Seasonal Vegetable Sandwich with Herb Aioli on Sourdough

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

Toasted sourdough stacked with a medley of fresh, locally sourced seasonal vegetables and a vibrant herb aioli for a satisfying vegetarian lunch. This American-inspired sandwich and wrap recipe (vegetarian), ready in about 25 minutes, pairs sourdough bread slices, mayonnaise, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 sourdough bread slices
• 1/4 cup mayonnaise
• 2 tbsp, chopped fresh basil leaves
• 2 tbsp, chopped fresh parsley
• 1, minced garlic clove
• 1 small zucchini, thinly sliced
• 1/2 red bell pepper, roasted and sliced
• 1 medium carrot, shredded
• 1/2 cucumber, thinly sliced
• 1 cup mixed baby greens
• 2 tbsp olive oil
• 1 tbsp lemon juice
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp chopped basil, 2 tbsp chopped parsley, and 1 minced garlic clove; mix well to create herb aioli.
2. Step 2: Preheat a grill pan over medium-high heat and brush 1 small thinly sliced zucchini with 1 tbsp olive oil; grill for 2 minutes per side until tender and slightly charred.
3. Step 3: Lightly toast 4 slices of sourdough bread until golden and crisp.
4. Step 4: Toss 1 cup mixed baby greens with 1 tbsp olive oil, 1 tbsp lemon juice, salt, and black pepper to taste.
5. Step 5: Spread 1 tbsp herb aioli evenly over each slice of toasted bread. Layer the grilled zucchini, 1/2 thinly sliced roasted red bell pepper, 1 shredded medium carrot, 1/2 thinly sliced cucumber, and the dressed baby greens evenly on two slices.
6. Step 6: Top with the remaining bread slices, aioli side down, press gently, and cut sandwiches in half to serve.