The BEST Vegan Sandwich – Easy Recipe

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Here is the BEST Vegan Sandwich with homemade creamy green goddess dressing that you have to try! Less than 10 minutes to make, packed with healthy ingredients, and a veggie sandwich the whole family will love!

I am always trying to come up with sandwiches that are meatless but also packed with flavor and fun to eat. Because sometimes you just feel like eating a sandwich. Right? Well, here is the very BEST Vegan Sandwich I have ever had!

Now, I was not really trying to make this vegan, it just happened to turn out that way, which I am not mad about at all!!!!

Fresh, crusty ciabatta bread with the most amazing creamy green goddess dressing spread on top, then layered with peppery arugula ( a fave of mine), crispy radishes, bell pepper, onions, and sweet cherry tomatoes.

Oh and don’t forget the bean sprouts. They add a nice crunch but also even more nutrition. Like this sandwich needs MORE nutrients, haha.

This sandwich really truly is the BEST Vegan sandwich I have ever had and I am not just saying that because I made it. Well, maybe I am a little biased but TRUST, TRUST, TRUST.

Why you will love this recipe

• It’s delicious and so good for you!
• You can make it in under 10 minutes
• It can be made ahead and stored in the fridge for up to 3 days!
• It’s vegan, can easily be made gluten-free, and a crowd-pleaser if you are entertaining.
• Packed with fresh veggies, creamy dressing all in between soft, crusty sliced bread. What’s not to love?

This sandwich would also go perfectly with this vegan macaroni salad or even this autumn chopped salad with kale and quinoa.

That is what life is all about! Eating delicious food that you can really ENJOY!!!!

Ingredients to make this recipe

How to make the BEST Vegan Sandwich

First, you need to make the incredible “Green Goddess Dressing”. Super easy to make with only a few ingredients. This dressing brings this sandwich to a whole new level of tasty deliciousness!

To make the dressing

1. Add all dressing ingredients to the bowl of a food processor.
2. Pulse on high until fully combined into a creamy dressing.

Then simply just build the vegan sandwich

1. Spread the dressing on both halves of bread ( I used a large ciabatta loaf that I sliced into portions after I assembled the sandwich)
2. Then layer on the spicy arugula and sliced radishes on the bottom half of the bread.

3. Layer in the sliced bell peppers, red onion, and sweet cherry tomatoes on top of the arugula and radishes. So beautiful and colorful!

4. Finally, spread the bean sprouts on the top layer of bread and place it on top of the bottom half with all of the veggies. Lightly press to adhere all of the ingredients, slice, and serve with veggie chips.

Simply so good, nutritious, creamy, satisfying…everything you want in a good hearty vegan sandwich.

Recipe Tips and Variations

• You don’t have to use ciabatta bread. I chose to use a large ciabatta loaf that I sliced into portions after assembly, but you could use any kind of bread and simply evenly distribute the ingredients if using slices of bread or rolls.
• Want to make this low-carb? You can use lettuce cups or collard greens as the base instead of bread. Just blanch the collard greens before assembling the sandwich so they are easier to roll.
• Mix up the veggies. Use shredded carrots, watercress, spinach, thinly sliced zucchini, or even grilled portobello mushrooms.
• Add some protein. You could add in some crispy baked tofu, crispy chickpeas, or even some black beans for added protein.
• These sandwiches can be made ahead! Simply wrap each in parchment paper, then foil, and store in the fridge for up to 3 days.

Did you make this recipe? If you did, then please leave a comment and rating below.

This recipe and post have been updated with more process shots and an improved recipe car.

The Best Vegan Sandwich

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• Author: Amy Estes
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 people 1x

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Description

Here is the BEST Vegan Sandwich with homemade Creamy green goddess dressing that you have to try! Less than 10 minutes to make, packed with healthy ingredients, and a veggie sandwich the whole family will love!

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Scale 1x2x3x

Ingredients

For the vegan sandwich

• 1 whole ciabatta loaf (sliced in half lengthwise)
• 2 cups fresh arugula
• 1/2 cup sliced red radishes
• 1/4 cup sliced red onion
• 1/4 cup red bell pepper (sliced thin)
• 1/4 cup yellow bell pepper (sliced thin)
• 1/4 cup green bell pepper (sliced thin)
• 1/4 cup orange bell pepper (sliced thin)
• 1/2 cup sliced cherry tomatoes
• 1/2 ripe avocado sliced (optional)
• kosher salt and black pepper (to season the veggies)
• 1/3 cup bean sprouts

For the “Green Goddess Dressing”

• 2 cups packed fresh basil
• 1/2 cup diced green onion
• 1/4 cup vegan mayo
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/2 ripe avocado (optional – for extra creaminess or if you prefer a thicker dressing)
• 1 tbsp honey (optional for some sweetness if desired)
• kosher salt and black pepper to taste

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Instructions

Make the “Green Goddess Dressing”

1. Add all dressing ingredients to the bowl of a food processor and pulse on high until fully combined into a creamy dressing.

Build the vegan sandwich

1. Spread the dressing on each half of the bread to cover it completely.
2. Top the bottom half of the bread with the arugula, then layer on the sliced radishes
3. Add the sliced bell peppers, sliced red onion and cherry tomatoes to the half with the arugula and radishes. Sprinkle with salt and pepper.
4. Spread the bean sprouts on the top half of the bread, along with sliced avocado, if using.
5. Place the top half of the bread onto the bottom half of bread with all of the veggies and press lightly to secure the filling ingredients. Slice and serve with veggie chips or chips of choice.

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Notes

• You don’t have to use ciabatta bread. I chose to use a large ciabatta loaf that I sliced into portions after assembly, but you could use any kind of bread and simply evenly distribute the ingredients if using slices of bread or rolls.
• Want to make this low-carb? You can use lettuce cups or collard greens as the base instead of bread. Just blanch the collard greens before assembling the sandwich so they are easier to roll.
• Mix up the veggies. Use shredded carrots, watercress, spinach, thinly sliced zucchini, or even grilled portobello mushrooms.
• Add some protein. You could add in some crispy baked tofu, crispy chickpeas, or even some black beans for added protein.
• These sandwiches can be made ahead! Simply wrap each in parchment paper, then foil, and store in the fridge for up to 3 days.

• Category: Main Dishes
• Method: Assmbly
• Cuisine: Mediterranean