This is the best Veggie Sandwich! Fresh vegetables and homemade scallion cream cheese are layered on crusty slices of bread for a simple, healthy, and satisfying lunch. Plus, it’s easy to customize with your favorite veggies and spreads!

Why settle for a salad for lunch when you can have this colorful Veggie Sandwich instead? It’s even easier to make but twice as satisfying!

This easy vegetable sandwich starts with toasted slices of whole wheat bread, which are slathered with a thick layer of homemade scallion cream cheese. Then, a medley of fresh vegetables, like tomato, cucumber, peppers, and avocado, are layered on top. All that’s left to do is cut the sandwich in half and dig in!

Imagine juicy and crisp vegetables, a rich and creamy spread, and addictively refreshing and summery flavors in every bite. It’s an easy lunch you’ll surely want to make week after week.

Recipe features

• A quick and easy lunch that’s chock-full of refreshing vegetables, like tomatoes, cucumber, and peppers.
• The homemade scallion cream cheese is a breeze to make and the best sandwich spread! Plus, you can serve it with a ton of other meals.
• Like my English muffin breakfast sandwich and caprese grilled cheese, it’s an epic vegetarian sandwich that will surely be on repeat in your kitchen.

Ingredients

Bread – I used hearty whole wheat bread, but any type of crusty bread will do, like sourdough, French bread, ciabatta, or focaccia. Crusty gluten-free bread is delicious, too!

Fresh vegetables – Sliced cucumbers, tomatoes, and red bell peppers were my veggies of choice. Go ahead and swap these for any of the other fresh vegetables I listed in the Variations section below.

Leafy greens – Every veggie sandwich needs leafy greens! I used arugula, but spinach, romaine, or iceberg lettuce are all good choices, too.

Avocado – Sliced avocado is so creamy and gives each bite a boost of healthy fats and fiber.

Scallion cream cheese – A generous layer of homemade scallion cream cheese makes this sandwich extra creamy and delicious. You can buy this from a grocery store or make it yourself by stirring softened cream cheese, green onions, lemon juice, and simple seasonings together.

Instructions

Step 1: Make the cream cheese. Stir all of the scallion cream cheese ingredients together in a bowl until combined.

Step 2: Assemble. Spread the cream cheese over both slices of toasted bread. Stack the vegetables on top of one slice and place the second slice on top.

Step 3: Serve. Slice the sandwich in half and enjoy!

Tips and FAQs

• If you aren’t using crusty artisan bread, use thick slices of sandwich bread instead.
• Lightly toast the bread slices in a toaster or oven before assembling the sandwich to prevent them from falling apart.
• Slice the vegetables thinly to help keep the sandwich together.
• Make this sandwich with vegetables that are in season for the best results. For example, peppers, leafy greens, and tomatoes peak in spring and summer, while cabbage, carrots, and beets are best in fall and winter. Check out this Seasonal Food Guide to find out which vegetables are in season and when.
• I highly recommend doubling the batch of scallion cream cheese! It’s literally the best creamy sauce you can serve with endless meals, like grilled chicken thighs, cauliflower breakfast bowls, sweet and sour chicken, teriyaki shrimp sushi bowls, and so much more.

Variations

• Mix up the vegetables – Add sprouts, shredded carrots, shredded cabbage, pepperoncini peppers, sun-dried tomatoes, sliced beets, sliced red onions, or any other fresh vegetables you like on the sandwich.
• Add protein – You can layer your favorite deli meats, sliced and baked tofu, or grilled tempeh to make it a little more filling.
• More add-in ideas – Kale pesto, sun-dried tomato pesto, creamy coleslaw, fresh herbs (like basil, parsley, mint, or cilantro), zhoug sauce, sliced cheese, or balsamic reduction would all be delicious.
• Swap the spread – Swap the scallion cream cheese for hummus (classic, beet hummus, or white bean hummus would all be great), mayonnaise, chipotle aioli, ranch dressing, or bacon guacamole.
• Dairy-free option – Use dairy-free cream cheese instead of regular cream cheese for a dairy-free veggie sandwich.
• Ditch the bread – Assemble the sandwich in a lettuce wrap to omit any extra carbs.

Serving suggestions

Like my avocado grilled cheese sandwich and avocado tuna salad, you can enjoy this veggie sandwich for a simple yet delicious lunch any day of the week. Pair it with air fryer potato wedges, potato chips, a zesty quinoa salad, or hummus and veggies for a satisfying meal.

Can I make a roasted veggie sandwich instead?

Yes, roasting or grilling the vegetables is a great way to turn this veggie sandwich into a meal. Roast or grilled zucchini, red bell peppers, baked sweet potato slices, grilled eggplant, and/or summer squash until they’re tender and lightly charred, then assemble them in the sandwich with the tomato slices, leafy greens, and the scallion cream cheese. Slice and enjoy!

Are veggie sandwiches healthy?

I’d say so! The rainbow of fresh vegetables in this sandwich helps keep you hydrated and packs every bite full of vitamins and minerals, fiber, and antioxidants. Also, whole wheat bread is a great source of complex carbohydrates, while cream cheese has some probiotics for a healthy gut.

Storage

Room temperature: This vegetarian sandwich is best served as soon as it’s assembled but will keep for a couple of hours at room temperature. Wrap the sandwich in parchment paper or plastic wrap, or place it in an airtight container to keep it fresh.

Refrigerator: If you plan on eating the sandwich later, store it in an airtight container in the fridge for up to 1 day. Any longer and the bread will become soggy and the vegetables will start to get watery.

More easy sandwiches to try

GFGluten FreeDFDairy FreePPaleo

Sun-Dried Tomato Chicken Salad

VGVegetarian

Mediterranean Grilled Cheese Sandwich

VVeganVGVegetarianDFDairy Free

Tofu Banh Mi Sandwich

If you made this recipe, be sure to leave a comment and star rating below. Thanks!