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Speedy, flavourful and easy, vegan avocado arugula sun-dried tomato sandwich. Sundried tomatoes, buttery avocado, fresh arugula and black olive tapenade sandwich between airy ciabatta bread. Made with only 5 ingredients, this recipe is the perfect lunch or dinner sandwich recipe that takes minutes to make, and seconds to devour.
This Vegan Avocado Sandwich is…
- a simple recipe
- made with minimal ingredients (only 5!)
- light, fresh, and so delicious.
Ingredients for Avocado Arugula Sun-Dried Tomato Sandwich:
- Bread: For this recipe, I highly recommend using ciabatta loaf. It’s light, airy and pairs perfectly with the ingredients in this sandwich.
- Avocado: Around 2-3 avocados, make sure they’re ripe! I prefer to opt for organic avocados when I can!
- Sun-dried tomatoes: You’ll need roughly chopped sun-dried tomatoes into small pieces. I also love to use a couple tablespoons of the oil from the jar too, instead of using regular olive oil.
- Greens: A handful of arugula. The peppery flavour from the arugula brings this sandwich recipe together so well. And a few basil leaves.
- Olive tapenade: Firstly, make sure it’s vegan! The one I used was a blend of black olives, with capers, garlic and sundried tomatoes.
- Spices: Salt, black pepper, and red pepper flakes. You can also add a pinch of garlic powder.
Making this simple, 5-ingredient avocado sandwich…
Start by carefully slicing the ciabatta bread loaf in half. Take the ripe avocado, slice it in half, remove the pit and then remove the flesh of the avocado. Roughly chop the avocados into small chunks (this doesn’t have to be perfect at all!). Drizzle over 1-2 tablespoons of the sun-dried tomato oil over the avocados and give it a quick mix. Place one slice of bread onto your workspace, and add all the avocado onto it. Sprinkle with a pinch of salt and black pepper. Tear a few basil leaves over the avocado.
Grab the roughly chopped sun-dried tomatoes, and place them over the well-seasoned avocado. Top with the arugula. On the other slice of bread spread a generous amount of the olive tapenade. Carefully place the slice of bread with the olive tapenade over the other half of the bread.
Give it a gentle squash together. And just like that, you’ve got a delicious sandwich, packed with veggies!
Feel free to make this sandwich your own! Additional ingredients I think would work well in this sandwich are sliced red onion, vegan feta cheese, alfalfa sprouts and even red pepper flakes.
Once you try this veggie packed sandwich, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More easy recipes you’ll love
- Lemon Garlic Orzo Stuffed Peppers With Basil Pesto
- Aloo Paratha Grilled Cheese
- One Pan Sun-dried Tomato Pasta Bake
- Sweet Potato Black Bean Enchiladas
Ingredients
- 1 ciabatta loaf
- 4 tbsp olive tapenade
- 1/2 cup packed sun-dried tomatoes, roughly chopped
- 60g bag of arugula
- 2 tbsp sun-dried tomato oil
- 3 avocados, roughly chopped
- 1 tbsp chopped basil leaves
Instructions
- Slice ciabatta loaf in half.
- Combine the roughly chopped avocado with the sun-dried tomato oil. Spread the roughly chopped avocado onto one-half of the ciabatta bread. Sprinkle with a little salt, black pepper and basil leaves. Add the roughly chopped sun-dried tomato, and then the arugula.
- Spread the olive tapenade on the other half of the ciabatta bread. Place this slice over the other half. Press down gently, slice, and enjoy!
