Food

The Ultimate Veggie Sandwich

veggie sandwich

Spring is in the air, bringing buds, brightness, and one big question: How do you make the most of spring produce? Today, Heather Hands of Flourishing Foodie shares how she combines the season’s best greens to make one delicious sandwich. Here’s how it’s done…

Veggie Sandwich
By Heather Hands of Flourishing Foodie
Makes 1 sandwich

You’ll need:

2 slices whole grain seedy bread, toasted
1 oz. aged cheddar
1-2 tbsp hummus
1 tbsp basil pesto
1 marinated artichoke heart, quartered
1/2 avocado, sliced
1/4 green pepper, sliced
3 green leaf lettuce leaves
Salt and pepper

Set the oven to broil. Toast the bread. Layer one slice of bread with cheese. Place in the oven and broil until the cheese is bubbly. On the other slice, spread the hummus. Drizzle with the pesto, and layer with the artichoke hearts.

On the slice with the cheese, layer the lettuce on the bottom, followed by the green peppers and avocado slices. Season with salt and pepper. Bring both sides of the sandwich together, and then slice in half.

Serve with a pickle, and some regular ruffle chips.

veggie sandwich

veggie sandwich

Thank you so much, Heather!

P.S. More recipes, including fresh potato salad and curried chicken salad.

(Recipe syndicated with permission of Flourishing Foodie. Franny Eremin is the editor of this series.)

  1. Louise says...

    Tried it and love this sandwich! Also love this food column since Farnny has come on board! Keep the great posts coming!

    • Louise says...

      oops – pardon the typo – meant Franny!

  2. Hilary says...

    10/10! Made this for lunch today but swapped the cheddar and pesto for what I already had on hand, Boursin and it was really tasty… can’t wait to try it with the pesto and cheddar

  3. i knew this would have artichokes in it! they really make any meal amazing – i’ve been making a refried beans, spinach and marinated artichokes on sourdough for lunch and it’s messy but oh so delicious. or a spinach and artichoke salad – tasty, healthy treats.

  4. ro says...

    When I became a vegetarian in high school my dad used to pack me a similar sandwich: hummus, white cheddar, avocado and sprouts on an herbed baguette that my mom baked. It was insanely delicious and even my non-veggie friends would salivate over it.

  5. alexis says...

    This is similar to sandwiches I make for airplane trips:
    Avocado
    Gruyere
    Roasted peppers, sundried tomatoes, or fresh tomatoes
    Sprouts (good excuse to use a TON of them since they go bad so fast) or other crunchy greens
    Mustard on one side
    Mayo on the other
    Multi/whole grain bread

  6. Why is it that all food looks better when it’s green haha If you had stuck something red in the middle of this I wouldn’t have found it anywhere near as appealing!! Yummy! :)

  7. J says...

    Yummers. I’m going to try this! Thanks for the veg recipe COJ :)

  8. Anna says...

    Yay, vegetarian recipe!

  9. Katherine says...

    Love that you featured a vegetarian recipe. Keep them coming!

  10. Katie says...

    We read the Highlights High Five magazine with my 3 year old, and one recent issue has a story about a kid who doesn’t like eating tacos because the insides go split, splat, splurt. I think this sandwich looks and sounds absolutely delicious, but I also think the insides will go split, splat, splurt :(

  11. Heidi says...

    So happy to see this today! I’m pregnant with our 4th and my pregnancy anxiety has gotten worse with each one. I feel like there’s nothing easy or quick to eat for lunch that doesn’t have a listeria risk. I miss sandwiches!! So, thrilled to see this option & other suggestions people have in the comments!!

    • Rebecca says...

      Hang in there. I just had my fourth boy several months ago and had really bad anxiety during my pregnancy. Anxiety went away when he was born and we’ve settled into a nice routine

    • MB says...

      I found using the Calm app for meditation each night before bed really helpful with my pregnancy anxiety this time around. Hang in there!

  12. Caroline says...

    This looks beautiful and delicious, but doesn’t seem like an especially springtime recipe. Peppers.. basil (pesto)..those are summer produce and obviously avocado is from far away any time of year. Looks nice though!

    • Bec says...

      I guess it depends where you live?

  13. Jess says...

    Yum! And thank you for featuring a vegetarian option!

  14. Sharon in Scotland says...

    I’ve given up trying to get ripe avocados or ripening avocados in my kitchen. The ones I buy “ripe” never are and don’t ripen when I get them home and unripe ones REFUSE to ripen, they go from rock hard, rock hard, rock hard, rock hard………………….brown and rotting. They are like pears, the window of perfection is the time it takes for me to walk from the dresser to the cupboard or 2 in the morning, when they probably are all sassy and smiley wondering why I’m not there to eat them in their unblemished loveliness.

    • Sam says...

      Put unripe avocados in a brown paper bag with an apple or a banana. The gases emitted from the fruit will ripen the avocado to perfection in a few days!

    • Kate says...

      Once they’re almost there, put them in the fridge!! I just used 2 absolutely perfect avocados that had been in my refrigerator for a month, I am not exaggerating in the slightest. (Obviously does not work every time, but more often than not it does!)

    • I have not (fortunately) had such unfortunate luck with avocados (benefits of West Coast USA living, I guess), but your comment literally made me laugh out loud! :)

    • Hillary says...

      Also! As soon as they are ripe (if you are ever able to catch that elusive moment of perfection) transfer them to the fridge and they will maintain ripeness for much longer.

  15. lindsay marie says...

    I would really love this in a whole grain tortilla wrap

  16. Sarah says...

    Yummmmmmmm. Stopping at Trader Joe’s on the way home so I can make these this week! Looks to be the perfect filling-but-won’t-weigh-you-down-on-a-bright-spring-day lunch!

  17. Jessica says...

    Love love love this! Always excited when I see veggie recipes featured on your blog. Can’t wait to try this one!

  18. Jill says...

    holy mackerel that looks crunchy and cheesy and SO GOOD! I got so hungry reading about the cookbooks yesterday too. As the steam from my Annie’s shells and cheese wafts up on to my chin right now (angel emoji)

    • lesley says...

      yes i had the same thought: crunchy and cheesey!

  19. lkb says...

    This reminds me of a wonderful sandwich I used to get when I was at UC Berkeley (sigh, many years ago; I’m sure the place is gone now). It had hummus, avocado, probably lettuce, and a giant pile of sprouts. But the most amazing part was the 1/2″ slab of feta cheese. Not a sprinkle of feta–a slab. The sandwich was amazing, and just thinking about it makes me want it again right now… (pregnancy doesn’t help).

    • Gah. That sounds like heaven!

    • Favi says...

      Sounds like you’re thinking of Intermezzo on Telegraph… now known as Mezzo. They have great sandwiches and salads.

    • minerrva says...

      Oh man, I loved Intermezzo sandwiches and salads when I was at Cal, if that’s the place you’re thinking of. Those huge salads tossed in the wooden bowls, full of sprouts and delicious dressing and with a thick slice of whole wheat bread.

    • lkb says...

      No, I remember Intermezzo (and it was great, even back then!). This place was a hole-in-the-wall, not on Telegraph. It operated almost like a deli, with a long glass case of food that you ordered over.

      In my vague memory (15+ years ago!), there was a tunnel or alley just south of Telegraph on Bancroft, and there were a few shops (maybe even an entry into a clothing store?) and it was down in that area. I think it was pretty close to Unit 3 housing. A weird location for sure; I remember thinking that even then.

    • Mira says...

      Intermezzo was incredible, but burned down years ago.

    • Favi says...

      LKB-I’m thinking it’s Cheese ‘n Stuff, it’s still under that parking lot.
      Mira- they finally brought Intermezzo (now Mezzo) back after it burned

    • Amy says...

      This sounds amazing- I want to recreate. What kind of bread did they use? I have my own ideas but want to fully realize your vision! 😂

    • lkb says...

      Oooh… I think Cheese ‘N Stuff could’ve been it. Seems like the right place, and the name rings a bell in the deep recesses of my brain. Thanks! Now I just have to get back to Berkeley… nowhere that I’ve lived since has had such a wonderful array of sandwich places.

      Amy-I don’t remember the bread precisely; I’m imagining a seedy whole grain. Possibly b/c it just sounds good right now. But more than anything, I can’t get past the vivid memory of the feta/sprout combination (and picturing my 19-year-old self riding home as fast as possible to savor the sandwich in my first apartment). Good luck! I’m sure it’ll be delicious regardless!

    • Robin says...

      Just have to say I love the teamwork here.. LOL! Like, We’re GOING TO FIND that slab of feta!! (A worthy mission, in my book.)

  20. Mims says...

    my sammie secret weapon is red (or green) curry paste. Like the kind you get from the asian grocery store. Spread thinly (you can cut with mayo or yogurt too) on toast or bread. Adds so much flavor. especially to tofu sandwiches. I like adding cilantro, basil, pickled carrots, daikon, like a bahn mi, but also good with any sandwich filing: roasted peppers, fennel, greens, vegan cheeses, bean dip, etc.

    • Elle says...

      Mmm, this sounds amazing! I’m filing this comment to try later.

    • janee says...

      Great idea! My go to is a thin layer of white miso and tahini – I just love the salty nutty combo with everything right now esp avocado.

    • Roya says...

      What brand do you use? The ones I tried taste like the can.

  21. Pru says...

    It sounds delicious but I bet it is a struggle to bring the sandwiches together without everything tipping out! I will have to give it a try and see :-)

    • Joanna Goddard says...

      i just love love love how green and crunchy and creamy it looks!

  22. Nora says...

    This looks super tasty, but it bothers me increasingly when blogs advertise recipes with avocado. The increased consumption of avocado is so problematic in terms of the environmental impact (water required to grow an avocado, seasonality, transport costs). I would really love to see a month of seasonable/sustainable recipes!

    • Nora, this is so interesting. I’m woefully ignorant about the impact of avocado consumption. I’m going to research alternative healthy fats to mix in our menu.

    • Daisy says...

      What can we eat then? The more research we do, the more it gets depressing. Become vegetarian/ vegan to be sustainable and then you come across articles about the terrible effects of cashew shelling and how workers involved in cashew shelling are exploited (Cashew craze due to vegan butter) etc. I feel like all we can do is eat everything in moderation and do our small part in being sustainable/ environment friendly.

    • Mary says...

      Almost all of our food supply is not sustainable and negatively impacts the environment.

    • HJM says...

      Daisy, I agree. Every single thing is problematic in some way and it is tiresome at times. I just want an avocado, let me live! If I could grow my own (sustainability!) I would. Trust me.

    • C. says...

      Sorry, Nora. I can only take on so many of the worlds problems. Life is long and hard enough, and I am not willing to surrender my avocados.

    • Kate says...

      Trying to eat locally/seasonally is really important to me, but it’s such a tricky question, especially on a blog with such a large audience and so many different versions of what is local or seasonal. Green peppers would also be a far-traveling water hog for me right now, but in the late summer I eat them every day. And I’m sure some readers will really appreciate that this recipe is vegetarian and could easily modified to be vegan. Personally, I eat one or two avocados a month, it’s a special treat and I love them.

    • Anna says...

      Some cafes in Germany have tried replacing smashed avocado on toast with smashed (local) peas, for this precise reason. Broad beans could work well too in season.

    • Amy says...

      All of the negative food talk gets to me as well. I already feel so limited with what I CAN eat –
      I already have so many food sensitivities and restrictions. I’m all for eating locally, in moderation, and seasonally. It’s good to be mindful of sustainability issues, but if we avoided everything we would not have a lot of foods left to eat.

    • Daisy says...

      HJM, I am trying to germinate a few avocado seeds. It has been a few weeks and nothing. If I can’t grow my own avocado, atleast will have an indoor plant. Since I started gardening, my respect for farmers has gone up so much and would never bargain for the prices (side note: I am from India and bargaining is the way of life here:)

    • janee says...

      If we all let go of meat we can eat avocado’s guilt free. Because the environmental implications of meat production are literally ridiculous. (I’ve been meat free for most of my life, and my mother has cut back to only once a month or so – it is %110 doable and enjoyable and one of the easiest ways to heal carbon and water issues asap).

      PLUS: why isn’t California/Florida using desalinated ocean water for ag production by now as well as pipelining it to cattle farms for that matter??? Save groundwater for drinking – desalinated water for everything else.

    • Lisa says...

      A colleague said this to me the other day and I really bummed me out (and reminded me of the Good Place episode). I live in the UK so if I stuck to locally grown fruit and veg I would be limited to apples and turnips. I don’t smoke, don’t drink, don’t have sugar, don’t drive, live in a flat (which is super economical and better for the environment than a house), eat meat only once a week and limit the amount of fish I eat and plastic I use. The least I can be left with is a freaking avocado

    • mailinh says...

      To all of you above me : you can find all the excuses you want, the consumption of avocados is still a problem. You can eat if if you want, but people have to know about it.

    • Mira says...

      Appreciate you bringing this to my attention. I was at a talk with Ruth Reichl last night and she spoke about her time as the editor-in-chief at Gourmet during which she’d publish articles on the literal slaves currently picking tomatoes in Florida. When you eat out of season or geographically improbable produce, it it absolutely not ethical. CAFO meat is a real evil, but your organic salad in January was picked at best by non-union workers with no health care, sick leave, or fair wages. The slave trade is devastatingly alive and well. We should not flinch when confronted with uncomfortable truths.

    • Lauren says...

      Daisy of the sprouting avocados, noooooooooo 😬😬
      (I first posted this to the wrong comment – oops)

      Ten years ago my then-boyfriend (now husband) and I started an avocado ‘from pit’ when we moved in together; we knew it wouldn’t produce fruit indoors but it seemed fun. It’s still alive, five feet tall, and UGLY. We haven’t been able to get rid of it because of the sentimental value and a sort of gambler’s fallacy like well, we’ve watered it this long, might as well keep at it! If I could ship it to you I would. Actually typing this out makes me realize that maybe I could pawn it off on someone – if that would be ethical. 🤔

  23. Jeannie says...

    This looks absolutely delicious! (Also like the chicken curry sandwich in the links.)