Best 3 Crunchy Veggie Sandwiches Recipes

**Crunchy Veggie Sandwiches: A Symphony of Flavors and Textures**

Indulge in a delightful symphony of flavors and textures with our collection of crunchy veggie sandwich recipes. These sandwiches are a celebration of fresh, crisp vegetables, perfectly complemented by a variety of savory spreads, tangy dressings, and hearty breads. From the classic BLT with a twist to the innovative roasted veggie sandwich, each recipe offers a unique taste experience that will satisfy vegetarians and meat-lovers alike. Get ready to embark on a culinary journey that will redefine your perception of veggie sandwiches, transforming them from humble fare to extraordinary delights.

Let's cook with our recipes!

37 BEST EVER VEGETARIAN SANDWICH RECIPES

37 Best Ever Vegetarian Sandwich Recipes image

Breakfast, lunch, dinner or midnight snack, our best vegetarian sandwich recipes and ideas are all here and waiting to be made by you!

Provided by Hurry The Food Up

Time 8m

Number Of Ingredients 5

Ingredients

1 banana
2 slices wholegrain bread
1 tbsp peanut butter
½ tsp cinnamon
1 tbsp olive oil ((or coconut oil))

Steps:

Are you really looking for directions? Or just being lazy? It's a sandwich dude.
But fine:
Smear the peanut butter on both slices of bread.
Cut the banana into about 8mm thick slices and layer them over just ONE slice of bread.
Sprinkle cinnamon over them.
Place both slices on top of each other.
Add oil to the pan and fry both sides for 2-3 minutes until nice and brown and yummy and tasty and boom! Back to bed.

Nutrition Facts : ServingSize 207 g, Calories 442 kcal, Carbohydrate 57 g, Protein 15 g, Fat 20 g, SaturatedFat 4 g, TransFat 0.5 g, Sodium 376 mg, Fiber 9.5 g, Sugar 19.9 g

THE BEST VEGGIE SANDWICH

The Best Veggie Sandwich image

A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired.

Provided by DEBBIEWALTER

Categories Main Dish Recipes Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

Steps:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 37.1 g, Cholesterol 33.7 mg, Fat 30.2 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 521.1 mg, Sugar 3 g

CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.

Provided by Chris Morocco

Categories Bon Appétit Sandwich Lunch Avocado Pickles Buttermilk Goat Cheese Vegetarian Cucumber

Yield Serves 4

Number Of Ingredients 19

Ingredients

For the pickled vegetables:
2 cups apple cider vinegar
1/2 cup (packed) light brown sugar
1/4 cup kosher salt
4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
For the dressing and assembly:
1/4 cup buttermilk
1/4 cup plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 ripe avocados, halved
6 ounces fresh goat cheese
6 cups mixed lettuce leaves, ribs removed if thick
8 slices multigrain bread, toasted
1/2 English hothouse cucumber, thinly sliced on a diagonal
2 cups sprouts
Special Equipment
2 heatproof 1-qt. glass jars

Steps:

Make the pickled vegetables:
Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
Make the dressing and assemble:
Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
Do Ahead
Pickles can be made 2 weeks ahead. Keep chilled.

Tips:

Choose fresh, crisp vegetables. This will ensure that your sandwiches are flavorful and satisfying.
Use a variety of vegetables. This will add color, flavor, and texture to your sandwiches.
Don't be afraid to experiment. Try different combinations of vegetables and dressings to find your favorite sandwich.
Make sure your bread is fresh and sturdy. This will help to hold your sandwich together.
Spread your bread with a flavorful spread. This could be anything from butter or mayonnaise to hummus or pesto.
Add your vegetables and any other desired toppings. Be generous with the vegetables!
Season your sandwich to taste. This could include salt, pepper, herbs, or a squeeze of lemon juice.
Enjoy your sandwich fresh! Veggie sandwiches are best enjoyed immediately after they are made.

Conclusion:

Crunchy veggie sandwiches are a delicious and healthy way to enjoy your favorite vegetables. They are perfect for lunch, dinner, or a snack. With so many variations possible, you're sure to find a crunchy veggie sandwich that you love. So next time you're looking for a quick and easy meal, give one of these recipes a try!