California Veggie Sandwich with Fresh Herb Mayo layered with fresh garden vegetables, avocado spread, and fresh herb mayonnaise between two slices of marbled rye bread.
This sandwich is bright and refreshing. Fresh herbs and grainy Dijon in the mayo make this my new favorite summer sandwich. There are just so many layers of flavor. Whether you pick the veggies from your own garden or snag a variety from a Farmer’s market, this sandwich is a hit.
Gather the freshest veggies you can find. I’m using an assortment of heirloom tomatoes, leafy lettuce, sweet peppers, carrots, ribbons of cucumber, purple cabbage, radishes, red onions, microgreens, and whatever herbs I can clip from my garden.
Herbed Mayo and Avocado Spread:
Begin by making the herbed mayo and avocado spread. In a small bowl, combine mayo, garlic, grainy Dijon, and fresh herbs. I am using chives, parsley, and basil. Add a dash of salt and pepper. To make the avocado spread, use one ripe avocado, a drizzle of olive oil, a large pinch of red pepper flakes, salt, and pepper. Mix ingredients my smashing avocado with a fork and mix in the seasonings.
How to Layer a Calfornia Veggie Sandwich:
Place two slices of your favorite bread. Spread one slice with the herbed mayo and the other slice with the avocado spread. Begin to layer. Start with the greens then work your way through the rainbow. Season the veggies with a fresh grind of pepper. Avoid salting because salt will cause the cucumbers and radishes to sweat and they will release water which will make the sandwich go soggy. Yikes!
Add a good layer or two of fresh microgreens or sprouts. Pea sprouts are one of my favorites.
How easy was that? Layer as thick or thin as your mouth can get around. Enjoy the flavors of the season with a fresh California veggie sandwich with fresh herb mayo. If you like to add protein, go ahead and add a slice of organic smoked turkey, or grilled Tofu. If you’re vegan, be sure to use Vegenaise in place of regular mayo.
California veggie sandwich with fresh herb mayo
Colorful veggies layered with fresh herb mayo.
- 4 slices marbled rye bread or multigrain bread
- 1/2 cup mayonnaise or Vegenaise
- 1 tsp garlic minced
- 1-2 tsp grainy dijon mustard
- salt and pepper to taste
- 1 avocado
- 2 tsp olive oil or avocado oil
- pinch red pepper flakes
- salt and pepper to taste
- heirloom tomatoes sliced
- cucumber slices
- leafy lettuce
- microgreens and/or sprouts
- sweet peppers
- Carrots shredded or sliced
In a small bowl, mix mayo with grainy dijon, and garlic. Add salt and pepper to taste.
In a small bowl, smash avocado with a fork and mix in oil, red pepper flakes, salt and pepper to taste.
To make the sandwich
Take two slices of bread. Spread one slice with mayo and one slice of with avocado spread. Begin to layer veggies.
- Be sure to use a good sturdy bread that can hold the weight of the veggies. Whole grain, sourdough, etc.
- Don't sprinkle veggies with salt, it will make them release water and make the sandwich soggy.
- Calorie calculations vary with amounts of veggies, the bread used, and amount of spreads.
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