Loaded Veggie Sandwich

Colorful summer products remind you of a thought: It’s sandwich time. Although I love fresh salads, I prefer to enjoy top-quality vegetables in sandwich form. Juicy tomatoes, crunchy cucumbers, crispy sprouts, spicy pickled onions, creamy avocado and hearty cheese – the combination of flavors and textures is unbeatable.

The key to a great veggie sandwich is quality, fresh produce and really good bread. Sad, mealy tomatoes and shredded lettuce won’t cut it, and neither will soggy white bread.

Loaded veggie sandwiches make an ideal summer lunch. Ingredients require minimal prep, no cooking required, and you can pack and take with you. They are also very easy to customize by using different spices and fillings.

The best bread for loaded sandwiches

My favorite bread for veggie sandwiches is rustic farmhouse bread or sourdough. It offers a crispy crust, a soft interior and a pleasant taste. It’s also sturdy enough to withstand the many fillings, unlike store-bought sandwich bread.

Whatever bread you choose — ciabatta and focaccia are good choices — make sure it can handle plenty of veggies and spices without falling apart. I recommend toasting softer bread before assembling your sandwich.

The best cheese to complement the vegetables

While the cheese isn’t the star of the show in this veggie sandwich, it does add nice texture and flavor. I like to use sharp cheddar cheese that’s already conveniently sliced.

Other good options are Swiss and Havatri, or you can even smear some fresh goat cheese directly onto the bread. Omit the cheese altogether, or swap it in for a cheese alternative for a dairy-free sandwich.

The best vegetables

For me, heirloom tomatoes are the key to this sandwich. I wait until they’re in season and buy nice, aromatic summer tomatoes at the farmer’s market. As soon as they show up, my cue is to stock up on other vegetables and get a loaf of bread from the baker.

Persian cucumbers are the perfect size to slice lengthwise into long, thin strips that are less likely to slide off the sandwich. Make sure your sprouts are very fresh as they have a short shelf life. You can swap out the sprouts for more lettuce if needed.

Pickled red onions add a nice touch to the sandwich. You can easily substitute fresh red onions for a brighter, spicier flavor or cucumbers for a more pronounced tangy crunch.

Easy Variations

Gluten free: Use your favorite gluten-free bread. Most varieties are firmer than wheat breads, but you may want to toast them a bit for better texture.
Vegan: Replace the cheese with a dairy-free option or omit it altogether and swap out the mayo for vegan mayonnaise like Vegenaise.
Funny Vegetable Swaps: I don’t think tomatoes, lettuce and cucumbers are negotiable, but I play around with the others. Try roasted red peppers, cucumbers, marinated kale, shaved carrots, shredded cabbage or slaw and more.
Funny spice swap: If you want your condiments to have loads of personality, try your favorite, like pesto, tapenade, chili chips, or chipotle mayonnaise.

Vegetarian sandwiches we love

Chickpea Salad Sandwich
Avocado Lettuce Tomato Sandwich (OLD)
Grilled cheese sandwich with sauerkraut on rye
cucumber sandwiches
Grilled eggplant sandwich

preparation time
10 mins

total time
10 mins

portions
2 servings

yield
2 rolls

You can buy pickled red onions at the store or you can make your own at home. Our quick pickled recipe is easy and the onions will keep in the fridge for weeks.

2 Middle Persian cucumbers
1 big Heirloom Tomato
4 (1/2 to 3/4 inch) slices rustic sourdough or farmhouse bread
2 to 3 teaspoon mayonnaise
2 to 3 teaspoon Stone-ground mustard
1 mid-ripening avocado
1 Cup broccoli or alfalfa sprouts
2 pinches kosher salt
2 pinches fresh ground black pepper
1/4 Cup pickled red onions
2 big butter salad leaves
2 to 4 slices (2 ounces) sharp cheddar cheese

Prepare the vegetables:

Trim the ends of the cucumbers and slice lengthwise into long strips 1/4 inch thick. Core the tomatoes and cut into 1/3-inch slices.
Add spices and avocado:

Spread 2 slices of bread with mayonnaise and 2 slices of bread with mustard. Arrange them so that there is one for every 2 sandwiches.

Halve and stone the avocado. Slice one half, peel and place the avocado on a slice of bread topped with mustard. Lubricate the slices with a knife and lightly press them into the bread, crushing them a little so they stick without damaging the bread.

Repeat with the rest of the avocado for the second sandwich.
Add the vegetables:

Top the avocado with sprouts and divide evenly between the 2 sandwiches. Place tomato slices on the sprouts in a single layer. Sprinkle with salt and pepper.

Divide the pickled red onions evenly between the 2 sandwiches on top of the tomato. Place a lettuce leaf on top of each, then slices of cheese. Finally, add the long cucumber slices to each sandwich, then place the mayo-coated bread slices on top, mayo-side down.

Gently press the top to stick.
Surcharge:

If desired, use a sharp chef’s knife to cut the sandwich in half. To keep them together, poke a long toothpick into each half. Serve immediately.

Leftover chopped vegetables should be wrapped tightly and refrigerated for 1-2 days. Eat compound sandwiches as quickly as possible.

Did you like the recipe? Let’s star down!