Loaded Fresh Veggie Sandwich
After the holidays, I think it’s safe to say we all need a little reset after all the holiday treats. Jump back into your healthy routine with this super delicious and nutrient-packed Loaded Veggie Sandwich! I make a delicious herb spread for one side of the sandwich and mash fresh avocado on the other to create the perfect base to hold all those delicious veggies in the middle. Then, I load this sandwich up with tomatoes, cucumber, onion, spinach, and a huge handful of my favorite micro greens for that extra boost of nutrients. I also like to add some cheese and sometimes a protein, such as turkey or chicken. This sandwich is seriously soooo yummy and beyond satisfying. It will not disappoint.
Today's popst is sponsored by MicroGreens! Find a store that carries these delicious, nutrient dense microgreens near you here.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
What You Will Need:
Herb Spread:
- 4 oz. cream cheese (softened)
- 3/4 cup nonfat Greek yogurt, a good, thick kind 1
- 1/2 tsp salt
- Pepper (to taste)
- 1/2 tsp onion powder
- 1 1/2 tbsp fresh chopped dill (or 3/4 tsp dried dill)
- 2 tbsp fresh chopped parsley (or 1 tsp dried parsley)
- 1 tbsp fresh chives (finely minced)
Sandwiches:
- Sourdough bread
- Heirloom tomatoes (sliced)
- Cucumber (thinly sliced)
- Microgreens (I like Bright Fresh)
- Baby spinach
- Havarti cheese
- Salt & pepper (to taste)
For The Avocado Spread:
- 2 avocados
- 1/2 lemon (juiced)
- Salt (to taste)
How To Make Them
- Make the cream cheese spread: Combine the softened cream cheese, Greek yogurt, salt, pepper, onion powder, & herbs. Use fresh herbs if you have them; they seriously make this sandwich over the top. 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 the spread is creamy. Set aside.
- Toast the bread: Toast in the oven, right under the broiler or in a toaster. If you are broiling, 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.
- Prep the tomatoes: Slice your tomatoes about 1/4 inch thick. Set the slices on paper towels. Sprinkle the top of each slice with salt and pepper and let them rest. (this helps get rid of excess moisture to prevent a soggy sandwich)
- 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 salt. Stir to combine.
- Sandwich assembly: On one side, add a layer of the herby cream cheese spread. On the other piece of bread, add a good smear of mashed avocado. Layer the veggies on your sandwich in this order: 1) tomatoes on top of the cream cheese 2) as many layers of thin sliced cucumbers as you want 3) micro greens 4) onions 5) slice of cheese, 6) spinach last, which will stick perfectly to the avocado spread on the other bread slice. I promise there's a method to this madness haha!
- Cut the sandwich in half. I will leave it up to you whether this sandwich is sliced diagonally or rectangle; some people have strong opinions on this matter.
Veggie Sandwich Rules
At least my preferences for the best sandwich hehe.
- High quality sourdough bread is nonnegotiable
- You must toast your bread. Toasting helps the sandwich hold up to all the inherently watery veggies we are stuffing it with.
- Fresh herbs are best. I have dry herb subs listed if you can’t get fresh, but I promise, it’s worth it.
- Don’t buy a crap tomato. If your tomato sucks, your sandwich sucks.
- Seasoning your tomatoes is key to enhancing the flavors.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
(adsbygoogle = window.adsbygoogle || []).push({});This veggie sandwich is perfect for lunch, a snack, or any time you want a nutritious treat! It is so refreshing and packed with so much flavor. No boring sandwiches allowed here!
After the holidays, I think it’s safe to say we all need a little reset after all the holiday treats. Jump back into your healthy routine with this super delicious and nutrient-packed Loaded Veggie Sandwich! I make a delicious herb spread for one side of the sandwich and mash fresh avocado on the other to create the perfect base to hold all those delicious veggies in the middle. I load this sandwich up with tomatoes, cucumber, onion, spinach, and a huge handful of my favorite micro greens for that extra boost of nutrients. I also like to add some cheese and sometimes a protein. This sandwich is seriously soooo yummy and beyond satisfying. It will not disappoint.
- 4 oz. cream cheese (softened)
- 3/4 cup Greek yogurt (plain, nonfat, thick)
- 1/2 tsp salt
- Pepper (to taste)
- 1/2 tsp onion powder
- 1 1/2 tbsp chopped dill (fresh, or 3/4 tsp dried dill)
- 2 tbsp chopped parsley (fresh, or 1 tsp dried parsley)
- 1 tbsp chives (fresh, finely minced)
- Sourdough bread
- Heirloom tomatoes (sliced)
- Cucumber (thinly sliced)
- Microgreens (I like Bright Fresh)
- Baby spinach
- Havarti cheese
- Salt & pepper (to taste)
- 2 avocados
- 1/2 lemon (juiced)
- Salt (to taste)
Make the cream cheese spread: Combine the softened cream cheese, Greek yogurt, salt, pepper, onion powder, & herbs. Use fresh herbs if you have them; they seriously make this sandwich over the top. 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 the spread is creamy. Set aside.
Toast the bread: Toast in the oven, right under the broiler or in a toaster. If you are broiling, 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.
Prep the tomatoes: Slice your tomatoes about 1/4 inch thick. Set the slices on paper towels. Sprinkle the top of each slice with salt and pepper and let them rest. (this helps get rid of excess moisture to prevent a soggy sandwich)
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 salt. Stir to combine.
Sandwich assembly: On one side, add a layer of the herby cream cheese spread. On the other piece of bread, add a good smear of mashed avocado. Layer the veggies on your sandwich in this order: 1) tomatoes on top of the cream cheese 2) as many layers of thin sliced cucumbers as you want 3) micro greens 4) onions 5) slice of cheese, 6) spinach last, which will stick perfectly to the avocado spread on the other bread slice. I promise there's a method to this madness haha!
- Cut the sandwich in half. I will leave it up to you whether this sandwich is sliced diagonally or rectangle; some people have strong opinions on this matter.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.