When I was pregnant with our second child, I only wanted veggie sandwiches. I had my husband bringing home sandwiches every other day until we both realized it would be more cost-effective to buy my own sandwich goods and make them myself. This sandwich is versatile, and you can make it with regular sandwich bread, sub rolls, or get fancy with some sourdough. You can add as many or as few veggies to your liking. If you aren’t a big fan of spreading avocado on your sandwich, you can swap it for mayo. This is a quick and easy lunch that you can whip up or make ahead of time. If you are making it ahead of time, wait till the last minute to add the avocado to your sandwich to avoid it getting brown and gross.

The Goods:

*Note: Add more or less of any ingredient here. This is a list of what I do on regular sandwich bread. Feel free to swap for your favorite veggies and use this recipe for inspiration!

• Sandwich Bread, Sub Rolls, or Sourdough ( I use Silver Hills Sprouted Grain Bread- Big 16)

• Banana Peppers

• 2 TBSP of Avocado to spread OR 2 TBSP of Mayo

• 6 slices of Bell Peppers (any color will do)

• 5 slices of Red Onion

• 1/4 cup Greens: Options- Arugula, Kale or Spinach

• 3 Slices of Provolone Cheese

• 4 Slices Roma Tomatoes

• 6 Slices Cucumbers

• Sprinkle of Italian Seasoning

Instructions:

Step 1: Slice all your veggies except greens and banana peppers. Set aside

Step 2: If you are using regular sandwich bread or sourdough, pop it in the toaster and toast to your liking.

Step 3: Assemble the sandwich by spreading avocado with a fork (or spread mayo) on your sandwich bread. Add greens at the bottom of the sandwich, and add the remaining veggies on top of the greens. Sprinkle a little Italian seasoning on top of the veggies. Top the veggies with your slices of provolone and put on your other piece of bread or close your sub sandwich.

Step 4: Enjoy and nourish yourself.

Tag me on Instagram @thelakesidechair to show off your sandwich skills!