Low Sodium Veggie Club Sandwich
Elevate your lunchtime routine with this fresh, flavorful Low Sodium Veggie Club Sandwich! Packed with nutrient-rich ingredients like creamy avocado, unsalted hummus, crisp cucumber, juicy tomato, and crunchy red bell pepper, this recipe is a cholesterol-friendly and heart-healthy alternative to traditional deli sandwiches. Built on toasted slices of low-sodium whole grain bread, each layer is brimming with vibrant vegetables and fragrant basil leaves, creating a satisfying plant-based meal that's both nourishing and delicious. Ready in just 15 minutes with no cooking required, this easy-to-make veggie sandwich is perfect for a quick lunch or light dinner. Enjoy all the flavor without compromising on sodium — it's a wholesome choice everyone can feel good about!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 slices Low-sodium whole grain bread
- 1 medium Avocado
- 1 teaspoon Lemon juice
- 0.5 cup Unsalted hummus
- 1 cup Fresh spinach leaves
- 0.5 medium, thinly sliced Cucumber
- 1 medium, thinly sliced Tomato
- 0.5 medium, thinly sliced Red bell pepper
- 0.25 medium, thinly sliced Red onion
- 6 large Fresh basil leaves
- 0.25 teaspoon (optional) Black pepper
Instructions
Toast the 6 slices of low-sodium whole grain bread to your desired level of crispness.
Slice the avocado in half, remove the pit, and scoop out the flesh into a small bowl. Mash the avocado with a fork, then mix in the lemon juice to prevent browning.
Spread 2 tablespoons of unsalted hummus onto one side of two of the bread slices. This will act as the base layer for your sandwiches.
On top of the hummus, layer a handful of fresh spinach leaves evenly across both slices.
Add an even layer of thinly sliced cucumber, followed by thinly sliced tomato. Use about half the sliced cucumber and half the sliced tomato on each sandwich layer.
Place 2-3 large basil leaves on top of the tomato slices for extra flavor.
Top the basil layer with a few thin slices of red bell pepper and red onion for a bit of crunch and sweetness.
Spread the mashed avocado evenly over two more slices of toasted bread, then place those slices (avocado side down) on top of the existing layers to form the middle layer of each sandwich.
Repeat the layering process with the spinach, cucumber, tomato, basil, bell pepper, and onion, using the remaining vegetables to build the second layer.
Finish by topping each sandwich with the last slice of toasted bread. You can spread a light layer of hummus or avocado on the top bread slice for extra flavor if desired.
Cut each sandwich in half diagonally, secure with toothpicks if necessary, and serve immediately. Sprinkle lightly with black pepper if desired.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 28.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2293 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
