Leftover Lunch: The Veggie Sandwich

Prep time: 10 mins | Serving size: 1 | Vegetarian

I call this the “everything-but-the-kitchen-sink sandwich” because it contains just about everything I can find in my kitchen. Well, almost everything. This is a perfect lunch option when you have leftover produce in your fridge that’s about to expire. Instead of letting all those vegetables go to waste, throw them together on some bread to create a nutritious lunchtime sandwich! You can change it up according to whatever ingredients you have lying around, so feel free to experiment. I like to load it up with nutrient-rich greens and probiotics, making this my healthy and easy go-to option when I don’t have time to hit the store.

Ingredients:

• 2 slices of Dave’s bread

• Vegan Mayonnaise

• Dijon Mustard

• Red onion

• Bell peppers

• Cucumber

• Spinach

• Avocado

• Sauerkraut

• Pickles (if you don’t have sauerkraut)

The trick to any great sandwich is a great mustard. You’ll have to ditch French’s Yellow for this one and bring in the good stuff. I like whole grain Dijon mustard. Trader Joes has a great one that is both delicious and cheap. I also recommend using a great bread. It elevates any sandwich and makes it feel less homemade and more like you picked it up fresh from the deli. Dave’s bread is one of my favorites. It’s made from quality ingredients so it’s better for you, but still tastes great. Unlike other “healthy” breads that tend to be dry or cakey, Dave’s bread still has that soft texture we all love.

Directions:

First things first, I like to prep my veggies.

• Rinse and clean about 1/2-1 cup of spinach

• Thinly slice 1/4 of a red onion

• Half your medium-sized avocado

• Cut up any other vegetables you’d like to add

Next you’re going to spread your mustard and mayonnaise onto your bread. I like to put a layer of mustard on one piece, and a layer of mayonnaise on the other. You can use as little or as much as you want, it depends on your personal preference. I tend to use about 1 tbsp of each.

Then, you’re going to take your veggies and neatly stack them onto your bread. I love how the bell peppers add the perfect pop of color. Make sure to put a layer of sauerkraut or pickles on top too! I always like to add sauerkraut to my sandwiches, it’s full of probiotics and gives it a really nice crunch when you bite into it.

Cut it in half down the middle and you’re done! You can even try adding some tomato, sprouts, or jalapeños for a kick! Use whatever leftover vegetables you have sitting around. I love making meals out of leftovers because it not only saves money, but it forces me to think outside the box by finding fun ways to incorporate them into new dishes. This sandwich is by far one of my favorite leftover lunches and I’m so excited for you to try it!