Toasted Vegan Veggie Crunch Sandwich with Tzatziki & Balsamic Drizzle
This toasted vegan veggie crunch sandwich with tzatziki & balsamic drizzle has got it all going on (with a name to match). Crisp and crunchy veggies are thinly sliced and piled high on toasted bread. The finish touches? A generous slather of vegan tzatziki sauce and a dainty drizzle of balsamic reduction. Vegan sandwich perfection.
½cupraw cashews, soaked for at least 2 hours, drained
¼cuppeeled and roughly diced cucumber (about ¼ medium)
1garlic clove, peeled
2teaspoonsapple cider vinegar
Freshly ground black pepper, to taste
¼cupgrated cucumber (about ¼ medium)
Toasted Veggie Crunch Sandwiches
4sliceshearty seeded bread, toasted
4piecesbutter lettuce or other tender lettuce
1large carrot, peeled and shaved into ribbon-like strips using a vegetable peeler
1large ripe tomato, thinly sliced
½medium cucumber, thinly sliced
small handful of sunflower seeds (optional)
1to 2 tablespoons balsamic reduction (see notes for recipe link)
Sea salt and freshly ground black pepper, to taste
Add the soaked cashews, water, peeled and diced cucumber, lemon juice, garlic, apple cider vinegar, sea salt, and black pepper to a high-powered blender. Blend on high until smooth (about 2 to 3 minutes).
Transfer to an airtight container or jar, and stir in grated cucumber and chopped chives.
Refrigerate until ready to use.
Top two slices of toasted bread with the lettuce, carrots, tomato slices, and cucumber. Sprinkle with sunflower seeds (if using) and drizzle with the balsamic reduction. Season with sea salt and black pepper. Slather the top slice of bread with the cashew tzatziki and place on top of the stack of veggies. Slice in half and serve immediately.
Note: If you want to pack this sandwich for lunch, I recommend packing the toasted bread, veggies, tzatziki, and balsamic separately. Then, assemble when you're ready to eat.