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Delicious Veggie Sandwich

Featured in Easy Sandwiches Done Right.

This veggie sandwich is all about fresh stuff piled high so it tastes great and feels good. We're talking a creamy herb spread you whip up yourself, using Greek yogurt and herbs. That's paired with smashed avocado on toasted sourdough. Some red onions get a quick pickle for a bit of zing. Then you've got your crunch from tomatoes, cucumbers, sprouts, and spinach. We put it together in a special way and toast it just right so it doesn't get mushy. Every bite is awesome. Feel free to throw in some Havarti cheese, or swap out the veggies. It's like getting a sandwich from a fancy cafe, but it's way better for you and really filling.
Emily Watson
Updated on Fri, 14 Feb 2025 23:27:28 GMT
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Laura's Fresh Veggie Sandwich Pin it
Laura's Fresh Veggie Sandwich | thefamilycooks.com

Transform everyday produce into an artisanal sandwich masterpiece featuring bright pickled onions, rich spreads, and garden-fresh vegetables. Each carefully chosen ingredient creates a harmonious blend of flavors and textures in this café-style creation.

This recipe emerged from countless attempts to capture the essence of a beloved local café sandwich. The final version brings together classic elements in a fresh way that's become a household favorite.

Core Ingredients

  • Crusty sourdough: Fresh-baked with good structure
  • Cream cheese: Softened, full-fat variety
  • Strained yogurt: Thick Greek-style preferred
  • Fresh herbs: Vibrant and crisp
  • Heirloom tomatoes: Ripe but still firm
  • Ripe avocados: Gently soft when pressed
  • Seedless cucumber: English variety recommended
  • Red onions: Fresh and crisp
  • Fresh sprouts: Dry and perky

Preparation Method

Onion Pickling:
Slice onions thinly, combine with fresh lime juice, salt and pepper. Marinate 30 minutes, stirring occasionally until vibrant and tender.
Herbed Spread:
Whip cream cheese until light, incorporate yogurt gradually. Season with aromatics and fresh herbs. Rest for flavor development.
Toast Preparation:
Butter bread slices thoroughly. Broil until golden while maintaining soft interior. Watch carefully to prevent burning.
Tomato Preparation:
Cut uniform slices, salt generously. Allow moisture to release on paper towels, turning once. Pat dry before use.
Avocado Mash:
Mash avocados to preferred texture. Season with citrus and salt immediately. Process for extra smoothness if desired.
Final Assembly:
Layer spreads on toasted surfaces. Add vegetables in sequence: tomatoes, cucumber, pickled onions. Top with fresh greens and sprouts. Press gently to combine.
Easy Laura's Fresh Veggie Sandwich Pin it
Easy Laura's Fresh Veggie Sandwich | thefamilycooks.com

The careful selection of ingredients creates a perfect balance - tangy pickled elements, creamy bases, and fresh produce all working in harmony.

Advance Preparation

Pickle onions up to seven days ahead. Herbed spread keeps three days refrigerated. Prep vegetables just before serving.

Storage Guidelines

Store all elements separately. Cover avocado spread directly with plastic to maintain freshness.

Accompaniments

Serve alongside warming soups in cold months or fresh greens in summer. Chilled cucumber soup complements year-round.

Delicious Laura's Fresh Veggie Sandwich Pin it
Delicious Laura's Fresh Veggie Sandwich | thefamilycooks.com

This thoughtfully crafted sandwich transforms humble vegetables into an impressive meal. The interplay of pickled, creamy, and fresh elements creates an appealing combination for all diners.

Frequently Asked Questions

→ Is this okay for vegans?
Yep! Just use a cream cheese that doesn't have dairy, and skip the Havarti.
→ How long will the pickled onions keep?
Those quick-pickled onions are good in the fridge for about seven days.
→ What if I don’t have sourdough?
No problem, just use any bread that's strong enough for toasting.
→ What's the best way to keep the sandwich from being a soggy mess?
Put the creamy stuff on the toasted bread, and put the tomatoes near the cream cheese.
→ Can I get the cream cheese ready beforehand?
Totally, you can make it up to five days early. Just keep it in the fridge.

Veggie Sandwich

A veggie sandwich that's packed with flavor! Herb cream cheese, avocado, fresh veggies, and pickled onions, all on toasted sourdough.

Prep Time
25 Minutes
Cook Time
5 Minutes
Total Time
30 Minutes

Category: Sandwiches

Difficulty: Intermediate

Cuisine: West Coast Fusion

Yield: 6 Servings (6 sandwiches)

Dietary: Vegetarian

Ingredients

→ Onion Pickling

01 Half of a red onion, sliced as thin as possible
02 Juice from one lemon or lime
03 A pinch of salt and a sprinkle of pepper

→ Creamy Spread

04 4 oz of cream cheese, super soft
05 About 3/4 cup of plain nonfat Greek yogurt (Fage is great)
06 A little less than 1 teaspoon kosher salt
07 A few grinds of fresh black pepper
08 Half a teaspoon of onion powder
09 A tablespoon and a half of freshly chopped dill (or 3/4 teaspoon of dried)
10 Two tablespoons of parsley, chopped fresh (or 1 teaspoon dried)
11 1 tablespoon of finely chopped chives if you like (optional)

→ Toast Base

12 One loaf of sourdough bread, already sliced
13 6 tablespoons of butter, room temperature (optional)

→ Fresh Toppings

14 Two big heirloom tomatoes
15 A couple of small avocados (or one large one)
16 Juice from half a lemon
17 1 English cucumber, sliced as thin as you can
18 A 6 oz bag of fresh baby spinach
19 Some microgreens or sprouts (one package)
20 Six slices of Havarti cheese, if you’re into it (optional)

Instructions

Step 01

Toss thin slices of red onion with lemon or lime juice, plus salt and pepper in a bowl. Mix it up now and then while it sits to soften.

Step 02

Beat cream cheese until smooth, then blend in the Greek yogurt. Stir in a dash of onion powder, salt, pepper, and herbs until the mix is fluffy and well combined.

Step 03

Move your oven rack near the broiler. Smear sliced sourdough with softened butter and broil for 2–4 minutes until golden brown. Keep an eye on it to avoid burning.

Step 04

Cut the tomatoes into thick slices, seasoning them with salt and pepper, then set on paper towels. Mash the avocado with a dash of salt and lemon juice. Get the cucumber into thin slices.

Step 05

Take the toasted bread—spread one slice with cream cheese and the other with avocado. Layer tomato slices, cucumber, sprouts, pickled onion, cheese (if chosen), and fresh spinach. Slice and enjoy right away!

Notes

  1. Double the amount of the cream cheese mix for a handy dip or sauce for other dishes.
  2. If chives aren’t available, green onions work fine—just a bit punchier in flavor.
  3. Other veggie options? Try peppers, artichoke hearts, mushrooms, or some pepperoncini.

Tools You'll Need

  • Oven with a broiler or toaster
  • A set of bowls for mixing
  • Knife and cutting board
  • Paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy is included (cream cheese, yogurt, optional Havarti slices)
  • This recipe uses gluten-based bread (sourdough)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 621
  • Total Fat: 37 g
  • Total Carbohydrate: 55 g
  • Protein: 22 g