Vegan Pesto and Hummus Veggie Sandwich

Prep Time 15

Cook Time 10

Total Time 25

Course Brunch, Main Course, Snack

Cuisine American, Mediterranean

Servings 2 hearty sandwiches

Skillet or Grill Pan Ideal for cooking the vegetables. A non-stick skillet works well, but if you have a stovetop grill pan, it adds beautiful sear marks.
Cutting board and knife For prepping the veggies.
Spatula or tongs To flip the vegetables.
Toaster or toaster oven (optional) For toasting the bread.
Small food processor or blender If you’re making your own vegan pesto.
Mixing bowls and spoon For tossing veggies in olive oil before grilling.

Whole-grain or sourdough bread 4 slices: Choose a sturdy bread that can hold up to layers of spreads and vegetables. Toasting is optional but recommended for added texture.
1/2 cup hummus: Use classic or roasted red pepper hummus for a deeper flavor.
1/3 cup vegan pesto: Homemade or store-bought—just be sure it’s dairy-free.
1/2 avocado thinly sliced
1 small zucchini thinly sliced lengthwise
1/2 red bell pepper sliced into strips
1/2 small red onion thinly sliced
1 small carrot julienned
Handful of fresh spinach or arugula
Salt and pepper to taste
Olive oil for grilling vegetables

Sliced marinated tofu or grilled tempeh if you want to boost the protein content and get close to a tofu sandwich vibe.
Sun-dried tomatoes for a tangy burst.
Pickled onions or cucumbers for extra crunch and acidity.

Drizzle the zucchini, bell pepper, and red onion slices with olive oil, and season lightly with salt and pepper. Heat a skillet or grill pan over medium-high heat and cook the veggies for about 3–4 minutes per side until they’re tender and lightly charred. Set aside.

While the veggies are grilling, toast your bread slices to golden perfection. This helps prevent the bread from getting soggy once you spread on the hummus and pesto.

On one slice of bread, generously spread the hummus. On the other slice, slather on the vegan pesto. This creates a creamy, zesty foundation for your veggies and balances the textures perfectly.

Start with a handful of spinach or arugula on the hummus side. Add grilled zucchini, bell peppers, red onion, avocado slices, julienned carrots, and any additional toppings like tofu or sun-dried tomatoes. The layering matters—put heavier items like avocado or tofu toward the base so the sandwich doesn’t fall apart.

Place the pesto-covered slice on top of the stacked one. Press down gently but firmly to help everything stick together.

Cut the sandwich diagonally for a café-style presentation, and serve immediately. For packed lunches or picnics, wrap tightly in parchment paper to keep everything together.