As a vegetarian, it is hard to find a satisfying and delicious sandwich. This loaded veggie sandwich is filling, satisfies the tastebuds and is completely vegan! The crusty ciabatta loaf holds the fillings of this sandwich so well, especially since it is packed with grilled veggies, herbs and a spicy sauce.
Essentials for me when it comes to a veggie sandwich is packed with flavor, crusty bread and filling. No one wants to eat a calorie dense meal only to be left hungry afterward. I made this sandwich and shared it with my family (obvi), they loved it so much I get regular requests for it now. I love making this loaded veggie sandwich when I have a bit of extra time on my hands for lunch.
Ingredients
- Bread: I used a crusty ciabatta loaf that I picked up from the Sprouts Bakery! I simply warmed it up in the oven to create a crispy crust. I also scooped the bread to make room for the fillings.
- Grilled Veggies: I think what helps this sandwich feel satisfying is the grilled veggies. I used eggplant and yellow squash as they hold up great and kind of give a “deli meat” feel since they are slices. I just seasoned with salt and pepper, which is all you need!
- Fresh Veggies: I added beefsteak tomatoes and sliced red onion. You can add cucumbers, bell peppers or even shaved carrots.
- Others: I added fresh basil, roasted bell peppers, bread and butter pickles for sweetness, and alfalfa sprouts. You can customize the “flavor” with anything you like. Grilled onions, arugula, or even pickled jalapeños!
- Sauce: I think sauce is argulably one of the most important parts of a sandwich. I simply mixed together Wickles Spicy Red Sandwich Spread and vegan mayo. Tangy, spicy and creamy, the perfect sando sauce!.
Similar Recipes
Loaded Veggie Sandwich
DifficultyEasy
Servings4
Prep time15 minutes
Cook time15 minutes
Total time30 minutes
This loaded veggie sandwich is filled with grilled veggie, juicy tomatoes, a spicy mayo and fresh vegetables.
Ingredients
- 1 Large Ciabatta Loaf
- 1/4 Cup Vegan Mayo
- 1/4 Cup Wickles Spicy Red Sandwich Spread
- 1/2 Medium Eggplant, Sliced in rounds
- 1 Yellow Squash, Sliced Lengthwise
- 1 Beefsteak Tomatoes
- 1/2 Cup Roasted Red Bell Peppers, Sliced
- 1/4 Small Red Onion, Sliced
- 1/2 Cup Bread and Butter Pickles
- 8-10 Leaves Fresh Basil
- 1 Cup Alfalfa Sprouts
- 1 Tbsp Avocado Oil
- Salt
- Pepper
Instructions
- 1
Preheat the oven at 400. Warm the ciabatta loaf for 5 minutes.
- 2
In a griddle pan, add avocado oil.
- 3
Place the eggplant and squash slices in the pan and season with salt and pepper. Cook for 3 minutes per side.
- 4
Slice the horizontally through the middle. Scoop out some of the dough to make room for the fillings.
- 5
Mix together the vegan mayo and spicy red sandwich spread. Spread the sauce evenly on both sides of the bread.
- 6
Layer the fillings in the following order: eggplant, squash, tomatoes, red onion, roasted red bell peppers, pickles, basil, and alfalfa sprouts.
- 7
Close, cut into quarters and enjoy!
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