Laura's Fresh Veggie Sandwich

sourdough, spread, tomato, cucumber, sprouts, onion, spinach, guac sandwich.

4.91 from 11 votes

Guys I honestly didn't think I could be sold on a Veggie Sandwich. But these vegetarian sandwiches are the best things to happen to my weeknight dinner routine this summer. An herby, cheesy spread on one side, creamy avocado on the other, and the perfect combo of fresh veggies in between, plus a lil Havarti cheese to amp up the flavor. I will show you the secrets for perfectly toasted sourdough, so that your sandwich doesn't fall apart into a soggy mess. I'm obsessed with this recipe. It's the most refreshing summer dinner or lunch!

Prep Time30

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 621kcal

Author: The Food Charlatan

Ingredients

For the pickled onions

1/2 red onion sliced thin
1 lime or lemon juiced
salt and pepper

For cream cheese spread*

4 ounces cream cheese softened a bit
3/4 cup nonfat greek yogurt a good, thick kind ( I like 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 tablsepoon chives finely minced (optional)**

For the bread

1 loaf sliced sourdough bread
6 tablespoons butter softened, optional

For the tomatoes

2 large tomatoes heirloom is best
kosher salt for seasoning veggies
pepper for seasoning veggies

For the avocado spread:

2 small avocados or 1 large
1/2 lemon juiced
1/4 teaspoon kosher salt

Assemble the sandwiches

1 large English cucumber sliced thin
1 (6 ounce) bag of baby spinach
1 package sprouts or microgreens alfalfa or broccoli, or any kind of microgreen
6 slices Havarti cheese or any cheese, optional

Instructions

Make the pickled onions: Do this first so the onions have time to soften. Slice half a red onion and add to a small bowl. Juice 1 lime or lemon and add to the onion. Sprinkle generously with salt and pepper. Set aside, going back to stir the onions every few minutes.
Make the cream cheese spread: Add 4 ounces cream cheese to a medium bowl and use a spatula to stir it into a creamy paste, trying to get out the lumps. Add 3/4 cup greek yogurt and mix them together.
Add 1/2 teaspoon kosher (or sea) salt, black pepper to taste, and 1/2 teaspoon onion powder. Use fresh herbs if you have them; they seriously make this sandwich over the top. Chop up about 1 and 1/2 tablespoons dill, 2 tablespoons parsley, and 1 tablespoon chives if you have them. (Use dried herbs if you don't have fresh: 3/4 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon chives.) Mix really well until everything is evenly dispersed and the spread is a little more creamy. Set aside.
Toast the bread: Move your oven rack to the top of the oven, right under the broiler. Preheat your broiler for 1-2 minutes. Put all the slices of bread you plan to use on a large baking sheet. Spread the tops with soft butter, if you want this to be the BEST sandwich. It's optional!
Broil for 2-4 minutes. Set your timer for 1 minute at a time and do not walk away. Check it every 30-60 seconds. Leave your oven door open and watch it if you want to! This bread will light on fire so fast if you forget about it! Pull them out when they are just browned on top; they will still be soft on the under side. Set aside.
Prep the tomatoes: Slice your tomatoes about 3/8 inch thick. (A little more than 1/4 inch, but not quite 1/2 inch.) Set the slices on double lined paper towels. Sprinkle the top of each slice with salt and pepper and let them rest. (this helps get rid of excess moisture)
Make the avocado spread: Cut the avocados and scoop out the flesh onto a plate or cutting board. Mash with a fork. Add the juice of 1/2 lemon and 1/4 teaspoon salt. Stir it to combine. Taste it and make sure it has enough salt.
Prep the rest of the veggies: Slice the cucumber thin, with a knife or mandolin.
Flip the tomatoes over onto new double layered paper towels, and season lightly with salt and pepper on the new side.
Sandwich assembly: Stir the spread one more time. Assembly can be buffet style, or you can make the sandwiches for your guests and have them cut and ready to serve. Here's how it goes down:
Take matching bread slices. On THE TOASTED SIDE, add a thick layer of cream cheese spread. On the other piece of bread (on the toasted side!) add a good smear of mashed avocado. It’s important to put the toasted side of the bread on the inside to save the roof of your mouth (am I the only one constantly injured from sharp toast??) It also helps your sandwich hold up to all the veggies, which are so watery they will ruin your sandwich faster than you can say soggy sad.
Layer the veggies on your sandwich in this order: 1) tomatoes on cream cheese 2) as many layers of thin sliced cucumbers as you want 3) sprouts 4) pickled onions 5) slice of Havarti cheese, if using 6) spinach last, which will stick perfectly to the avocado spread on the other bread slice.***
Cut the sandwich in half. I will leave it up to you whether this sandwich is sliced diagonally or rectangle; some opinions are too sacred to be imposed upon.

Notes

*Cream cheese spread: I almost always double this recipe. Then I keep it in my fridge and eat it with EVERYTHING until it's gone. Dip my chips, crackers, carrots, and celery in it. Thin it out with milk and use as a sauce for a chicken bowl or Salmon Bowl. Add to potato salad. The list goes on! Here are the doubled ingredients:

1 block cream cheese (8oz)
1 and 1/2 cups greek yogurt
1 teaspoon kosher salt (or sea salt) (use less if you are using table salt)
3 tablespoons fresh dill
1/4 cup fresh parsley
1 teaspoon onion powder
2 tablespoons chives (optional)

**Chives: Sometimes I have a hard time finding chives, and then sometimes they are like 5 dollars for a bunch. I cheap out and buy green onions instead and just chop them really tiny as if they were chives. Green onions have a little bit stronger of a flavor than chives, but it's close.

***Other veggie ideas: You can add any veggie you like to this sandwich. My next top picks would be pepperoncinis, sliced bell pepper, or sliced roasted bell pepper from a jar. You could also add mushroom, artichoke hearts, cabbage or radiccio (cut into strips), sliced radishes, arugula or baby kale, or any other kind of greens you enjoy. If you roast or sauté asparagus, eggplant, carrot, zucchini, or yellow squash, those would all be great options for a cooked veggie sandwich!

Nutrition