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This colorful vegetable sandwich is as delicious as it is beautiful, and it’s an easy way to get more veggies into your diet in a tasty way!
“Self-care is a trendy term these days, and I find that cooking and sharing a delicious meal with people is my form of self-care. My true passion lies in cooking and sharing food with people I know and love.”
That’s Jessica Merchant on her passion for cooking, and I couldn’t agree with her more! If you follow food blogs, there’s no way you haven’t come across Jessica’s. She’s the creator behind How Sweet Eats and is one of the kindest people online.Ā
Jessica has just come out with a second cookbook called The Pretty Dish, full of colorful recipes and homemade beauty DIYs. Her book is, you guessed it, where this insanely beautiful vegetable sandwich comes from!
Why make this veggie sandwich
This vegetable sandwich caught my eye from the moment I paged through the book. For those of you not obsessed with veggies like I am, Jessica offers a crucial tip: Turning veggies into something beautiful makes eating them more fun! That makes this a kid-friendly recipe that’s adult-friendly, too.
I’ve had quite a few veggie sandwiches that are dry, tasteless, and leave us hungry the moment we finish them.
This rainbow vegetable sandwich is the opposite. It’s full of flavor from an incredible herbed goat cheese spread and tangy pickled radishes. The bell peppers are broiled simply for a vibrant combination with the other veggies.
I made a few tweaks to the recipe based on ingredient availability, as I wasn’t able to find purple potatoes, so red onion represented the color purple in my sandwich! It cut down a bit on prep time, too.
Dietary notes
This vegetable sandwich recipe is vegetarian. For vegan, substitute hummus for the goat cheese. For gluten-free, use gluten-free bread.
Ultimate Vegetable Sandwich
This colorful vegetable sandwich makes eating vegetables fun, as it’s as delicious as it is beautiful!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 large sandwiches 1x
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Ingredients
For the pickled radishes
- ½ cup thinly sliced radishes
- ½ cup apple cider vinegar
- 1 ½ tablespoons sugar
- 1 teaspoon kosher salt
For the roasted peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tablespoon olive oil
- 2 to 3 pinches kosher salt
For the herb goat cheese spread
- 4.5 to 6 ounces goat cheese, softened (for vegan, substitute ½ cup hummus)
- ½ teaspoon olive oil
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
For the vegetable sandwich
- 4 slices bread (gluten-free if desired, or Homemade Bread, Dutch Oven Bread, or Artisan Bread)
- 1/2 avocado, sliced
- 2 large leaves lettuce
- 1/4 red onion, sliced
Instructions
- Make the pickled radishes: Slice the radishes and place them in a jar or cup. In a bowl, whisk together the vinegar, sugar, and salt until the sugar and salt dissolve. Pour over the sliced radishes. Let sit at room temperature for at least 30 minutes, or 1 hour if time. You can make this a day or 2 ahead of time and store it in the fridge or in a sealed container or jar.
- Make the roasted peppers: Preheat the broiler to high. Slice the peppers. Rub the pepper slices with the olive oil and place them on a baking sheet, skin side up. Broil the peppers until the skin becomes blackened and charred, about 8 to 10 minutes. Remove from the oven and sprinkle with a few pinches of kosher salt.
- Make the herb goat cheese spread: In a bowl, stir together the goat cheese, olive oil, basil, and oregano until combined.
- Prep the other veggies: If desired, soak the red onion in cold water for a few minutes to remove the bite. Wash the lettuce. Slice the avocado. Slice the bread.
- Assemble the sandwiches: Spread 2 slices of the bread with the goat cheese spread. Top with red onion, lettuce, avocado, yellow and red peppers, pickled radishes, and the remaining pieces of bread.
Notes
Reprinted with permission from The Pretty Dish by Jessica Merchant.
Have made this many times! So good š Roast peppers in advance. Rather than taking the time to mix herbs into goat cheese, I just buy garlic/herb Boursin cheese. Also, I spread one slice of bread w/store-bought pesto (or home made, if it’s basil season in my garden). Maybe not quite as healthy, but sometimes I just want to get dinner on the table as quickly as possible.
I added some red wine vinegar, olive oil and cucumber! It was delicious it is savory and salty but also so creamy from the goat’s cheese and avocado. Even non vegetarians (though I am a vegetarian!) would like this!
Mmmm so yummy!! Such a pretty, tasty sandwich! My husband commented on how much he loved the radishes :D
So so glad to hear it Jessica! Thank you for making it!
Labaneh, an Israeli-Lebanede-Middle Eastern yogurt cheese can be used instead of the goat cheese. It is made by straining and draining yogurt past the Greek yogurt consistency — until it is a soft to medium soft cheese consistency. Lemon zest, garlic, and/or spices may be added before the straining process.
Oh what a great idea! Love the idea of using labneh here. We have a recipe for it here! https://www.acouplecooks.com/labneh-yogurt-cheese/
Nice combination of pickled, roasted and fresh veggie! Will be on the menu this summerāŗļø
Those pickled radishes sound so good!
Love a big, colorful sandwich! Can’t wait to try this one out!
I canāt wait to try this recipe! I love the quote by Jessica; Iām the same way!!
This sandwich sounds delicious, both versions!