Fresh Veggie Sandwich
A quick and healthy lunch packed with vitamins, minerals, and delicious flavors, perfect for anyone looking to incorporate more veggies into their diet.
Ingredients
Vegetables
- 1 slices Whole grain bread (sourdough, multigrain, or gluten-free) Use your prefered type of whole grain bread.
- 1 cup Cucumber, thinly sliced
- 1 medium Tomato, sliced
- 1 medium Avocado, sliced or mashed
- 1/4 medium Red onion, thinly sliced
- 1 cup Spinach or lettuce
- 1/2 cup Carrot, shredded
- 1 medium Bell peppers, thinly sliced
Spreads
- 1 tablespoon Mayonnaise
- 2 tablespoons Greek yogurt Substitute plain yogurt if unavailable.
- 1 teaspoon Lemon juice
- 1 tablespoon Chopped fresh herbs (dill or parsley)
- 1 cup Cheese (optional) Choose from cheddar, Swiss, or provolone.
Instructions
Preparation
- In a small bowl, mix Greek yogurt, mayonnaise, lemon juice, and fresh herbs until smooth. Set aside.
- Thinly slice cucumber, tomato, red onion, avocado, and bell peppers. Shred carrots and rinse spinach or lettuce leaves, then pat them dry.
- Optionally, lightly toast the bread using a toaster or skillet.
Assembly
- Generously spread the creamy mixture on one side of each bread slice.
- Layer the vegetables starting with spinach or lettuce, followed by cucumber, tomato, avocado, red onion, shredded carrots, and bell peppers. Add cheese if desired.
- Place the second slice of bread on top, press gently, and slice the sandwich in half.
Notes
Serve immediately for the best taste, or store leftovers wrapped in plastic wrap or in an airtight container in the refrigerator for up to 1 day. Note that the bread may become soggy due to the veggies and spread. You can also add cooked chicken, turkey, or tuna for a protein boost.