Lazy Lunch: Simple Veggie Sandwich

Sometimes you just need something easy. Really easy. But it still needs to be tasty. And healthy too would be a major plus. That’s exactly what this sandwich is: a go-to weekday lunch that’s absurdly easy, but also quite tasty and healthy. Pack and take to work, and your belly (and body) will be really happy with you.

This Simple Veggie Sandwich is so easy that it’s almost an un-recipe. But it’s such a great lunch option that I had to share. Start with some whole wheat bread. Spread some hummus on each slice. And top with thinly sliced cucumber:

Next, top with some sliced tomato and avocado (squeeze a little lemon juice on top of the avocado to keep it from browning):

Now it’s time for a little jack cheese (optional, if you want to keep this vegan), and some sprouts:

Finally, a little arugula on top of the sprouts:

Cut the sandwich in half. Pack it up and bring it to work (I just wrap it in tin foil). Bring a simple balsamic vinaigrette along and, when you’re ready to eat, drizzle inside the sandwich (this adds so much flavor). And that’s it! It’s so easy, and so yummy. Something good to kick off the work week with.

SIMPLE VEGGIE SANDWICH

Makes 2 sandwiches

For the sandwiches:

4 slices whole wheat bread
1 medium tomato
thinly sliced cucumber (I used an English cucumber)
1/2 avocado (I used a haas avocado)
2 slices jack cheese
sprouts (I used clover sprouts)
arugula or other mixed greens
lemon
hummus
salt & pepper

For the balsamic vinaigrette:

1 tablespoon dijon mustard
3-4 tablespoons balsamic vinegar (to taste)
2 tablespoons good olive oil

Layer all the ingredients as follows: (1) spread hummus on each slice of bread, (2) top one slice of the bread with a few slices of thinly sliced cucumber, then the (3) sliced tomato, (4) sliced avocado, (5) a squeeze of lemon juice to keep the avocado from browning, (6) a little salt and pepper, (7) jack cheese, (8) sprouts, (9) a small handful of arugula, or the greens of your choice, and (10) the second slice of bread. Repeat with the second sandwich. Cut each in half, and wrap in tin foil or place in a to-go container (if you’re bringing it to work or on a picnic).

Make the vinaigrette by tossing the mustard, balsamic, and olive oil in a jar, and giving it a good shake to emulsify. Dive into to-go containers (again, if you’re bringing the sandwich to work or on a picnic). When you’re ready to eat, open up the sandwich, and drizzle some balsamic vinaigrette over the arugula and sprouts. Place the other slice of bread back on top, and enjoy!

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