This super easy vegan veggie sandwich is piled high with tons of veggies and carries a flavor kick from the roasted red pepper hummus. Any hummus will do, but my favorite is roasted red pepper. I also love the addition of pickled banana peppers to the sandwich; the vinegar adds a delightful little tang.
The veggie sandwiches are perfect for lunches, quick dinners, school lunches, or picnics! My family and I pack picnic-type meals for our sightseeing day trips, which we’re taking pretty often while living in Europe. I’ll pack food that travels well and tastes delicious so we don’t have to eat out so often. We don’t bring a blanket and have a good old-fashioned picnic (but that sounds fun), we find a park bench or sometimes just stand around and eat. The sandwiches make putting lunch together quick and easy.
The Bread Test
I’ve tried the mountain of veggies on three different types of bread to see what worked out the best. One test for eating the sandwich right away and another for making it ahead of time to store in the refrigerator and enjoy the next day. Regular sandwich bread worked, but it didn’t hold the veggies as well as a hoagie roll. A baguette was too tough to eat since it didn’t flex with the sandwich but worked out the best in the refrigerator portion of the challenge. The baguette soaked up the juices and made the bread softer. The hoagie roll and the regular sandwich bread were soggy the next day after being refrigerated. The clear winners were the hoagie roll for eating right away and the baguette if you need to store it in the refrigerator overnight.
The veggie sandwich is full of colors from the rainbow, so you can feel good about eating it. Plus it has grains from the whole wheat bread and legumes from the hummus. Maybe I should have called it the rainbow veggie sandwich, except I‘d need something blue.
As always, I hope you enjoy the recipe!
You also my enjoy my chickpea salad sandwich recipe.Print
Simple sandwich piled high with a rainbow of veggies flavored with roasted red pepper hummus and a little tang from pickled banana peppers.
- 4 slices whole-grain bread (or 2 hoagie rolls)
- ⅓ cup roasted red pepper hummus
- 1 avocado (sliced and deseeded)
- 1 tomato (sliced)
- ½ cucumber (sliced into coins)
- 1 red bell pepper (sliced)
- ½ red onion thinly (sliced)
- Spinach or lettuce
- A few pickled banana peppers
- 1 pinch of salt and pepper
- Spread a few tablespoons of hummus on a slice of bread or hoagie roll. I like to add the cucumber slices on top of the hummus, so they don’t fall out.
- Then pile high with all the toppings, add salt and pepper to taste.
- Then enjoy!
- Prep Time: 10 minutes
- Category: Main Course
- Cuisine: American
Keywords: vegan picnic sandwiches, easy vegan lunch