The best veggie sandwich is made from crusty bread, dijon mustard, and tons of veggies like cucumber, tomato, carrots, and radish!
Your summer veggie sandwich game is about to blow up.
But first, tell me how you take kids to the beach without bringing half of it home with you? Or losing your mind? Or losing a kid??
I took the four kids to one of the river beaches this week and while it was fun, it was also exhausting. I used to be a lifeguard so I’m hyper vigilant about not letting anyone go under, which with four non-swimmers is insane.
I also struggled to know the best way to return to the car. Do you get wet to try and wash all the sand off? Or dry in the sun first so the sand won’t stick to you on the way off the beach?
So many unanswered questions. What we don’t need to worry about is what to bring in the picnic lunch because THIS SANDWICH.
There are a handful of things that really make this the BEST veggie sandwich. If you can’t find the right ingredients or aren’t willing to put in the prep work, don’t worry! You can still make a darn good sandwich. This is just how I love to do it!
First of all, bread. Good bread is SO important in a vegetarian sandwich. I like to cut up a French baguette (whole wheat when possible) made by a local bakery.
I will occasionally use a baguette from another bakery and it’s just not as good, so shop around to find your favorite. You could also use ciabatta or regular old sandwich bread if it’s easier for you.
I don’t care for mayo, so I go big time on the mustard. I love, love, love this country dijon from Grey Poupon (<– affiliate link), although I have also used Maille mustards with delicious success.
A mandolin makes thinly slicing the cucumbers and radishes super easy. If you don’t own one, just use a big chef’s knife to slice them as thinly as possible.
I always use a vegetable peeler to cut the carrot into ribbons, but you could just run that through the mandolin or chop as well! If you haven’t made carrot ribbons before, just peel off the outside of the carrot, then use the peeler to scrape along the side of the carrot so you get a bunch of big, flat ribbons.
If you slice a bunch of these veggies at once they should keep in a sealed container in the refrigerator for a few days, making throwing a sandwich together to take to work, school, or even for a quick dinner quick and easy! You can put on as much or as little of the veggies as you like, there’s really no way to mess this up.
The best veggie sandwich can be customzied! Here are a few ideas to get you started:
- Use mayo instead of mustard on one side of the bread
- Use the best vegan salad or my high protein vegan salad as the filling
- Add roasted red peppers (patted dry if jarred)
- Add your favorite deli meat for meat eaters
- Put a fried egg on it
- Add thinly sliced red onion
- Add hot peppers or pickled jalapeño
- Leave the mustard off and toss the spinach in your favorite Italian dressing
- Add a few cracks of freshly ground black pepper
- Add mashed or sliced avocado
- Add hummus
I love to serve this vegetable sandwich with red grapes or sweet potato tortilla chips. The sweet side pairs nicely with the spicy mustard to hit all your tastebuds.
This veggie sandwich is another “non-recipe”, which either makes me the best or the worst. Now go make a sandwich!
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
The Best Veggie Sandwich
Ingredients
- French baguette, cut into whatever size sandwich you want and cut in half lengthwise
- Country dijon mustard, or your favorite mustard
- Provolone cheese
- Sliced tomato
- Sliced cucumber
- Sliced radish
- Carrot ribbons
- Baby spinach
Instructions
- Open up the bread and spread both sides with mustard. On one side of the bread place a slice or two of cheese, then top with a layer each of tomato, cucumber, radish, carrot, and spinach. Top with the remaining side of bread and eat immediately or wrap tightly in plastic wrap and keep cool for a healthy picnic lunch.
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