Recipe: "Old Standard" Cucumber Carrot Sandwich

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When I first started making substantial veggie sandwiches, this was the first combination I settled on.

open-face cuke sandwich

It took a little while to get “just right”, but now I’m so fond of it that I eat it more often than not when I want a sandwich.  So for today’s sandwich post, I present:

The “Old Standard” Cucumber Carrot Sandwich


2 slices your favorite vegan bread (I used oat nut for the one in the picture)
6 round slices of cucumber OR one 2-inch piece cucumber, sliced lengthwise
2-inch piece of carrot, cut unto matchsticks
1 thin slice white onion
2-3 red pepper rings, left whole or cut into strips
2 large OR 3 small tomato slices
4-5 banana pepper rings (I use Mt. Olive brand because they have no HFCS or artificial coloring)
leaf lettuce of your choice
condiment of your choice (I prefer plain yellow mustard for this one!)

To assemble:

— Lay the bread on a flat surface.  Seriously. Veggie sandwiches love sliding apart on inclines. (Please don’t ask how I know.)

— Layer the ingredients on one slice of bread in the order listed. I’ve found they stack best that way, but if a different order works for you, go for it!

— Spread your preferred condiment on the other slice of bread, top off the sandwich, and enjoy! (Or slice it in some artistic way first, because that’s fun.)

closed cuke sandwich


About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She has been a member of the Rensselaer County Regional Chamber of Commerce since August 2017 and is a former member of Toastmasters International, from which she was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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