My Ultimate Vegetable Crunch Sandwich

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My outright preferred vegetable crunch sandwich! It’s incredibly flavourful with both yellow mustard and a homemade vegan thousand island-style dressing, lots of fresh crispy veggies, sprouts, marinaded peppers, and marble rye. So pleasing and prepared in 15 minutes!

An up close shot of a split open sandwich being held by a hand. In between marble rye there are layers of sprouts, butter lettuce, a creamy sauce, mustard, tomatoes, sauerkraut, onion, and pepperoncini peppers.

An head on shot of a split open veggie crunch sandwich on an enamelware plate in direct sunlight. In between marble rye there are layers of sprouts, butter lettuce, a creamy sauce, mustard, tomatoes, sauerkraut, onion, and pepperoncini peppers.

An overhead shot of ingredients prepped to make a vegan veggie crunch sandwich.

An up close overhead shot of ingredients for a vegan thousand island-style dressing in a bowl, before being stirred together.

Overhead image shows sandwich components on a wooden board and two pieces of bread topped with mustard and thousand island-style dressing.

When was the last time I published a sandwich on here?! It’s been a long period of time, however honestly sandwiches are among my preferred foods. I consume them regularly than you would believe! This one has everything as far as cold vegetable sandwiches go. Packed up with the ideal mix of crispy things, marinaded and fermented things, an appetizing homemade thousand island-style spread, timeless yellow mustard, a completely out of season hothouse tomato (which is remarkably essential!), and marbled rye which is my favored sandwich bread.

In regards to actions, this sandwich is quite common. We make a vegan Thousand Island-style dressing initially. Then I season the chopped tomatoes with salt and pepper and let them sit for a minute. From here, you’re simply layering and putting together. The bean sprouts offer the majority of the “crunch” in this vegetable crunch sandwich. As soon as those are set, I scrunch up a tangle of broccoli or alfalfa sprouts for the flavour/nutrients, yes, however likewise for structure! the tangle type of types itself around whatever else to keep it neat.

I enjoy fermented veggies a lot, so I include a great assisting of sauerkraut to this together with strips of pepperoncini peppers, sweet onion pieces, yellow mustard, and crisp butter/Boston lettuce. Completion outcome is fresh, crispy, so flavourful, and truly pleasing. Marble rye is my bread of option for this due to the fact that it simply layers on much more flavour. Any bread you like is excellent though!

For the remaining Thousand Island-inspired dressing: it’s excellent on vegetable hamburgers and even dolloped on a baked potato with steamed broccoli. I likewise enjoy dipping pieces of cucumber and celery into it when I’m feeling snack-y. I discover that the sauce tastes better/more robust if you can make it ahead of time. It’s still scrumptious when you make it best prior to too:-RRB-

Hope you provide this easy and yummy vegan sandwich a shot! It truly is up there with my favorites. If you’re searching for more sandwich motivation, have a look at my avocado chickpea salad sandwich and this miso-grilled portobello and kale caesar pita.

Overhead image shows a hand adding sweet onion slices to a sandwich with lettuce, mustard, and lettuce.

Image shows a hand topping a sandwich with some alfalfa sprouts.

A 3/4 angle shot of an assembled veggie crunch sandwich on marble rye.

A 3/4 angle shot of a split open veggie crunch sandwich on a plate with some chips. In between marble rye there are layers of sprouts, butter lettuce, a creamy sauce, mustard, tomatoes, sauerkraut, onion, and pepperoncini peppers.

Table of Contents

Ultimate Vegetable Crunch Sandwich

This is my supreme vegetable crunch sandwich. It’s incredibly flavourful with both yellow mustard and a homemade vegan thousand island-style dressing, lots of fresh crispy veggies, sprouts, marinaded peppers, and marble rye. So pleasing and prepared in 15 minutes!

PREPARATION TIME 15 minutes

OVERALL TIME 15 minutes

Servings: 2

Thousand Island-Inspired Dressing (makes additional)

1/2 cup vegan mayo
2 tablespoons carefully sliced sweet onion
2 tablespoons carefully sliced dill pickle
2 tablespoons catsup
1/2 teaspoon lemon juice
1/4 teaspoon gewurztraminer vinegar
sea salt and ground black pepper, to taste

Vegetable Crunch Sandwich

1 medium hot home tomato, sliced
sea salt and ground black pepper, to taste
4 pieces marble rye bread, from a round/oval loaf
2 tablespoons yellow mustard
4 big leaves butter/Boston lettuce
8-10 pieces sweet onion
4-5 pepperoncini peppers, stems gotten rid of and cut into strips
4 tablespoons sauerkraut
2 handfuls bean sprouts
2 handfuls broccoli sprouts or alfalfa sprouts

Make the Thousand Island-inspired dressing. In a little bowl, stir together the vegan mayo, sweet onion, sliced pickles, catsup, lemon juice, paprika, salt, and pepper. Reserve.
Make the sandwich. Lay your tomato slices out on the cutting board and season them with salt and pepper. Let them sit for a couple of minutes.
Lay 2 pieces of bread out so that each side of the sandwich resembles an opened book. On one side, spread out a couple tablespoons of the Thousand Island-inspired dressing. On the other piece of bread, spread out the yellow mustard.
Location one butter/Boston lettuce leaf on each piece of bread. Utilize more than one leaf if you truly wish to cover the entire piece of bread. I like a lots of lettuce in a sandwich, so I layer up!
On the piece of bread with the Thousand Island-inspired dressing, set the experienced tomatoes on top of the lettuce. Then, layer the sweet onion and strips of pepperoncini pepper on top. Location the sauerkraut in an even layer on top of that.
Now, take one handful of bean sprouts and equally organize them over the sauerkraut. I like to organize these in the opposite instructions of how I’ll be cutting the sandwich so that they’re lined up all great (as you can see in the images). Then, take a handful of broccoli or alfalfa sprouts and push them on top. These sprouts tangle up and make a good “mass” that type of keeps whatever together/unified.
From here, the piece of bread with the mustard and butter/Boston lettuce and location it on top. Repeat these actions for the 2nd sandwich. Cut each sandwich in half and delight in!

My preferred vegan mayo is Veganaise by Follow Your Heart.
My preferred catsup is this date sweetened one by Great Food For Great.
Generally, Thousand Island dressing is made with sweet pickle relish. I never ever have this dressing on hand, so I’m simply utilizing sliced up dill pickles here, for this reason why I call it “Thousand Island-inspired”;-RRB-
Marbled rye is my choice for this sandwich, however any round/oval loaf that you enjoy is excellent! I simply delight in the flavour of marble rye with the Thousand Island-style dressing.
For the broccoli/alfalfa sprouts, you can utilize any kind of sprouts that “tangle” up and form a mass:-RRB-