Healthy Veggie Sandwich (Print-Friendly Version)
Crisp veggies and basil cream cheese make a tasty sandwich for any occasion.
# Ingredients You'll Need:
→ Chive Basil Cream Cheese
01 -
1 clove garlic, minced
02 -
200 g cream cheese, at room temperature
03 -
3 fresh basil leaves, chopped fine
04 -
1 tablespoon fresh chives, chopped roughly
05 -
0.25 teaspoon black pepper, ground
06 -
2 teaspoons lemon juice, freshly squeezed
07 -
a pinch of fine sea salt
→ Vegetable Sandwich Assembly
08 -
50 g mixed salad greens
09 -
4 slices of Havarti cheese
10 -
1 large avocado, sliced thin
11 -
2 red bell peppers, sliced thin
12 -
6 ciabatta rolls, cut in half
13 -
30 g assorted sprouts
14 -
3 large tomatoes, sliced thin
15 -
80 ml red onion, sliced thin
16 -
1 large cucumber, sliced thin
# How to Make It:
01 -
In a food processor, mix together cream cheese, minced garlic, chopped basil, chives, lemon juice, black pepper, and a small pinch of salt. Blend until everything's smooth and mixed. Move the mixture to a sealed container and chill until you're ready.
02 -
On each ciabatta roll slice, spread a good amount of the Chive Basil Cream Cheese.
03 -
Put sliced tomatoes on the bottom halves and sprinkle a little salt over them.
04 -
On the tomatoes, place cucumber slices, then top with Havarti cheese, and follow with thinly sliced bell peppers.
05 -
Top the red peppers with the mixed salad greens and assorted sprouts.
06 -
Spread more Chive Basil Cream Cheese inside each top half of the ciabatta, then add red onion and avocado on top.
07 -
Close up each sandwich with the top bun, pressing gently. Put a toothpick in each to hold it together, then dig in right away.
# Extra Information:
01 -
Cut all veggies thin to get the best texture and layering.
02 -
You can make Chive Basil Cream Cheese beforehand and keep it in the fridge for up to two days.