, a couple of friends tried them and were so impressed, they snapped pictures of the printed recipe to recreate for their own families that very evening. Here’s a glimpse of Mardee’s delicious rendition:
Mardee’s feedback was glowing: “In the last week, I’ve probably had about 10 of these veggie sandwiches. New life level achieved! Also, since I’m in my 40s, I add pickled beets.” It just goes to show how adaptable and addictive this recipe is! The addition of pickled beets sounds absolutely fantastic, adding another layer of tang and earthiness. Doesn’t her sandwich look incredibly appetizing?
Featured Comment
“This sandwich was delicious! It’s my first vegetarian sandwich, but not my last! The two spreads made everything come alive. And flipping the toasted side of the bread inside was genius! Yum!” – Amy
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Key Ingredients for Your Perfect Veggie Sandwich
While the ingredient list might appear extensive, rest assured these sandwiches are surprisingly simple to make, featuring readily available items. The true magic, however, lies in the thoughtful assembly. This isn’t just about combining ingredients; it’s about layering them strategically for optimal texture and flavor. Don’t worry, I’ll guide you through every step! For a complete breakdown and detailed instructions, jump straight to the recipe card below. Trust me, the extra effort in assembly is what transforms this from a good sandwich into an extraordinary one!
- Cream cheese (softened)
- High-quality non-fat Greek yogurt
- Kosher salt & fresh cracked black pepper
- Fresh dill (or dried)
- Fresh parsley (or dried)
- Onion powder
- Chives (optional but recommended for extra freshness)
- Sliced sourdough bread (the star of the show!)
- Ripe avocado
- Fresh lemon (for the avocado and pickled onions)
- Baby spinach
- Large, flavorful tomatoes (heirloom varieties are exceptional)
- English cucumber
- Nutrient-rich sprouts or microgreens
- Havarti cheese (optional, but highly recommended for flavor boost)
Step-by-Step: How to Make a Flawless Veggie Sandwich
Embark on your journey to the perfect veggie sandwich by beginning with the pickled onions – a simple step that yields incredible flavor rewards.
Thinly slice half a red onion, then douse it generously with fresh lime or lemon juice. A sprinkle of salt and pepper will not only season but also initiate the delightful pickling process, causing the onions to transform into a beautiful, tender pink hue as they sit. Allow them to marinate while you prepare the other components.
Next, it’s time to craft the star of one side of your sandwich: the creamy, herb-infused spread.
Do fresh dill and parsley make a significant difference? Absolutely! While you can certainly use dried herbs, opting for fresh will undeniably elevate the flavor profile of your spread, making this sandwich truly extraordinary. Combine softened cream cheese with thick Greek yogurt until smooth. Then, fold in fresh chopped dill, parsley, and chives (if using), along with onion powder, kosher salt, and fresh black pepper. Mix thoroughly until all ingredients are well incorporated and the spread achieves a luscious, creamy consistency.
Now, let’s toast the bread using a unique technique to achieve that perfect balance of crispness and softness.
Position your oven rack high, directly beneath the broiler element, and preheat the broiler for a couple of minutes. Arrange your sourdough slices on a baking sheet. For an undeniably epic sandwich, lightly butter the top side of each slice – a step you can omit if you’re watching calories or short on time. Critically, do not step away from the oven! Broilers work incredibly fast, and bread can go from perfectly toasted to burnt in mere seconds. Keep the oven door slightly ajar and check every 30-60 seconds. Remove the bread when the top is golden brown but the underside remains soft. This “inside toast” method prevents soggy sandwiches and protects the roof of your mouth!
Next, prepare your tomatoes to ensure they contribute flavor without excess moisture.
Slice your chosen tomatoes (heirloom if you can find them!) about 3/8 inch thick. Place these slices on a double layer of paper towels and sprinkle generously with salt and pepper. This simple step helps to draw out excess moisture, preventing your sandwich from becoming a soggy disappointment.
Now, create the vibrant avocado spread, a delightful twist on classic guacamole that adds rich creaminess and healthy fats to your sandwich.
Mash ripe avocados with a fork, then stir in fresh lemon juice and a pinch of salt. This not only seasons the avocado but also helps prevent browning. Taste and adjust seasoning as needed – a perfectly seasoned avocado spread is essential!
Once your bread is toasted (remember, buttered and toasted on the inside!), generously spread the herb cream cheese on one slice and the mashed avocado on the other. This establishes your flavor foundation.
Next comes the critical layering sequence, perfected by Laura through trial and error. This order ensures maximum flavor and structural integrity for your sandwich:
1) Layer your seasoned tomato slices directly onto the cream cheese spread.
2) Add as many layers of thinly sliced English cucumbers as your heart desires, providing refreshing crunch.
3) Gently place a generous amount of fresh sprouts or microgreens for an earthy, delicate texture.
4) Distribute your tangy pickled onions evenly over the sprouts.
5) If using, lay a slice of Havarti cheese over the pickled onions. (Highly recommended for an extra layer of savory depth!)
6) Finally, pile a handful of baby spinach. For easier assembly, you can press the spinach directly onto the avocado spread on the opposing bread slice before bringing the two halves together.
Once all the layers are complete, carefully bring the two bread halves together and gently press to secure the fillings. You’ll be amazed at how well this sandwich holds together, thanks to the double spread technique and the strategic toasting.
And voilà! Your masterpiece is complete. While the Havarti cheese adds a delightful richness, this sandwich is truly fantastic even without it. The combination of fresh vegetables and flavorful spreads creates a magic that makes you forget about meat entirely!
Customize Your Creation: Veggie Sandwich Substitutions
This sandwich converted me into a devout veggie sandwich enthusiast, and I wholeheartedly stand by the original recipe’s perfection. However, its inherent versatility means you can easily adapt it to your preferences and what fresh produce you have on hand. Don’t be afraid to get creative!
- Experiment with Raw Vegetables: Beyond our core ingredients, consider adding thinly sliced radishes for a peppery bite, crisp bell peppers for sweetness, or even different types of lettuce for varied textures. Almost any fresh, firm vegetable will be delicious.
- Incorporate Roasted Vegetables: If you’re not a fan of purely raw textures, elevate your sandwich with roasted vegetables. Try roasting bell peppers, eggplant, zucchini, or mushrooms until tender and slightly caramelized. Their deepened flavors add another dimension to the sandwich.
- Switch Up Your Spreads: The beauty of this recipe lies in its adaptability. For a different flavor profile, consider using creamy hummus, a vibrant pesto for an Italian twist, or even a pre-made flavored herb cream cheese for a shortcut. The goal is to use spreads you love to enhance your sandwich experience.
- Explore Different Breads: Sourdough is fantastic, but feel free to swap it out for other favorites. Rye bread offers a distinct flavor, focaccia provides a soft, airy base, while whole wheat, multigrain, or pumpernickel loaves offer heartiness. Even a large wrap would make a delicious alternative for a lighter meal.
- Alternate Cheese Options: If Havarti isn’t available, don’t fret! A sharp white cheddar, a mild and creamy Muenster, or even a spicy pepper jack can beautifully complement the fresh vegetables, adding a delightful cheesy punch.
As you can see, the possibilities for customization are endless. This veggie sandwich is designed to be a canvas for your culinary imagination, making it a truly versatile and endlessly enjoyable meal.
What to Serve Alongside Your Veggie Sandwich
Since our main course is already packed with fresh vegetables, traditional salad sides might feel redundant. To perfectly round out your meal and add a little something extra, consider these fantastic pairings that complement the lightness and freshness of the veggie sandwich:
- Classic Deviled Eggs Recipe >> A protein-packed, creamy classic that’s always a crowd-pleaser and adds a touch of elegance.
- Best EVER Potato Salad >> The ultimate cookout staple, offering a hearty, satisfying contrast to the fresh sandwich.
- The BEST Macaroni Salad Recipe >> Another timeless summer favorite; this recipe will be the only one you’ll ever need.
- Santa Maria Beans >> Smoky, subtly sweet, and wonderfully comforting – a perfect regional favorite for summer gatherings.
- Roasted Red Potatoes in Oven >> Crispy on the outside, tender on the inside, these roasted potatoes are a simple yet delicious side.
- Bacon Wrapped Potatoes >> Irresistible tiny potatoes enveloped in savory bacon, a delightful indulgence.
- Sea Foam Salad (Creamy Pear Jello) >> A fun, retro creamy jello salad that brings a unique, refreshing sweetness.
- Homemade Mozzarella Sticks from Sugar Spun Run >> For a crispy, cheesy treat that adds a bit of fun to the meal.
- Watermelon Blueberry Salad from West via Midwest >> A sweet and hydrating fruit salad that’s incredibly refreshing on a hot day.
- Air Fryer French Fries from Savory Nothings >> Perfectly crispy fries, made lighter in an air fryer, for that classic sandwich shop feel.
Storage Tips for Leftover Vegetarian Sandwiches
Due to the high water content of fresh vegetables, assembling veggie sandwiches too far in advance is a recipe for soggy bread. To truly enjoy these sandwiches at their best, it’s highly recommended to assemble them right before serving. This ensures every bite is crisp, fresh, and perfectly textured.
Instead of pre-making entire sandwiches, adopt a “components-first” storage strategy. Prepare and store each element separately, and then assemble only as needed. This approach guarantees optimal freshness and avoids the common pitfall of a waterlogged sandwich.
Here’s how to store each component effectively:
- Sourdough Bread: Store the loaf in its original bag or an airtight container at room temperature for a few days. For longer storage, it freezes beautifully.
- Fresh Vegetables: All sliced fresh vegetables, such as cucumbers, spinach, and sprouts, should be returned to their original packaging or transferred to airtight containers and refrigerated. They will stay crisp for several days.
- Cream Cheese Spread: This herby spread can be made ahead and stored in an airtight container in the refrigerator for 4-5 days, making it a convenient meal prep component.
- Mashed Avocado: Avocado tends to brown quickly once exposed to air. To minimize discoloration, try to prepare only the amount you intend to use immediately. If you must store it, press plastic wrap directly onto the surface of the mashed avocado to create an airtight seal. For more in-depth tips on preventing avocado from browning, refer to my comprehensive guacamole post.
By storing components separately, you maintain the quality and freshness of each ingredient, allowing for quick and easy assembly of perfect sandwiches whenever cravings strike.
Meal Prep Hacks: How to Make These Ahead
These veggie sandwiches are surprisingly accommodating for meal planning, allowing you to get a significant head start on preparation. While full assembly should be reserved for serving time, many components can be prepped in advance, streamlining your future meal creation.
- Bread: Sliced sourdough bread freezes beautifully. Keep a loaf in the freezer, and simply pull out slices as needed for quick thawing and toasting.
- Cream Cheese Mixture: This flavorful spread is an excellent candidate for advance preparation. Make a larger batch and store it in an airtight container in the refrigerator for up to 4-5 days. It’s also incredibly versatile for other uses!
- Avocado Spread: While fresh is always best, the avocado spread can be made 2-3 days ahead. Be aware that it may experience some slight discoloration, even with lemon juice. To help combat browning, press plastic wrap directly onto the surface of the mashed avocado before sealing the container.
- Freezing Mashed Avocado: Yes, you can freeze mashed avocado! While the texture might be slightly more watery than fresh, it’s a viable option. Transfer mashed avocado to a freezer-safe ziplock bag, pressing out as much air as possible before sealing. Use within one month. To serve, thaw at room temperature for 10-15 minutes and give it a good stir.
- Pickled Onions: These are ideal for making ahead! Prepare them up to 7 days in advance and store them in a sealed container in the refrigerator. The extra time allows the flavors to meld beautifully.
- Other Vegetables:
- Tomatoes: For best results and to prevent sogginess, slice tomatoes at the last minute.
- Cucumbers: These can be sliced ahead of time and stored in an airtight container in the fridge.
- Bell Peppers: If adding, bell peppers can be sliced and stored in advance.
- Spinach/Sprouts: Keep these in their original packaging or a crisper drawer until ready to assemble.
By preparing these components in advance, you significantly reduce prep time on busy days, making it quick and effortless to enjoy a fresh, delicious veggie sandwich.
Veggie Sandwich Frequently Asked Questions
Absolutely! This veggie sandwich is packed with nutrients. Sourdough bread is renowned for its health benefits, offering fiber, various nutrients, and a good amount of protein. The creamy cheese spread gets an extra protein boost from the nonfat Greek yogurt. And with an abundance of non-starchy vegetables, you’re getting a nutrient-dense meal with fewer calories compared to dishes featuring starchy vegetables like corn or potatoes. It’s a fantastic way to nourish your body with wholesome ingredients.
The possibilities are endless! Our recipe focuses on a delightful combination of crisp cucumber, tender baby spinach, juicy tomatoes (especially heirloom varieties), and delicate sprouts or microgreens. For raw additions, consider thinly sliced bell peppers, red onion, mushrooms, artichoke hearts, shredded cabbage or radicchio, or even a few zesty radishes. If you prefer cooked vegetables, try roasted or sautéed asparagus, eggplant, carrots, zucchini, or yellow squash. And for a unique twist, mashed legumes like chickpeas, lentils, or green peas can create a hearty spread or topping!
For a veggie sandwich, a thick and creamy sauce is ideal to prevent sogginess from the fresh vegetables – this isn’t a drippy burger! Our recipe shines with two incredible sauces: a creamy, herb-seasoned cream cheese and Greek yogurt spread, and a zesty, lemony mashed avocado. These provide perfect texture and flavor. Beyond these, you could also try Homemade Chipotle Sauce, classic Garlic Aioli, refreshing Tzatziki Sauce, robust Homemade Horseradish, or even a spicy Tyrokafteri (Spicy Feta Cheese Spread). A light drizzle of Balsamic Vinegar Reduction can also add a sophisticated tang.
Making a delicious veg sandwich is simple! Start by choosing a sturdy bread like sourdough. Next, select your favorite creamy spreads – in our recipe, it’s an herb cream cheese and a mashed avocado. Then, layer in an assortment of fresh vegetables. We use baby spinach, sliced tomato, sliced cucumber, and sprouts, along with our essential pickled onions and optional Havarti cheese. The key is in the layering and proper bread preparation. Be sure to check the recipe card for all the tips and tricks to make your sandwich absolutely amazing!
Vegetarians enjoy a wide array of delicious fillings for sandwiches! Naturally, fresh vegetables are a staple, often complemented by cheeses, eggs, or plant-based spreads like mashed beans, lentils, or chickpeas. Today’s sandwich proudly showcases the incredible versatility and flavor of fresh vegetables as the main event. It’s a wonderful reminder that while meat has its place, the vibrant, rich flavors of a farmer’s market heirloom tomato can truly give any ham and cheese sandwich a run for its money, offering a refreshing and equally satisfying culinary experience.
More Light and Refreshing Summer Dinner Recipes
As the summer heat intensifies, my focus shifts to recipes that keep the kitchen cool and meals light and effortless. I gravitate towards fresh salads, grilling, and easy, no-cook options like these amazing veggie sandwiches. If you’re looking for more ways to enjoy delicious meals without the fuss, explore these other fantastic recipes:
- Grilled Squash, Red Pepper, and Feta Sandwich>> A beloved summer recipe that’s packed with grilled goodness and savory feta.
- 20 Minute Broccoli Lemon Pasta Skillet >> A quick and simple pasta dish, perfect for a busy weeknight.
- Easy Sesame Noodles with Spring Veggies >> Chilled noodles and crisp vegetables coated in an addictive sesame-peanut sauce – an absolute summer favorite.
- My Favorite Green Goddess Salad >> If you love a substantial, greens-packed meal, this vibrant salad is designed for you!
- Easy Broccoli and Bacon Salad >> A classic, versatile salad that can serve as a side, a light lunch, or a simple main course.
- Italian Tortellini and Pepperoni Pasta Salad >> My go-to Italian pasta salad, brimming with pepperoni, cherry tomatoes, various cheeses, olives, and more.
- How To Make The Best BLT Sandwich! >> Minimal cooking and maximum flavor, ideal for showcasing peak-season summer tomatoes.
- Grilled Tomato, Basil & Mozzarella Salad (Caprese Salad Recipe) >> Quick grilling adds incredible depth to this fresh and vibrant Caprese salad.
- Lemon Pasta with Ricotta and Fresh Peas (30 Minutes) >> A light, bright, and quick pasta dish perfect for warmer weather.
- Light Citrus Buttered Prawns with Zoodles from The Wooden Skillet >> A fresh, low-carb seafood option.
- Grilled Eggplant with Greek Relish and Creamy Polenta from Feasting at Home >> A flavorful and elegant vegetarian dish.
- Lemony Cucumber Couscous Salad from Budget Bytes >> A light, tangy, and refreshing side or main.
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Laura’s Fresh Veggie Sandwich
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Ingredients
For the pickled onions
- 1/2 red onion, sliced thin
- 1 lime or lemon, juiced
- salt and pepper
For cream cheese spread*
- 4 ounces cream cheese, softened a bit
- 3/4 cup nonfat greek yogurt, a good, thick kind ( I like Fage)
- 1/2 teaspoon kosher salt
- fresh cracked black pepper, to taste
- 1/2 teaspoon onion powder
- 1 and 1/2 tablespoons fresh chopped dill, or 3/4 teaspoon dried dill
- 2 tablespoons fresh chopped parsley, or 1 teaspoon dried parsley
- 1 tablespoon chives, finely minced (optional)**
For the bread
- 1 loaf sliced sourdough bread
- 6 tablespoons butter, softened, optional
For the tomatoes
- 2 large tomatoes, heirloom is best
- kosher salt, for seasoning veggies
- pepper , for seasoning veggies
For the avocado spread:
- 2 small avocados, or 1 large
- 1/2 lemon, juiced
- 1/4 teaspoon kosher salt
Assemble the sandwiches
- 1 large English cucumber, sliced thin
- 1 (6 ounce) bag of baby spinach
- 1 package sprouts or microgreens, alfalfa or broccoli, or any kind of microgreen
- 6 slices Havarti cheese , or any cheese, optional
Instructions
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Make the pickled onions: Do this first so the onions have time to soften. Slice half a red onion and add to a small bowl. Juice 1 lime or lemon and add to the onion. Sprinkle generously with salt and pepper. Set aside, going back to stir the onions every few minutes.
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Make the cream cheese spread: Add 4 ounces cream cheese to a medium bowl and use a spatula to stir it into a creamy paste, trying to get out the lumps. Add 3/4 cup greek yogurt and mix them together.
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Add 1/2 teaspoon kosher (or sea) salt, black pepper to taste, and 1/2 teaspoon onion powder. Use fresh herbs if you have them; they seriously make this sandwich over the top. Chop up about 1 and 1/2 tablespoons dill, 2 tablespoons parsley, and 1 tablespoon chives if you have them. (Use dried herbs if you don’t have fresh: 3/4 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon chives.) Mix really well until everything is evenly dispersed and the spread is a little more creamy. Set aside.
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Toast the bread: Move your oven rack to the top of the oven, right under the broiler. Preheat your broiler for 1-2 minutes. Put all the slices of bread you plan to use on a large baking sheet. Spread the tops with soft butter, if you want this to be the BEST sandwich. It’s optional!
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Broil for 2-4 minutes. Set your timer for 1 minute at a time and do not walk away. Check it every 30-60 seconds. Leave your oven door open and watch it if you want to! This bread will light on fire so fast if you forget about it! Pull them out when they are just browned on top; they will still be soft on the under side. Set aside.
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Prep the tomatoes: Slice your tomatoes about 3/8 inch thick. (A little more than 1/4 inch, but not quite 1/2 inch.) Set the slices on double lined paper towels. Sprinkle the top of each slice with salt and pepper and let them rest. (this helps get rid of excess moisture)
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Make the avocado spread: Cut the avocados and scoop out the flesh onto a plate or cutting board. Mash with a fork. Add the juice of 1/2 lemon and 1/4 teaspoon salt. Stir it to combine. Taste it and make sure it has enough salt.
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Prep the rest of the veggies: Slice the cucumber thin, with a knife or mandolin.
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Flip the tomatoes over onto new double layered paper towels, and season lightly with salt and pepper on the new side.
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Sandwich assembly: Stir the spread one more time. Assembly can be buffet style, or you can make the sandwiches for your guests and have them cut and ready to serve. Here’s how it goes down:
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Take matching bread slices. On THE TOASTED SIDE, add a thick layer of cream cheese spread. On the other piece of bread (on the toasted side!) add a good smear of mashed avocado. It’s important to put the toasted side of the bread on the inside to save the roof of your mouth (am I the only one constantly injured from sharp toast??) It also helps your sandwich hold up to all the veggies, which are so watery they will ruin your sandwich faster than you can say soggy sad.
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Layer the veggies on your sandwich in this order: 1) tomatoes on cream cheese 2) as many layers of thin sliced cucumbers as you want 3) sprouts 4) pickled onions 5) slice of Havarti cheese, if using 6) spinach last, which will stick perfectly to the avocado spread on the other bread slice.***
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Cut the sandwich in half. I will leave it up to you whether this sandwich is sliced diagonally or rectangle; some opinions are too sacred to be imposed upon.
Notes
- 1 block cream cheese (8oz)
- 1 and 1/2 cups greek yogurt
- 1 teaspoon kosher salt (or sea salt) (use less if you are using table salt)
- 3 tablespoons fresh dill
- 1/4 cup fresh parsley
- 1 teaspoon onion powder
- 2 tablespoons chives (optional)
**Chives: Sometimes I have a hard time finding chives, and then sometimes they are like 5 dollars for a bunch. I cheap out and buy green onions instead and just chop them really tiny as if they were chives. Green onions have a little bit stronger of a flavor than chives, but it’s close.
***Other veggie ideas: You can add any veggie you like to this sandwich. My next top picks would be pepperoncinis, sliced bell pepper, or sliced roasted bell pepper from a jar. You could also add mushroom, artichoke hearts, cabbage or radiccio (cut into strips), sliced radishes, arugula or baby kale, or any other kind of greens you enjoy. If you roast or sauté asparagus, eggplant, carrot, zucchini, or yellow squash, those would all be great options for a cooked veggie sandwich!
How to store leftover vegetarian sandwiches
Vegetables are mostly water. Making a veggie sandwich ahead of time is like trying to package up your water and your bread in the same plastic bag. Don’t go there unless you really love soggy bread.
You’re much better off only assembling sandwiches as you need them. Have extra veggies ready to go in case someone wants more, but don’t put any extra sandwiches together until someone decides for sure they want one.
Instead of storing already made sandwiches, store individual components and assemble as needed. The sourdough goes back in its bag and can be out at room temperature for a few days. All fresh veggies can either be returned to their container or added to an airtight container with a lid and kept in the fridge for a few days. The cream cheese spread can also be stored in a tupperware in the fridge. Mashed avocado can tend to brown, so try to only make what you will use. I have a whole section in my guacamole post about how to store avocado so it doesn’t go brown if you’d like to learn more!