Ok, hear me out, Sandwich, but no egg or meat! Enters Creamy Vegetable Sandwich. Made with crisp, colorful vegetables and a rich, velvety cream sauce, this sandwich is everything you want in a meat-free snack. Whether you’re pulling it together for a lazy weekend brunch, a last-minute gathering, or an afternoon high tea, it comes together in under 15 minutes with ingredients you likely already have on hand.
These are my favorites to serve in iftars and high tea potlucks. They are right on top with vegetable skewers and spicy batata harras when I am in the mood for something non-meaty.
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Ingredients
Bruh, the ingredients are super basic! Here are some notes on the things you’ll need:
- Vegetables – Think Crunch! I’ve used bell peppers, cabbage, iceberg lettuce, carrots, and spring onions. Feel free to add or subtract from this veggie combo.
- Buns/Bread – Use regular loaf bread, dinner rolls, or a baguette! Really, anything you have at home works!
- Seasoning – Simple seasoning, salt, pepper, and vinegar
- Mayo – I am using regular mayo, but if you are on a health trip, you can make fermented mayo at home too!
- Fresh Cream – We get fresh cream very easily over here in the Middle East. It’s thick and textured like table cream. If you are unable to get your hands on any thick cream, use Greek yogurt instead.
- Feta Cheese – I love the taste of Feta in these sandwiches, but feel free to use any soft white cheese of your liking
See the recipe card for full information on ingredients and quantities
Instructions
Here’s a simple pictorial for the easiest sandwiches ever:
Step 1: Chop all the vegetables and sprinkle 2-3 pinches of salt all over them.
Step 2: Toss the vegetables and allow them to sweat for 10 to 15 minutes.
NOTE: DO NOT SKIP the sweating step! Sweating helps draw out all the moisture from the produce. This will prevent a watery mix and make perfect sandwiches.
Step 3: Drain all the water from the vegetables.
Step 4: Mix the seasonings, mayo, cream, and feta to create a smooth sauce.
Step 5: Add the sauce to the vegetables and toss until everything is evenly coated.
Step 6: Add the filling to your favorite style of bread and serve.
Expert Tips
- Ideally, use fresh vegetables for any salads or sandwiches. This way, you get maximum CRUNCH, and your assembled sandwich mix can also survive in the fridge for a few days longer without spoiling.
- And of course, fresh bread! This is a cold sandwich and doesn’t require toasting, so you’ll need to have fresh bread for best results.
- Add salt later, after a taste test, because most feta is already heavily salted.
- To avoid the bread from getting soggy, you can lightly spread a layer of butter or cheese spread on the inside of the bread or bun, which will act as a water seal.
Substitutions
If it were up to me, I would TOTALLY state this as a healthy recipe because you know veggies! But I can’t give opinions as facts apparently (eye roll). But hey, you could always make the following substitutions and make this recipe “lite”:
- Mayonnaise – More fresh low-fat cream, or Greek yogurt, or homemade fresh fermented Mayonnaise.
- Sugar – With natural sweeteners like Maple syrup or Honey, or artificial sweeteners like stevia.
- White bread – Multi-grain bread or sourdough bread
Variations
This recipe is a “make it your own way” all the way! Feel free to add any vegetables or sauces you fancy. Here are some that complement the flavors:
- Tomatoes
- Pickles
- Cucumbers
- Hot Sauce (especially Sriracha)
- Crispy Potatoes
- Boiled Eggs
- My desi ass also put this filling in a pita bread bcoz yum!!
Frequently Asked Questions
Yes! You can prepare the sandwich filling even a day before its needed. And you can assemble the sandwiches 4 to 5 hours before serving. Just cover and keep and let them sit in the fridge for that time frame.
Once assembled, the sandwiches can last upto a day in the fridge.
Go ahead! Add shredded boiled chicken to the sandwich; it tastes really good.
More Vegetarian Recipes
I have a ton of Vegetarian recipes on my blog. Here are some you will like:
Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!
Creamy Vegetable Sandwich
Ingredients
- 1 medium bell pepper
- 1 cup shredded cabbage
- 1 cup chopped iceberg lettuce
- 1 tbsp heaped fresh cream
- 1 tbsp Mayonnaise
- 1/2 cup spring onions
- 1/4 tsp salt or to taste
- 2 tbsp feta cheese
- 2 tsp sugar
- 1 tsp black pepper powder
- 2 tsp vinegar
- 4 whole bread slices brown or white of choice
Instructions
- Shred all the vegetables and add them to a bowl. Sprinkle salt on them to let them sweat. Toss the veggies in salt and set them aside for 10 minutes.
- Squeeze the vegetables and discard all the liquid that accumulates in the bowl.
- In a smaller bowl, mix salt, pepper, vinegar, feta cheese, cream and mayo. Whisk together until you get a smooth mix.
- Pour the sauce onto the vegetables and mix well. Your sandwich filling is ready.
- Spread the inside of a bread slice with butter or cream cheese and add the vegetable filling. Serve cold.
Notes
- Use fresh vegetables and bread for the perfect sandwich
- Do NOT skip the step to sweat your vegetables; you’ll end up with soggy sandwiches.
- Your vegetable filling can stay in the fridge for upto 48 hours.
- Once the sandwiches are assembled, you can still keep them in the fridge for a day.
- You can pre-assemble the sandwiches 4- 5 hours before serving
- Some variations you can add to the sandwiches are: cucumbers, pickles, boiled eggs, shredded chicken, and celery.
- FETA cheese is already seasoned well; taste the filling before adding any extra salt.
Questions? Thoughts? Leave them below