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!
Ingredients
Scale
For the vegan sandwich
- 1 whole ciabatta loaf (sliced in half lengthwise) or cut into even slices
- 2 cups fresh arugula – you can also use spinach or watercress
- 1 cup fresh Sprouts – I used broccoli sprouts
- 1 red bell pepper – sliced into thin strips
- 1 yellow bell pepper – sliced into thin strips
- 1 orange bell pepper – sliced into thin strips
- 1 medium cucumber – thinly sliced
- 2/3 cup sliced cherry tomatoes
- kosher salt and black pepper (to season the veggies)
- 1 cup Green Goddess Dressing or use store-bought
Instructions
- Make the Green Goddess Dressing if not using store-bought
- Spread the dressing on each half of the bread or all pieces of bread to cover it completely
- Top the bottom half of the bread with the arugula, then layer on the sprouts.
- Add the sliced bell peppers, sliced cucumber, and cherry tomatoes to the half with the arugula and sprinkle with salt and pepper.
- 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.
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. Here is a good tutorial on how to blanch collard greens.
- Mix up the veggies. Use shredded carrots, watercress, spinach, thinly sliced zucchini, sliced radishes, red onion, 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 piece of the sandwich in parchment paper, then foil, and store in the fridge for up to 3 days. Store any extra dressing separately in a mason jar or airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Category: Main Dishes
- Method: Assmbly
- Cuisine: Mediterranean
