Layers of colorful & crisp fresh veggies like arugula, grated carrots, plump tomatoes, cucumbers, and avocado paired with a 5-minute homemade pesto cream cheese spread on your favorite hearty bread makes this veggie sandwich EPIC in taste + simplicity. A quick, flavorful, veggie-loaded meal that will dazzle your tastebuds.

Two halves of a sandwich filled with vegetables and pesto cream cheese stacked on top of each other sitting on a wooden cutting board. There is a wooden food pick speared through the stacked sandwich halves and the sandwiches are surrounded by pieces of greens, and  bowl and knife (out of focus and slightly out of frame)

Want to know some behind-the-scenes info? While I love cooking and creating in the kitchen (after all, it is my job!), many days my meals are pretty simple. But simple can still be delicious—and that’s always my goal when feeding myself, my family, and also when it comes to creating recipes for all of you! (Check out my 15-Minute Spinach Mac and Cheese or easy lentil veggie quesadilla to see what I mean! Maximum YUM using minimal time and ingredients.)

Ingredients for pesto cream cheese and veggie sandwich all sitting together on a wooden board on a counter before being assembled.
Ingredients: basil pesto (store-bought or homemade), lightly toasted sourdough bread (other hearty bread), avocado, English cucumber, grated carrot, tomato, arugula, salt and ground black pepper

How to make this veggie sandwich

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

Pesto being stirred into a glass bowl of cream cheese by hand with a utensil. Glass bowl is sitting on a countertop.
Mix the cream cheese and pesto together ….
A glass bowl filled with mixed pesto cream cheese. The cream cheese mixture has a utensil in it and the container of pesto cream cheese is sittign on a countertop.
…until well combined.
Pesto cream cheese is being spread by hand with a knife on one of two slices of bread on a cream colored plate. The other slice of bread is plain. The plate is surrounded by a bowl of pesto cream cheese, slices of avocado on a wooden cutting board, a small wooden bowl with salt and ground pepper, and a few wooden food picks strewn about on the counter.
Spread a generous amount (I like to use it all, but you do you) of the pesto cream cheese on one side of the toasted bread.
A cream colored plate with two slices of bread. One slice of bread is topped with avocado slices. The other slice of bread is topped with pesto cream cheese. The plate is surrounded by a bowl of pesto cream cheese, a small wooden bowl with salt and ground pepper, and a few wooden food picks strewn about on the counter.
Gently press the sliced avocado onto the other slice of bread. Season the avocado with salt and pepper to taste.
A cream colored plate with two slices of bread. One slice of bread is topped with slices of avocado, and grated carrots. The other slice of bread is topped with pesto cream cheese, tomato slices, and cucumber slices. The plate is surrounded by a bowl of pesto cream cheese, a small wooden bowl with salt and ground pepper, and a few wooden food picks strewn about on the counter.
Layer on the cucumber, carrot, and tomato.
A cream colored plate with two slices of bread. One slice of bread is topped with slices of avocado, grated carrots, and arugula. The other slice of bread is topped with pesto cream cheese, tomato slices, and cucumber slices. The plate is surrounded by a bowl of pesto cream cheese, a small wooden bowl with salt and ground pepper, and a few wooden food picks strewn about on the counter.
Layer on arugula. Season with salt and pepper.
A sandwich filled with vegetables and pesto cream cheese sitting on a cream colored plate. There is a wooden food pick speared through the sandwich. Plate with sandwich is surrounded by pieces of greens, a glass of water, a white peppermill, a white container filled with a basil plant, and napkins on a countertop.
Close the sandwich, press down gently, then cut in half if you like. Enjoy!

Suggested adaptions

  • Make it dairy-free by using a plant based cream cheese and vegan pesto.
  • Use gluten free bread for a gluten free sandwich
  • Use whatever veggies you prefer. Add sauteed mushrooms, roasted or raw bell peppers, thinly sliced radishes, any kind of lettuce you have on hand…really anything you like in a salad would go well.
  • Up the protein. Add some cooked + sliced chicken breast, cooked tofu or veggie-loaded tuna salad if you like.
  • Swap the arugula for sprouts, micro greens, or spinach.
  • Add fresh herbs like chives, basil, or parsley to the cream cheese for extra flavor.
  • Add minced sundried tomatoes and/or olives to the cream cheese spread.

Recipe testing note from Taesha

If you are worried about the sandwich having too much moisture or want to make the sandwich ahead of time, blot the cucumber and tomato slices with paper towel to allow some of the excess water to drain before assembling the sandwich.

Other simple veggie-packed meals that bring the flavor….

Did you try this veggie sandwich recipe and now you’re hungry for more? 

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Two halves of a sandwich filled with vegetables and pesto cream cheese stacked on top of each other on a cream colored plate. There is a wooden food pick speared through the stacked sandwich halves and the plate is surrounded by pieces of greens, a glass of water, a white peppermill, a white container filled with a basil plant, and napkins on a countertop.
Epic Pesto Cream Cheese & Veggie Sandwich
5 from 2 votes

Epic Pesto Cream Cheese & Veggie Sandwich

Yield: 1 sandwich
Prep Time: 5 minutes
Cook Time: 0 minutes
Cuisine: American
Course: Main Course
Layers of colorful & crisp fresh veggies like arugula, grated carrots, plump tomatoes, cucumbers, and avocado paired with a 5-minute homemade pesto cream cheese spread on your favorite hearty bread makes this veggie sandwich EPIC in taste + simplicity. A quick, flavorful, veggie-loaded lunch that will dazzle your tastebuds.

Ingredients
 

  • 2 ounces whipped cream cheese , or regular cream cheese, softened.
  • 1 Tablespoon basil pesto, store-bought or homemade both work
  • 2 slices sourdough bread , or other hearty bread, lightly toasted
  • ½ small avocado, thinly sliced
  • ¼ cup thinly sliced English cucumber, about 1½ inch piece before being cut
  • ¼ cup grated carrot
  • 1 medium tomato, thinly sliced
  • cup packed arugula
  • salt + pepper , to taste

Instructions
 

  • Mix the cream cheese and pesto together until combined.
    Note: I like to use all of the spread on my sandwich, but if you'd like to use less of the spread, you can store it in an air-tight container for up to a week.
  • Spread a generous amount of the pesto cream cheese on one side of the toasted bread. Gently press the sliced avocado onto the other slice of bread. Season the avocado with salt and pepper to taste.
  •  Layer on the cucumber, carrot, tomato, and arugula. Season with salt and pepper.
  • Close the sandwich, press down gently, then cut in half. Enjoy!
Calories: 594kcal, Carbohydrates: 69g, Protein: 15g, Fat: 29g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 32mg, Sodium: 841mg, Potassium: 1234mg, Fiber: 12g, Sugar: 16g, Vitamin A: 7318IU, Vitamin C: 31mg, Calcium: 224mg, Iron: 6mg