Simple Greek Avocado Sandwich
My favorite Greek salad ingredients sandwiched between layers of bread smothered with avocado and pesto. A quick, satisfying vegetarian lunch (easily made vegan).
Updated by Kathryne Taylor on October 22, 2024
I am not much of a sandwich eater, are you? Sandwiches have a lot going for them in terms of easy preparation and portability, but I don’t generally get excited about them. I’d rather have a giant salad or open-faced toast.
This sandwich, however, is something else. It’s all of my favorite things sandwiched between two slices of whole wheat bread: buttery avocado, roasted red pepper, as much of my favorite Greek salad ingredients as I could fit, a splash of balsamic vinegar and rich basil pesto. It wouldn’t be the same in any other form; sandwich is the way to go. I took back every insult I’ve thrown at sandwiches on first bite.
And the best part? It kept me full from lunch until dinner. Not many vegetarian sandwiches can boast that.
Before you go, though, please tell me about your favorite sandwich to make at home. I just might be on a sandwich-making kick. I took a couple of shortcuts with this sandwich by using store-bought pesto and roasted red peppers. Ta da! Lunch in under ten minutes.
Simple Greek Avocado Sandwich
My favorite Greek salad ingredients sandwiched between layers of bread smothered with avocado and pesto. A quick, satisfying vegetarian lunch (vegan if you use cheese-free pesto). Recipe yields 1 sandwich so multiply as necessary.
Ingredients
- 2 slices soft whole wheat bread
- ½ avocado
- 1 tablespoon basil pesto
- roasted red bell pepper (jarred is fine)
- cucumber, sliced into thin rounds
- thinly sliced red onion
- 6 pitted kalamata olives, thinly sliced
- handful spring mix
- balsamic reduction or regular balsamic vinegar
Instructions
- Pit and peel the avocado half and mash it with a fork. Use a butter knife to spread avocado on one slice of bread. Spread a layer of pesto on the other slice of bread.
- Top the avocado bread with a single layer of roasted red bell pepper. Then add a layer of cucumber slices, red onion, olives and spring mix. Use a spoon to sprinkle some balsamic reduction over the lettuce. Place the pesto slice on top, pesto side down.
Notes
Make it vegan: See basil pesto recipe notes on how to make the pesto vegan. This recipe is otherwise vegan.
Make it gluten free: Use your favorite gluten-free sandwich bread.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
My fav. sandwich of late is a tomato rueben.
I use bread or grain free tortilla slather with mayo.
then slices of garden tomatoes, sauerkraut, homemade thousand
island dressing and thinly sliced swiss cheese.
Broil it for a few minutes and it is soooo delish!