Healthy cooking doesn’t have to be complicated. In fact, often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares feel-good recipes for any day of the week.
A sandwich is one of those things you may think you don’t need a recipe for. And for your average PB&J or turkey and cheese, you probably don’t. But when it comes to veggie sandwiches, things can get complicated. Do you want to lean in the direction of a California veggie, with avocado, sprouts, and chèvre? Perhaps something warm, like an eggplant panini? Or a delicate cucumber and cream cheese number (crusts off, if you please)? Regardless of your chosen vegetables and meatless protein, vegetarian sandwiches require measurements and technique. Making one for yourself is the ultimate self-care ritual.
This veggie sandwich is modeled after two of my favorites: the club sandwich and the New Jersey sloppy joe. Both are double-deckers, loaded with at least two kinds of meat. I kept the three slices of bread (important for a hearty sandwich!) but ditched the cold cuts and bacon for thinly sliced, vinegar-brine-dressed crunchy vegetables and sharp cheddar. Glue the sandwich together with a few layers of giardiniera-enhanced mayo and a thick swipe of hummus—but I recommend sticking in long toothpicks for extra security. Pro tip when it comes to cutting those veggies: The best way to get razor-thin slices that mimic deli meat is to use a mandoline. Be brave and aware of your finger placement and you’ll be just fine.
Discover more Good for You recipes here: Berry Protein Smoothie; Need-More-Fiber Lentil Salad; and Chopped Salad With Sardines and Preserved Lemon.
Recipe information
Total Time
15 minutes
Yield
Makes 1
Ingredients
Preparation
Step 1
Stir together ⅓ cup finely chopped vinegar-based giardiniera (Italian-style) and ⅓ cup mayonnaise in a small bowl to combine; set giardiniera mayo aside.
Step 2
Toss 5 oz. cucumber (about 1 small) or radishes (about 8), or a mix of both, trimmed, thinly sliced, and 1 Tbsp. giardiniera brine in a small bowl to coat. Taste and season with kosher salt (this will depend on your giardiniera brand) and more brine if needed.
Step 3
Spread one third (about 3 Tbsp.) reserved giardiniera mayo over of 1 slice multigrain or rye sandwich bread, lightly toasted, cooled. Shingle half of vegetable mixture over, then arrange 1 oz. butter lettuce (such as Bibb or Boston) on top. Dollop half of remaining giardiniera mayo over lettuce.
Step 4
Spread 2 Tbsp. store-bought or homemade hummus over 1 slice multigrain or rye sandwich bread, lightly toasted, cooled. Shingle 2 oz. thinly sliced white cheddar or provolone over, then top with remaining vegetable mixture. Arrange remaining 1 oz. butter lettuce (such as Bibb or Boston) on top.
Step 5
Place bread spread with hummus, lettuce side up, on top of bread spread with giardiniera mayo. Spread remaining giardiniera mayo over remaining 1 slice multigrain or rye sandwich bread, lightly toasted, cooled, then arrange, mayo side down, on top of sandwich to close. Stick 2 or 4 long toothpicks into corners of sandwich to hold it together and slice in half or quarters as desired.
