When it comes to lunch in the summer, there’s nothing better than a sandwich stuffed to the brim with cool, in-season veg and a tangy, bright dressing—but to make the sando of our dreams, we’re gonna need a loaf that’s up for the job. That’s why we always reach for Dave’s Killer Bread, because not only is it delicious on its own, it’s sturdy enough to carry this kaleidoscope of veggies from the kitchen to your desk, the beach, or wherever your lunch break takes you.

Get the recipe for our Dave’s Killer Bread Rainbow Veggie Sandwich:

Get your fresh produce delivered with Misfits Market

Rainbow Veggie Sandwich with Greek Yogurt Dressing

Author: Misfits Market

Print Recipe

Description

A vibrant, veg-forward sandwich for a quick and easy summer lunch.

Ingredients

Scale

For the dressing:

1/2 cup Odds & Ends Greek Yogurt, can use dregs of container
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice, about half a lemon
1 teaspoon honey
1 teaspoon parsley, chopped
1 teaspoon dill, chopped
Salt and pepper, to taste

For the sandwich:

2 slices Dave’s Organic Thin-Sliced Bread, 21 Whole Grains and Seeds
Quick-pickled red onions, thinly sliced
Cucumber, thinly sliced
Purple carrots, peeled and thinly sliced
Red radish, thinly sliced
Yellow bell pepper, thinly sliced
Heirloom tomato, sliced and seasoned with pepper and olive oil
Butter lettuce
Odds & Ends roasted red pepper hummus

Instructions

For the dressing: In the Greek yogurt container, combine yogurt, olive oil, red wine vinegar, lemon juice, honey, parsley, dill, salt, and pepper. Replace lid and shake thoroughly until combined.
Thinly slice the cucumber, purple carrot, red radish, yellow bell pepper, and heirloom tomato. Season tomatoes with pepper and olive oil. Wash and pat dry butter lettuce.
Toast bread, if desired, then slather one slice with dressing, and the other with hummus. Assemble prepped vegetables on one slice, and top with pickled onions. Close up the sandwich, cut in half, and enjoy!