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Laura’s Fresh Veggie Sandwich Recipe

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★★★★★

4.9 from 52 reviews

Laura’s Fresh Veggie Sandwich is a vibrant and flavorful vegetarian sandwich featuring layers of fresh heirloom tomatoes, cucumbers, pickled red onions, baby spinach, sprouts, and creamy spreads made from cream cheese and avocado. Toasted sourdough bread holds this wholesome and refreshing mix, enhanced with fresh herbs and a touch of butter for richness. Perfect for a healthy lunch or light dinner, this recipe balances creamy, tangy, and crunchy textures with an easy broiling technique to toast the bread perfectly.

Ingredients

Scale

Pickled Onions

  • 1/2 red onion (sliced thin)
  • 1 lime or lemon (juiced)
  • Salt and pepper (to taste)

Cream Cheese Spread

  • 4 ounces cream cheese (softened)
  • 3/4 cup nonfat Greek yogurt (thick, such as 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)

Bread and Butter

  • 1 loaf sliced sourdough bread
  • 6 tablespoons butter (softened, optional)

Veggies

  • 2 large tomatoes (heirloom preferred)
  • Kosher salt (for seasoning veggies)
  • Fresh cracked black pepper (for seasoning veggies)
  • 2 small avocados (or 1 large)
  • 1/2 lemon (juiced)
  • 1/4 teaspoon kosher salt
  • 1 large English cucumber (sliced thin)
  • 1 (6 ounce) bag baby spinach
  • 1 package sprouts or microgreens (alfalfa, broccoli, or any kind)

Optional

  • 6 slices Havarti cheese or any cheese of choice

Instructions

  1. Make the pickled onions: Slice half a red onion thinly and place in a small bowl. Squeeze the juice of one lime or lemon over the onions. Season generously with salt and pepper. Set aside and stir occasionally as the onions soften and absorb the flavors.
  2. Prepare the cream cheese spread: In a medium bowl, soften and beat 4 ounces of cream cheese into a creamy paste. Add 3/4 cup thick nonfat Greek yogurt and mix thoroughly. Season with 1/2 teaspoon kosher salt, fresh cracked black pepper to taste, and 1/2 teaspoon onion powder.
  3. Add fresh herbs: Chop 1 and 1/2 tablespoons dill, 2 tablespoons parsley, and 1 tablespoon chives (optional). If fresh herbs aren’t available, substitute with 3/4 teaspoon dried dill, 1 teaspoon dried parsley, and 1/2 teaspoon dried chives. Mix into the cream cheese spread until evenly combined and creamy. Set aside.
  4. Toast the bread: Adjust the oven rack to the top position just under the broiler and preheat the broiler for 1-2 minutes. Arrange all the bread slices on a baking sheet and optionally spread softened butter on the top side of each slice for added richness. Broil the bread for 2-4 minutes, checking closely every 30 to 60 seconds to prevent burning. Remove once the tops are nicely browned but the undersides remain soft.
  5. Prepare the tomatoes: Slice tomatoes about 3/8 inch thick. Lay the slices on double-layered paper towels, then season the top side of each slice lightly with salt and pepper to draw out excess moisture. After several minutes, flip the tomato slices over onto a fresh double layer of paper towels and season the other side similarly.
  6. Make the avocado spread: Cut and scoop the avocado flesh into a bowl or plate. Mash with a fork until smooth. Add juice of 1/2 lemon and 1/4 teaspoon kosher salt. Mix well and adjust salt to taste.
  7. Prepare additional veggies: Slice the English cucumber thinly using a knife or mandolin. Rinse and dry baby spinach and sprouts or microgreens.
  8. Assemble the sandwich: Stir the cream cheese spread once more to ensure consistency. Take matching slices of toasted sourdough. Spread a thick layer of cream cheese mixture on the toasted side of one slice. On the toasted side of the matching slice, spread the mashed avocado evenly. Positioning the toasted side inward prevents injury to the palate and helps protect the sandwich from sogginess.
  9. Layer the vegetables: On the cream cheese side, layer the prepared tomato slices first, followed by thin cucumber slices, sprouts or microgreens, pickled onions, and optionally a slice of Havarti cheese. Finally, add a layer of baby spinach on top. The spinach will stick nicely to the avocado spread on the opposite bread slice.
  10. Finish and serve: Press the sandwich lightly together, then cut in half either diagonally or straight down as preferred. Serve immediately to enjoy the fresh, crisp textures.

Notes

  • Pickled onions can be prepared ahead to allow them ample time to soften and infuse flavor.
  • Using fresh herbs significantly enhances the flavor of the cream cheese spread.
  • Be vigilant when broiling bread to prevent burning — check frequently.
  • To avoid soggy sandwiches, ensure tomatoes are properly salted and rested on paper towels to remove excess moisture.
  • Optional butter on toast elevates the sandwich but can be omitted for a lighter version.
  • The toasted bread should have the toasted side inside the sandwich to prevent injury and sogginess.
  • Substitute cheese is optional, making this sandwich adaptable for vegetarians and those who prefer dairy-free by omitting cheese.

Keywords: vegetarian sandwich, fresh veggie sandwich, sourdough sandwich, cream cheese spread, pickled onions, avocado spread, healthy lunch

Find it online: https://cookedbycleo.com/lauras-fresh-veggie-sandwich-recipe/