It is one of the simplest and easiest veg sandwich with mayonnaise recipes you can make without fire. This veg mayo sandwich is just the best no-cook meal for any occasion.
This veggie mayo sandwich is perfect for summer or anytime you need a quick, no-cook snack!
Jump to:
About the recipe
A sandwich is always the best option when looking for easy peasy lemon squeeze options or not in the mood for cooking. Right? So here comes this sandwich recipe which calls for a combination of mayo and veggies like cabbage, carrot and cucumber using black pepper, mixed herbs, and ketchup. The black pepper and mixed herbs add flavour to this sandwich, whereas ketchup adds a sweet and tangy taste that your tastebuds will love. This vegetable mayo sandwich tastes so yummy and creamy with a little crunch of fresh veggies that you won't resist going more. I am in no doubt that the filling will delight all vegetarians and vegans (as I have got positive feedback from my friends with whom I shared this recipe earlier).
These mayo sandwiches are always on my hit list when we are planning for a picnic or any outdoor kids’ activity because:
- Kids enjoy eating them like anything.
- Convenient to prepare.
- Fast no-cook meal.
- Easy to carry.
- Stay fresh for a long time.
- Cheap and all handy ingredients.
- Timesaving hack, especially when you have to go out.
Perfect sandwich recipe for many occasions like
- School lunch box
- Picnic
- Camping
- Party
- Potluck
- Caravan trip
- Quick snack
Don't forget to check out such easy, no-cook recipes like fruit cream, strawberry smoothies, and fruit balls to energize your day with the freshness of fruits. Also, this yummy green chutney boosts the party flavours.
What goes with mayo in a sandwich?
To prepare this veg sandwich with mayonnaise, you need the following list of ingredients:
- Mayonnaise- As this recipe is for vegetarians, I use vegan mayo. You can also use regular mayo if an egg does not bother you.
- Cabbage - Thoroughly washed and rinsed in salted water. Chop it finely.
- Bread- It is a loaf of regular white sandwich bread. Switch with gluten-free for gluten-free options.
- Carrot - Orange. Peeled and grated.
- Cucumber - Grated. Avoid peeling.
- Mixed herbs - Italian mixed herbs for seasoning. (Optional)
- Salt - Regular table salt
- Pepper - Freshly crushed black peppercorns
- Ketchup - Tomato ketchup
See the recipe card for quantities.
How to make a veg sandwich with mayonnaise?
Check out the video below to see how to make paneer with mixed vegetables.
Don’t forget to subscribe to my YouTube Channel to stay up to date on all my new videos!
Preparation
- Finely chop the cabbage after thoroughly washing it in salted water.
- Grate carrot and cucumber. Keep them on a strainer for 10-15 minutes to drain. Slightly squeeze water with the help of a spoon. This step will prevent the sandwiches from getting soggy and keep them fresh for a long.
Sandwich filling
Prepare the sandwich filling by combining all the ingredients like veggies, mayo, ketchup and seasonings into a large bowl.
Mix thoroughly.
Cut bread slices into halves by making a diagonal cut and trimming off the corners.
Spread the filling on the half-cut slice of the bread and cover with the other half.
And tada.. fresh veggies and mayo sandwiches are ready to go!!!
Wrap them with a cling film to keep them fresh for a long. This step is optional. I prefer this way if I would have been preparing them for a potluck or picnic where I had to carry them. (Image below)
Substitutions
- You can easily substitute veggies with what you like lettuce, avocado, olives, onions, and tomatoes.
- Use whole-wheat bread or other whole-grain bread for healthy options.
- For meat lovers, add meat into filings to make them as per their liking.
Variations
- Add green chillies or chilli pepper flakes for spicy.
- Try this red chilli chutney to the filling for a spicy version, and share how it turned out.
- Give this sandwich recipe a new twist by layering the green chutney on top of the sandwich filling and then covering it with the other half.
- How about adding protein like tofu, kidney beans or chickpeas for vegetarians, and chicken, fish, turkey, canned tuna, and salmon for meat lovers to provide nutritional value to these sandwiches?
Storage
- These veg mayo sandwiches stay fresh for at least 3-4 hours at room temperature and for at least 2 days when stored in the fridge.
- The best is to consume the day you prepare them. For the leftover, keep them refrigerated to maximize their life.
Tips N Tricks
- Squeeze water from veggies to prevent sandwiches from being soggy.
- Add salt carefully, as mayonnaise is already salty.
- Chop veggies into fine if you are not in the mood to grate them.
- Prepare sandwich filling only at the time of making sandwiches. Do not prepare it in advance.
- Cut the bread crust for soft sandwiches.
- Do not store these cold sandwiches for more than 2 days.
- To keep sandwiches fresh and soft for a long, wrap them in a cling film.
- The best is to consume the sandwiches the same day of the preparation.
Do you have your sandwich recipe? Please comment or share a picture on Instagram with the hashtag #tipsnrecipes if you want to share with us!
I would love your thoughts about this veggie-packed mayo sandwich recipe!
You can also Subscribe to our mailing list
or
Follow me on Youtube, Facebook, Pinterest, Instagram or Twitter to see more tips and delicious food recipes.
Recipe
Veg Sandwich with Mayonnaise
Equipment
- mixing bowl
- Knife
Ingredients
- 15 Bread white
- ½ cup Mayonnaise
- 1 cup Cabbage
- 1 Carrot
- 2 Cucumber
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Mixed herbs
- 1 tablespoon Ketchup
Instructions
- Combine all the ingredients in a mixing bowl except bread slices. Mix throughly.
- Cut each bread slice diagonally into half. Trim off the corners.
- Spread this filling on one-half of the slice and cover it with another half.
- Voila!! Enjoy a veg sandwich with mayonnaise!!
Video
Notes
- Squeeze water from veggies to prevent sandwiches from being soggy.
- Add salt carefully, as mayonnaise is already salty.
- Chop veggies into fine if you are not in the mood to grate them.
- Prepare sandwich filling only at the time of making sandwiches. Do not prepare it in advance.
- Cut the bread crust for soft sandwiches.
- Don't store these cold sandwiches for more than 2 days.
- To keep sandwiches fresh and soft for a long, wrap them in a cling film.
- The best is to consume the sandwiches the same day of their preparation.
| Nutrition Facts | |
|---|---|
| Servings: 15 | |
| Amount per serving | |
| Calories | 95 |
| % Daily Value* | |
| Total Fat 2.7g | 4% |
| Saturated Fat 0.2g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 400mg | 17% |
| Total Carbohydrate 15.7g | 6% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 2.3g | |
| Protein 2.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 49mg | 4% |
| Iron 1mg | 6% |
| Potassium 112mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Recipe analyzed by  |
|
Cindy
Easy, simple and delish. Using Vegenaise made it vegan for me and perfect.
Abhi
thanks Cindy!
Natalie
These veggie sandwiches are just perfect for my lunch box for work. So light, and delicious, thanks!
Abhi
Yes Natalie, absolutely a perfect lunch box meal one can prepare in no time.
Shelby
This is such an easy snack for picnic days with the kids!
Abhi
Yes, it is the perfect picnic snack!!
Katie
Love this veg sandwich! I made it with vegan mayo, and it tasted fantastic!
Abhi
Thanks Katie for the feedback.
nancy
easy and healthy when you need a quick fix
Abhi
Absolutely Nancy!