Its easy to customize!
Simply Recipes / Alison Bickel
Colorful summer produce brings one thought to mind: its sandwich time.
While I love fresh salads, my favorite way to enjoy peak veggies is in sandwich form.
Simply Recipes / Alison Bickel
The key to making a great veggie sandwich is high quality, fresh produce and really good bread.
Since this sandwich is fully loaded, its important to build your ingredients in the right order.
Loaded veggie sandwiches are an ideal summer lunch.
Simply Recipes / Alison Bickel
Theyre also extremely easy to customize by using different condiments and fillings.
It provides a crisp crust, soft interior, and nice flavor.
Its also sturdy enough to hold up to the many fillings, unlike store-bought sandwich bread.
Simply Recipes / Alison Bickel
I recommend toasting softer bread before building your sandwich.
I like to use sharp cheddar cheese thats already conveniently sliced.
Leave out the cheese altogether or swap it for a cheese alternative for a dairy-free sandwich.
Simply Recipes / Alison Bickel
The Best Veggies
For me, the key to this sandwich is heirloom tomatoes.
I wait until theyre in season and buy beautiful, flavorful summer tomatoes at the farmers market.
see to it your sprouts are very fresh, since they have a short shelf life.
Simply Recipes / Alison Bickel
you’re free to swap the sprouts for more lettuce if needed.
Pickled red onions add a nice zing to the sandwich.
Core and slice the tomato into 1/3-inch slices.
Simply Recipes / Alison Bickel
Spread 2 slices of bread with mayonnaise and 2 slices of bread with mustard.
Arrange them so there is one of each for 2 sandwiches.
Halve and pit the avocado.
Simply Recipes / Alison Bickel
Slice one half into slices, peel, and add the avocado to a mustard-topped slice of bread.
Repeat with the rest of the avocado for the second sandwich.
Top the avocado with sprouts, dividing evenly between the 2 sandwiches.
Simply Recipes / Alison Bickel
Add slices of tomato in a single layer on top of the sprouts.
Sprinkle with salt and pepper.
Divide the pickled red onions evenly between the 2 sandwiches on top of the tomato.
Simply Recipes / Alison Bickel
Top each with a lettuce leaf, then slices of cheese.
Press the top lightly to adhere.
If desired, slice the sandwich in half down the center using a sharp chefs knife.
To help it stay together, poke a long toothpick in each half.
Any leftover sliced vegetables should be wrapped tightly and stored in the fridge for 1-2 days.
Eat assembled sandwiches as soon as possible.
