Loaded Veggie and Cheese Sandwich
Perfect Picnic Veggie Sandwich
A loaded veggie and cheese sandwich is a perfect meal to celebrate fresh summer produce and to have a delicious meal when it’s too hot to turn your oven on. I absolutely love adding a veggie and cheese sandwich to my lunch line-up. It’s a way to add extra nutrients into my diet and create a super interesting vegetarian option. It’s a lunch that screams summer and would make an excellent addition for your next picnic or fun work-from-home lunch break.
This sandwich has been a huge hit in our house. It has so many fun flavors, making each bite really exciting. Even my turkey sandwich-loving husband is super into this meal. A cool and refreshing, yet filling, option that’s perfect to keep eating throughout this summer!
Tips For Making This Recipe
If you plan on making this loaded veggie sandwich, here are a few tips to make this recipe extra delicious:
- It may be a crime to make this recipe outside of peak tomato season. The freshness of the produce really makes this sandwich extra special, from the sweeter taste to the crisper feel, it’s the best way to enjoy this.
- To make mashing your avocados easier, score the fruit while it’s still in the skin, before scooping it into the bowl. It’s much easier to mash once it’s already in smaller pieces.
- If making this sandwich ahead of time, instead of putting the spreads directly on the bread, put the cheeses on the outsides of the sandwich fillings. The cheese will protect the slices of bread from getting too soggy!
Recipe Details
To assemble this sandwich, it takes just a few steps of prep work before you’re digging in! To start, you’ll make a couple of spreads: a mashed avocado and an herby yogurt spread. The mashed avocado is a simple, but delicious mixture of avocado, lemon juice, and a pinch of sea salt. These ingredients will be mixed together to create a smooth, spreadable mixture.
The second spread is an herby spread, which is comprised of greek yogurt, mayonnaise, and chopped, fresh herbs. I recommend using a variety of your favorite soft herbs, such as dill, basil, cilantro, parsley, and chives.
Before assembling your sandwich, get all of your ingredients prepared. Thinly slice your cucumber, tomato, and roasted red pepper. Clean and dry your baby spinach and grab your olive oil, salt, and pepper.
To build the sandwich, layer the yogurt spread, cheeses, avocados, tomatoes, cucumber, spinach, and roasted red pepper. Drizzle a bit of olive oil and a sprinkle of salt and black pepper. Top your sandwich with a second slice of bread, slice each sandwich in half, and enjoy!
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A loaded veggie sandwich to spruce up your lunch time. Take a few extra minutes when building your next sandwich and make this ultimate vegetable and cheese sandwich. So many different flavors, jam-packed between two slices of bread!
- 4 slices of tuscan bread
- 1 avocado
- juice of 1 lemon
- pinch of salt
- 1/4 cup greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup chopped mixed soft herbs, such as basil, dill, cilantro, and chive
- 4 slices of havarti cheese
- 4 slices pepper jack cheese
- Half a hothouse cucumber, sliced
- 1 large beefsteak tomato, sliced
- 1 cup baby spinach
- 1 fire roasted red pepper, thinly sliced
- drizzle of olive oil
- Freshly cracked black pepper and flaky salt, to taste
In a small bowl, add the avocado, juice from 1 lemon, and a pinch of sea salt. Mash the avocado until it’s smooth and creamy. Set aside.
In a small bowl, add ¼ cup greek yogurt, ¼ cup mayonnaise, and ¼ cup mixed herbs. Mix until all ingredients are evenly incorporated.
Taste and season with salt if desired.
On two slices of bread, evenly divide the herby yogurt spread and spread to cover the slices of bread.
Arrange two slices of havarti and two slices of cheddar jack cheese on each slice of bread.
Top the sandwich with the mashed avocado and spread from end-to-end of the slice.
Arrange the sliced cucumber and sliced tomatoes over the top. Carefully arrange ½ cup of baby spinach onto each sandwich and top with the sliced fire roasted red pepper.
Lightly drizzle a bit of olive oil onto each sandwich and top with a crank of freshly ground black pepper and a small pinch of flaky sea salt.
Top each sandwich with a slice of bread, slice in half, serve, and enjoy!
