This Veg Sandwich recipe is hearty and flavorful. It has sautéed zucchini, mushrooms, bell peppers, carrots and onions along with fresh veggies like tomato and cucumber. Cream cheese and cheddar add richness, while whole wheat bread keeps it wholesome. A Veggie Sandwich you’ll love to make and enjoy.

Why You’ll Love This Veg Sandwich Recipe

This Vegetable Sandwich is one of those recipes that I never get bored of making. It is hearty, flavorful, and packed with a variety of colorful veggies. The best part is that once you make it, you’ll want to make it again and again.

This sandwich has a deli-style layered feel, but the flavors lean towards the Mediterranean with olive oil, zucchini, and herbs.

I usually sauté zucchini, mushrooms, bell peppers, carrots, onion, and garlic with olive oil, dried herbs, and a touch of paprika and black pepper. Mostly I use veggies that I have on hand.

The combination tastes almost like a Mediterranean filling – savory, herby, and slightly smoky. Along with this, I like to add fresh slices of cucumber, tomato, and sometimes lettuce for crunch.

The bread is layered with cream cheese, cheddar, and butter which melts beautifully when the sandwich is grilled.

You can also sprinkle some chili flakes if you want a bit of heat. The veggie toppings and cheeses comes together inside a whole wheat bread which makes these sandwiches wholesome as well as satisfying.

This recipe makes five loaded veggie sandwiches that are perfect for breakfast, brunch, or even dinner with a bowl of soup.

The veggies can be sautéed in a skillet or grilled in the oven. Both taste equally good. To save time, you can prepare the cooked veggies in advance and refrigerate them for a day.

This Veggie Sandwich recipe is also very customizable. You can add avocado slices for a creamy texture, or swap in other vegetables you like.

The sandwich tastes great toasted or grilled until the cheese melts, but it can also be made without grilling if you prefer. I often serve it when I want something quick, filling, and tasty but still on the healthier side.

If you want to try more vegetarian sandwiches, do check these popular ones on the blog:

How to make Vegetable Sandwich

Making this Veg Sandwich is simple. You just need to prep the veggies, sauté them with herbs and spices, and then assemble everything with cheese and spreads between slices of bread. You can toast or grill the sandwich until the cheese melts, or keep it untoasted if you prefer.

Sauté Veggies

1. Heat olive oil in a skillet or grill pan and add ⅓ cup cup of sliced onions and
½ teaspoon finely chopped garlic (optional).

Sauté onions and garlic on medium heat for 1 to 2 minutes.

2. Add 1 cup of peeled, sliced or chopped zucchini and ½ cup of sliced or chopped mushrooms.

3. Add ½ to ¾ cup of sliced bell peppers. Choose any colored bell pepper that you have.

Tip: Always taste a small piece of zucchini after chopping. If it is bitter, don’t use it.

4. Mix the vegetables and sauté for 2 to 3 minutes on medium heat.

5. Next season with the following herbs and spices:

• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon dried parsley 
• ¼ teaspoon dried rosemary, optional
• ¼ teaspoon paprika or smoked paprika
• ¼ teaspoon ground black pepper 
• salt according to taste

Note: Add 1 teaspoon of Italian herbs or seasoning or mixed herbs instead of adding the dried herbs separately.

6. Mix well. Continue to sauté. If the veggies start sticking to pan, add a splash of water. Stir and deglaze.

7. Sauté stirring often until tender and lightly browned (4 to 5 minutes). The zucchini slices should look translucent and softened. Meanwhile the mushrooms will also cook. 

8. Once the veggies are tender, add 1 cup of grated carrots.

9. Mix thoroughly and sauté further for 2 to 3 minutes. Turn off the heat and set aside to cool. This mix becomes the flavorful veggie filling for the sandwich.

Prepare The Bread

8. Lightly toast the whole wheat bread slices if desired and if you plan not to grill the sandwiches later. Spread softened butter on one side of each slice.

Spread cream cheese on top of the buttered side or on the opposite slice (both combinations work well).

Assemble The Sandwich

9. Start with placing cucumber slices on the cream cheese side.

10. Next place the tomato slices on top of the cucumber slices on the cream cheese side.

11. Layer the prepared sautéed vegetables on top.

12. Sprinkle grated or shredded cheddar cheese evenly. Add dried herbs or chili flakes if using.

13. Cover with the second slice, butter/cream cheese side facing inward.

Optional: Toast or Grill Vegetable Sandwich

14. If you prefer a warm, crisp version, lightly butter the outer surfaces (top and bottom) of the sandwich. Spread some butter on the sandwich maker or panini press if using. 

15. Place the prepared veggie sandwiches in a preheated panini press or sandwich maker.

16. Grill in a panini press until golden brown and cheese melts. Otherwise, serve as is. It’s delicious both ways.

You could grill the veggie sandwiches in a skillet or pan too. Similarly assemble the remaining sandwiches and grill or toast them.

Serving Suggestions

Serve this Veg Sandwich hot or warm with a side of herbed Potato Wedges, French Fries, Tomato Soup, ketchup, or a cool yogurt dip. It also pairs well with a simple green salad or a handful of chips if you want something quick.

For packed lunch, let the Vegetable Sandwich cool down slightly, then wrap it in parchment or foil to keep it fresh. Pack the spreads or dips separately and add them just before eating to avoid soggy bread.

Make Ahead Options

You can sauté the vegetables a few hours earlier or even a day in advance. Store them in an airtight container in the refrigerator and use when needed.

To save more time, you can also toast the bread slices ahead and keep them in a box or wrap them in a kitchen towel.

When ready to serve, just layer the spreads, cooked veggies, and fresh additions like cucumber, tomato, or lettuce. This way, the sandwiches come together quickly without much effort.

The sautéed vegetables stay good in the fridge for up to 1 day. If you want to keep them longer, freeze in small portions for about a week and reheat before using.

Storing Leftover Sandwiches

These sandwiches taste best when eaten fresh, but if you have leftovers, let them cool completely first. Wrap each sandwich tightly in foil or parchment paper and place in an airtight container. Keep them in the refrigerator for up to 1 day.

To serve the Veg Sandwich later, reheat in a skillet, toaster oven, or air fryer until warmed through and the bread is crisp again. Avoid reheating in the microwave, as the bread can turn soggy and the vegetables chewy or dry.

Note: The cheese will melt again on reheating, but the texture depends on the method. In a skillet, toaster oven, or air fryer it turns soft and gooey with crisp bread. In a microwave, the cheese does melt, but the bread can become chewy.

If you are making these for a lunchbox, it’s better to pack the sautéed veggies and assemble the Veg Sandwich just before eating.

Dassana’s Recipe Notes

• Adjust the amount of ground spices and dried herbs to suit your taste.
• You can also use Pesto or Hummus as a spread for more flavor.
• Mozzarella works well here, or you can use a mix of cheddar and mozzarella for extra cheesiness.
• Fresh herbs like basil, parsley, or cilantro add a nice touch if you have them.
• For a spicy version of Veg Sandwich, add some jalapeños or finely chopped green chilies.
• Lettuce can be added for crunch, but place it after grilling. If grilled inside, it may turn soggy.
• A little mustard powder or Dijon mustard gives a tangy sharpness.
• Mayonnaise is another option for the spread if you prefer it over cream cheese.

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