Vegan Dagwood Sandwich
Elevate your sandwich game with this irresistible Vegan Dagwood Sandwich—a towering, plant-based masterpiece packed with layers of vibrant flavor and texture. Built on toasted sourdough bread, this hearty creation features creamy avocado seasoned to perfection, crisp lettuce, juicy tomato, tangy pickles, and thinly sliced cucumber. Vegan deli slices, dairy-free cheese, and roasted red peppers add savory depth, while hummus and Dijon mustard deliver a zesty, protein-packed punch. With just 20 minutes of prep time and no cooking required, this vegan twist on the classic Dagwood sandwich is perfect for lunch or dinner, offering a balanced combination of indulgence and nutrition. Enjoy this satisfying and colorful stack that brings a creative flare to your vegan sandwich repertoire!
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Recipe Information
Ingredients
- 4 slices sourdough bread
- 4 tablespoons vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 avocado
- 1 large tomato
- 0.5 small red onion
- 4 lettuce leaves
- 4 slices pickles
- 4 tablespoons hummus
- 8 pieces vegan deli slices
- 4 pieces vegan cheese slices
- 0.5 cucumber
- 4 pieces roasted red peppers
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by toasting the slices of sourdough bread until golden brown.
Spread 1 tablespoon of vegan mayonnaise on one side of each slice of bread.
Layer on 1 tablespoon of Dijon mustard on two of the slices that have mayonnaise, spreading evenly.
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice the flesh thinly and layer half on each 'mustard' slice.
Season the avocado with a pinch of salt and black pepper.
Slice the tomato and the red onion thinly. Layer 2-3 slices of tomato and a couple of onion rings on top of the avocado.
Add 2 lettuce leaves and 2 pickle slices to each sandwich, over the tomato and onion.
Spread 2 tablespoons of hummus on the inside of the remaining bread slices.
Layer 4 vegan deli slices and 2 slices of vegan cheese over the lettuce and pickles on each sandwich.
Slice the cucumber into thin rounds and add a few slices to each sandwich, followed by 2 pieces of roasted red peppers.
Close each sandwich with a hummus-covered slice of bread, pressing down gently to hold everything together.
Carefully cut each sandwich in half with a sharp knife, or use a skewer or toothpick to keep everything in place.
Serve immediately and enjoy the delightful, towering creation!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 8265 mg | 359% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 28.0 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1045 mg | 80% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3270 mg | 70% | |
*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.
