I'm always looking for ways to sneak in some extra vegetables—whether that's dipping them in hummus instead of pita crackers, scrambling them into eggs or roasting them as a side dish. But sometimes it's nice to enjoy vegetables stacked between two pieces of bread. They make for colorful and crunchy additions to a sandwich, or they can be the main attraction! Here are three springtime sandwiches that are loaded with seasonal veggies.
This sandwich from Food & Wine uses both raw and roasted asparagus paired with avocado, tender mesclun and aged goat cheese. The hearty baguette makes a perfect little boat for this springtime sandwich.
Bon Appétit is really onto something with this Salad Sandwich. Take a salad and make it a hand-held meal—no silverware or tossing required. The homemade ranch spread takes this sandwich to the next level.
The base for this Green Goddess Sandwich by Feasting at Home is a lovely vegan chickpea salad made with whole-grain mustard, vegan mayo and fresh herbs. Top that with crispy cucumbers, carrots, radishes, lettuce and tender micro-greens on a whole-grain everything bagel for a loaded veggie sandwich.