Veggie Loaded Sandwich
With my love for vegetables and love for sandwiches, I created this mouth-watering, veggie-loaded, plant-based sandwich. Perfect for a little picnic lunch to an easy-to-throw-together dinner. Even if you are a meat lover, you will love this sandwich. It's got all of the right flavors, from marinated artichokes and sun-dried tomatoes to thinly sliced red onion and homemade honey mustard sauce. You will forget that you are eating a veggie-loaded sandwich, it's that delicious!
Servings: 1 sandwich
Ingredients
For the sandwich
- 2 slices your favorite sandwich bread
- 2 tablespoons honey mustard sauce (see recipe below) Dijon will work, too
- ¼ cup jarred, roasted bell pepper, drained *do not rinse
- ¼ cup jarred, marinated artichokes, drained *do not rinse
- ¼ cup marinated sundried tomatoes, drained *do not rinse
- 2 tablespoons fresh basil leaves, roughly chopped
- ¼ cup arugula
- ⅛ cup thinly sliced red onion
For the honey mustard sauce
- 2 tablespoons yellow mustard
- 1 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- If you are making the honey mustard sauce, start by mixing all of the ingredients in a bowl until everything is incorporated.
- Slice the sandwich bread into two pieces and toast them. Then, set them aside.
- Drain the jarred ingredients but do not rinse. (red bell pepper, artichokes, and sun-dried tomatoes).
- Thinly slice the red onion and fresh basil leaves.
- Now it is time to assemble the sandwich. Start by spreading the honey mustard on both pieces of bread.
- Next, layer the red bell pepper, artichokes, sundried tomatoes, red onion, basil, and then finish with arugula.
- Cut the sandwich in half and enjoy!
Notes
If you are making this sandwich in the morning for your lunch, wrap the sandwich in a paper towel and then store it in a fitting, air-tight container or tin foil and place it in the fridge until you are ready to eat it.