Vegetarian Sandwiches


Mr. Batch likes to eat a veggie-sandwich every day for lunch.  I am *deeply* grateful that he never seems to get tired of a sandwich-a-day for lunch. And he also seems to be willing to eat sandwiches that get a bit soggy, because I make 5 or 6 sandwiches at once and he eats them throughout the week. You may turn your nose up at this — understandably — in which case try making 3 sandwiches at once and see if that’s to your liking. Come on … try it — you might be surprised!  😉

In an effort to cut down on calories, he requests the new “skinny breads” and the “ultra-thin” sliced cheeses.


  • 6 multi-grain or whole wheat skinny breads
  • 6 slices ultra-thin sliced cheese
  • 6 green onions, rinsed and dried, and then torn into pieces (throw the white bulb ends into your freezer bag of ends-n-nubs to make into bone broth)
  • Arugula leaves or fresh basil leaves
  • 6 frozen store-bought veggie patties (Quorn, Morning Store, Dr. Praeger’s, Trader Joe’s variations … you get the idea)
  • 1 avocado, thinly sliced
  • Pickles, drained & thinly sliced — Mr. Batch is Persian and loves him some salt-brined pickles. For 6 sandwiches, I slice 2 and use 1/3 of a pickle per sandwich
  • Mustard

On a cutting board, I spread out the bottom halves of 6 skinny breads, and top with cheese. Then I distribute the pieces of green onion, and then top those with a mound of arugula or 2-3 fresh basil leaves. You could substitute spinach leaves or lettuce.

I add a veggie-patty on top, then top with the pickle slices. Then I distribute the sliced avocado among the six patties. (If you are only making 3 sandwiches, use 1/2 an avocado and store the other half, tightly wrapped, in the fridge)

Spread as much mustard as you like on the top of skinny bread, and then put the lids on your six sandwiches.

Store in individual containers and pull one each day for a quick pre-made lunch.

#vegan (if you leave-off the cheese)


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