Best Vegetarian Sandwich Recipe – How To Make The Ultimate Veggie Sandwich

Andrew Bui

Listen I love sandwiches, especially those that have meat in them (see my obsession with the iconic Bacon, Egg, and Cheese). But there’s something so special and refreshing about a sandwich that is absolutely packed to the gills with veggies. And this folks, is the ultimate veggie sandwich. Between two slices of bread you will find nine different vegetables packed together in harmony (well technically seven because avocados and tomatoes are fruit but you get what I mean)There are a few things I want to see in every veggie sandwich and they’re all in here:

Veggie Spread

This adds some creaminess and sauciness that you’d typically get from something like mayo but can be accomplished with plant-based ingredients. In this case we have two spreads: a simple avocado mash and hummus. They both act as glue, holding every component of the sandwich together, while also providing richness and texture.

Sprouts

For whatever reason alfalfa sprouts are a must for me on veggie sandwiches. Those distinctively  smelling, wiry little micro greens add so much to a veggie sandwich. If you really don’t like them you, skip them.

Something “Meaty”

Pardon the pun but I truly can’t think of a better way to describe it. You need a more substantial veggie that can add some heft and protein to the sandwich. Mushrooms and tofu are great, but I opted for some miso-glazed eggplant that will knock your socks off.

This is just a baseline sandwich, you can swap out anything or even, dare I say it, add more vegetables. It can also be made fully vegan if you swap out the honey for agave or brown sugar.

Tried this ultimate sandwich at home? Let us know how it came out in the comments below!

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Yields:

4

Prep Time:

0

hours

29

mins

Total Time:

1

hour

0

mins

For The Quick Pickles

1


medium carrot, julienned

For The Miso Eggplant

1


medium eggplant, sliced into ½ inch slices

For The Sandwiches

Freshly ground black pepper

2


heirloom tomatoes, sliced thick

2


small shallots, thinly sliced

8


slices whole wheat bread, toasted

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For The Quick Pickles

  1. In a medium bowl combine cucumber and carrots. Cover with rice vinegar, water and salt. Stir until salt is fully dissolved. Cover with plastic wrap and let marinate in the fridge for at least 20 minutes and up to 48 hours.

For The Miso Eggplant

  1. Preheat oven to 425º F.Lay eggplant slices out on a cutting board and sprinkle all sides with kosher salt. Let sit for 10 minutes. Meanwhile in a small bowl whisk miso, soy sauce, rice vinegar, sesame oil and honey.
  2. Line a sheet tray with parchment paper. Dip each slice of eggplant, both sides, in the miso glaze and arrange them on the sheet tray so there is no overlap. Roast for 30 minutes, flipping halfway through until browned and tender

For The Sandwiches

  1. In a small bowl scoop out the flesh of the avocados and add lime juice. Mash into a spread, seasoning with salt and pepper to taste. Sprinkle the tomato slices with a sprinkle of salt.
  2. Start building the sandwich by spreading ¼ of the avocado on one slice of bread and 2 tbsp of hummus on the other. Begin with the avocado slice then stack the veg in the following order: a few slices of miso eggplant, handful of arugula, 2 slices heirloom tomato, pickled cucumbers, pickled carrots, shallots then sprouts. Top with the other piece of bread, slice in half and serve.

ultimate veggie sandwich macro vertical

Andrew Bui

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