simplyrecipes.com
Loaded Veggie Sandwich
Make the most of summer produce—juicy tomatoes, crisp cucumbers, crunchy sprouts, and creamy avocado—with this loaded veggie sandwich. It’s easy to customize!
Prep
10 min
Cook
—
Total
10 min
Serves
2
Instructions
- 01
Trim the ends of the cucumbers and slice them lengthwise into 1/4-inch thick long strips. Core and slice the tomato into 1/3-inch slices.
- 02
Spread 2 slices of bread with mayonnaise and 2 slices of bread with mustard. Arrange them so there is one of each for 2 sandwiches. Halve and pit the avocado. Slice one half into slices, peel, and add the avocado to a mustard-topped slice of bread. Use a knife to smear and lightly press the slices into the bread, mashing them a bit to help them adhere without damaging the bread. Repeat with the rest of the avocado for the second sandwich.
- 03
Top the avocado with sprouts, dividing evenly between the 2 sandwiches. Add slices of tomato in a single layer on top of the sprouts. Sprinkle with salt and pepper. Divide the pickled red onions evenly between the 2 sandwiches on top of the tomato. Top each with a lettuce leaf, then slices of cheese. Finally, add the long slices of cucumber to each sandwich, then top with the mayo-slathered slices of bread, mayo-side down. Press the top lightly to adhere.
- 04
If desired, slice the sandwich in half down the center using a sharp chef’s knife. To help it stay together, poke a long toothpick in each half. Serve immediately. Any leftover sliced vegetables should be wrapped tightly and stored in the fridge for 1-2 days. Eat assembled sandwiches as soon as possible. Did you love the recipe? Give us some stars and leave a comment below!
Nutrition
per serving
- Calories
- 710
- Protein
- 21g
- Carbs
- 61g
- Fat
- 47g
- Fiber
- 18g
- Sugar
- 12g
- Sat. fat
- 11g
- Sodium
- 632mg
- Cholesterol
- 31mg
Variations & swaps
Simple Variations
- Gluten-free: Use your favorite gluten-free bread. Most varieties are sturdier than wheat breads, but you may want to toast them a bit for better texture.
- Vegan: Replace the cheese with a non-dairy option or leave it out altogether and swap the mayo for vegan mayonnaise, like Vegenaise.
- Fun veggie swaps: I consider the tomatoes, lettuce, and cucumbers to be non-negotiable, but play around with the others. Try roasted red peppers, pickles, marinated kale, shaved carrots, shredded cabbage or coleslaw, and more.
- Fun condiment swaps: If you like your condiments to have a lot of personality, try using your favorite, like pesto, tapenade, chili crisp, or chipotle mayo.
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