Articles & Recipes

Vegetarian Californian Sandwich

August 3, 2018

'I love the simplicity of goat cheese and mayonnaise as the spread on this colorful vegetarian sandwich.' says author of best-selling 400 Best Sandwich Recipes, Alison Lewis. 'I can't imagine anyone not needing this book or these recipes!'

Ingredients Makes 4 servings

1⁄2 cup mayonnaise 125 mL
1⁄3 cup crumbled goat cheese 75 mL
11⁄4 cups thinly sliced yellow squash (zucchini) (about 2 small) 300 mL
11⁄4 cups thinly sliced zucchini (about 1 large) 300 mL
3 Roma (plum) tomatoes, thinly sliced 3
1⁄4 tsp salt 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 tbsp olive oil 30 mL
8 slices multigrain bread (1⁄2-inch/1 cm thick slices) 8
2 avocados, thinly sliced 2
1 cup alfalfa sprouts (see Tips) 250 mL


  • Preheat oven to 450°F (230°C)
  1. In a small bowl, combine mayonnaise and goat cheese. Cover and refrigerate until ready to serve.
  2. Place squash, zucchini and tomatoes on a large baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Place in preheated oven, tossing occasionally, for 20 to 25 minutes or until tender.
  3. Spread mayonnaise mixture equally over one side of bread slices. Top 4 slices equally with roasted vegetables, avocados, sprouts and remaining bread slices, pressing together gently. Serve immediately.
If you can't find alfalfa sprouts, I love using broccoli sprouts, which are also widely available in grocery stories. Choose zucchini that are firm with unbruised skin.


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