My absolute favourite veggie crunch sandwich! It’s super flavourful with both yellow mustard and a homemade vegan thousand island-style dressing, tons of fresh crunchy veggies, sprouts, pickled peppers, and marble rye. So satisfying and ready in 15 minutes!
When was the last time I posted a sandwich on here?! It’s been a long time, but truthfully sandwiches are one of my favourite foods. I eat them more often than you would think! This one has it all as far as cold veggie sandwiches go. Loaded up with the perfect mix of crunchy stuff, pickled and fermented things, a tangy homemade thousand island-style spread, classic yellow mustard, a totally out of season hothouse tomato (which is surprisingly key!), and marbled rye which is my preferred sandwich bread.
In terms of steps, this sandwich is pretty typical. We make a vegan Thousand Island-style dressing first. Then I season the sliced tomatoes with salt and pepper and let them sit for a minute. From here, you’re just layering and assembling. The bean sprouts provide most of the “crunch” in this veggie crunch sandwich. Once those are laid down, I scrunch up a tangle of broccoli or alfalfa sprouts for the flavour/nutrients, yes, but also for structure! the tangle kind of forms itself around everything else to keep it tidy.
I love fermented vegetables so much, so I add a good helping of sauerkraut to this along with strips of pepperoncini peppers, sweet onion slices, yellow mustard, and crisp butter/Boston lettuce. The end result is fresh, crunchy, so flavourful, and really satisfying. Marble rye is my bread of choice for this because it just layers on even more flavour. Any bread you like is great though!
For the leftover Thousand Island-inspired dressing: it’s great on veggie burgers and even dolloped on a baked potato with steamed broccoli. I also love dipping slices of cucumber and celery into it when I’m feeling snack-y. I find that the sauce tastes better/more robust if you can make it ahead of time. It’s still delicious when you make it right before too :)
Hope you give this simple and tasty vegan sandwich a try! It really is up there with my faves. If you’re looking for more sandwich inspiration, check out my avocado chickpea salad sandwich and this miso-grilled portobello and kale caesar pita.
Ultimate Veggie Crunch Sandwich
Thousand Island-Inspired Dressing (makes extra)
- ½ cup vegan mayonnaise
- 2 tablespoons finely chopped sweet onion
- 2 tablespoons finely chopped dill pickle
- 2 tablespoons ketchup
- ½ teaspoon lemon juice
- ¼ teaspoon white wine vinegar
- sea salt and ground black pepper, to taste
Veggie Crunch Sandwich
- 1 medium hot house tomato, sliced
- sea salt and ground black pepper, to taste
- 4 slices marble rye bread, from a round/oval loaf
- 2 tablespoons yellow mustard
- 4 large leaves butter/Boston lettuce
- 8-10 slices sweet onion
- 4-5 pepperoncini peppers, stems removed and cut into strips
- 4 tablespoons sauerkraut
- 2 handfuls bean sprouts
- 2 handfuls broccoli sprouts or alfalfa sprouts
- My favourite vegan mayonnaise is Veganaise by Follow Your Heart.
- My favourite ketchup is this date sweetened one by Good Food For Good.
- Traditionally, Thousand Island dressing is made with sweet pickle relish. I never have this condiment on hand, so I’m just using chopped up dill pickles here, hence why I call it “Thousand Island-inspired” ;)
- Marbled rye is my preference for this sandwich, but any round/oval loaf that you love is great! I just enjoy the flavour of marble rye with the Thousand Island-style dressing.
- For the broccoli/alfalfa sprouts, you can use any type of sprouts that “tangle” up and form a mass :)
- Make the Thousand Island-inspired dressing. In a small bowl, stir together the vegan mayonnaise, sweet onion, chopped pickles, ketchup, lemon juice, paprika, salt, and pepper. Set aside.
- Make the sandwich. Lay your tomato slices out on the cutting board and season them with salt and pepper. Let them sit for a few minutes.
- Lay 2 slices of bread out so that each side of the sandwich is like an opened book. On one side, spread a couple tablespoons of the Thousand Island-inspired dressing. On the other piece of bread, spread the yellow mustard.
- Place one butter/Boston lettuce leaf on each piece of bread. Use more than one leaf if you really want to cover the whole piece of bread. I like a ton of lettuce in a sandwich, so I layer up!
- On the piece of bread with the Thousand Island-inspired dressing, lay down the seasoned tomatoes on top of the lettuce. Then, layer the sweet onion and strips of pepperoncini pepper on top. Place the sauerkraut in an even layer on top of that.
- Now, take one handful of bean sprouts and evenly arrange them over the sauerkraut. I like to arrange these in the opposite direction of how I'll be cutting the sandwich so that they're lined up all nice (as you can see in the photos). Then, take a handful of broccoli or alfalfa sprouts and press them on top. These sprouts tangle up and make a nice “mass” that kind of keeps everything together/unified.
- From here, the piece of bread with the mustard and butter/Boston lettuce and place it on top. Repeat these steps for the second sandwich. Cut each sandwich in half and enjoy!