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Laura’s Fresh Veggie Sandwich Recipe

Laura’s Fresh Veggie Sandwich Recipe
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★★★★★

4.9 from 14 reviews

Laura’s Fresh Veggie Sandwich is a vibrant and refreshing sandwich packed with a creamy herb-infused cream cheese spread, tangy pickled onions, ripe tomatoes, crunchy cucumbers, creamy avocado spread, fresh spinach, and optional Havarti cheese, all layered between toasted sourdough bread. This wholesome and flavorful sandwich is perfect for a light lunch or a garden-inspired snack that highlights fresh, natural ingredients.

Ingredients

Scale

Pickled Onions

  • 1/2 red onion, sliced thin
  • 1 lime or lemon, juiced
  • Salt and pepper, to taste

Cream Cheese Spread

  • 4 ounces cream cheese, softened
  • 3/4 cup nonfat Greek yogurt (such as Fage)
  • 1/2 teaspoon kosher salt
  • Fresh cracked black pepper, to taste
  • 1/2 teaspoon onion powder
  • 1 and 1/2 tablespoons fresh chopped dill (or 3/4 teaspoon dried dill)
  • 2 tablespoons fresh chopped parsley (or 1 teaspoon dried parsley)
  • 1 tablespoon chives, finely minced (optional)

Sandwich and Veggies

  • 1 loaf sliced sourdough bread
  • 6 tablespoons butter, softened (optional, for toasting)
  • 2 large tomatoes (heirloom preferred), sliced
  • Kosher salt, for seasoning veggies
  • Black pepper, for seasoning veggies
  • 2 small avocados (or 1 large), mashed
  • 1/2 lemon, juiced (for avocado spread)
  • 1/4 teaspoon kosher salt (for avocado spread)
  • 1 large English cucumber, thinly sliced
  • 1 (6 ounce) bag baby spinach
  • 1 package sprouts or microgreens (alfalfa, broccoli, or any type)
  • 6 slices Havarti cheese (optional)

Instructions

  1. Make the Pickled Onions: Slice half a red onion thinly and place in a small bowl. Add the juice of one lime or lemon. Sprinkle generously with salt and pepper. Set aside and stir occasionally to help soften the onions and develop flavor.
  2. Prepare the Cream Cheese Spread: In a medium bowl, soften 4 ounces of cream cheese with a spatula until creamy. Add 3/4 cup of thick nonfat Greek yogurt and mix until smooth. Incorporate 1/2 teaspoon kosher salt, freshly cracked black pepper to taste, and 1/2 teaspoon onion powder.
  3. Add Fresh Herbs: Chop about 1 and 1/2 tablespoons fresh dill, 2 tablespoons parsley, and 1 tablespoon chives (optional). If fresh herbs are unavailable, substitute with 3/4 teaspoon dried dill, 1 teaspoon dried parsley, and 1/2 teaspoon dried chives. Mix the herbs thoroughly into the cream cheese spread until creamy and evenly combined. Set aside.
  4. Toast the Bread: Position your oven rack near the top, just below the broiler, and preheat the broiler for 1-2 minutes. Arrange the sourdough slices on a baking sheet, optionally spreading softened butter on the tops for richness.
  5. Broil the Bread: Place the baking sheet under the broiler and broil for 2-4 minutes. Watch carefully, checking every 30-60 seconds to prevent burning. Remove when the tops are golden brown but the undersides remain soft. Set aside.
  6. Prepare Tomatoes: Slice tomatoes about 3/8 inch thick. Lay the slices on layered paper towels. Sprinkle lightly with salt and pepper and let them rest to remove excess moisture.
  7. Make the Avocado Spread: Scoop the avocado flesh into a bowl or plate. Mash with a fork, then add the juice of half a lemon and 1/4 teaspoon kosher salt. Stir and taste to adjust seasoning.
  8. Prep Remaining Veggies: Thinly slice the cucumber using a knife or mandolin.
  9. Season Tomato Slices: Flip tomato slices onto fresh layered paper towels, salt and pepper the new side lightly, and let them rest to absorb excess moisture.
  10. Assemble the Sandwich: Stir the herb cream cheese spread once more before assembling. For each sandwich, take two matching bread slices. On the toasted side of one slice, spread a thick layer of cream cheese spread. On the toasted side of the other slice, spread a generous layer of mashed avocado. Positioning the toasted side inside helps protect your mouth and prevents sogginess.
  11. Layer the Vegetables: On top of the cream cheese spread, layer tomato slices first, followed by thin cucumber slices, sprouts or microgreens, pickled onions, and a slice of Havarti cheese if desired. Finally, add baby spinach on the avocado-smeared bread slice to help it stick.
  12. Serve: Place the two slices together, cut the sandwich in half diagonally or straight, and serve immediately for best texture and freshness.

Notes

  • Pickling the onions in citrus juice with salt softens them and adds a bright tang, creating a delicious contrast in the sandwich.
  • Using fresh herbs in the cream cheese spread greatly enhances the flavor, but dried herbs are a fine substitute.
  • Broil the bread carefully and keep an eye on it to avoid burning—it can toast very quickly.
  • Layering the toasted sides of the bread on the inside protects the texture and prevents the sandwich from becoming soggy.
  • Letting tomato slices rest on paper towels helps reduce moisture and keeps the sandwich from getting watery.
  • Havarti cheese is optional but adds a mild, creamy dimension to the sandwich.
  • This sandwich can be made vegetarian by omitting the cheese or using a plant-based cheese alternative.

Nutrition

Keywords: fresh veggie sandwich, creamy herb spread, pickled onions, sourdough sandwich, vegetarian lunch, healthy sandwich

Find it online: https://leofoster.com/lauras-fresh-veggie-sandwich-recipe/