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3 Sandwiches to Eat This Spring

GET YOUR GREENS BETWEEN YOUR BREAD

Article by Kate Baxendale

Photography by Stock Images + Provided

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.

Asparagus + Aged Goat Cheese Sandwiches

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.

Salad Sandwiches with Ranch Spread

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.

Green Goddess Sandwiches

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.

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