Seasonal Vegetable Sandwich with Herb Aioli on Sourdough

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

★ 4.3 (389 ratings) Prep: 15 min Cook: 10 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Seasonal Vegetable Sandwich with Herb Aioli on Sourdough take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seasonal Vegetable Sandwich with Herb Aioli on Sourdough?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sourdough bread slices from drying out.

Can I substitute ingredients in Seasonal Vegetable Sandwich with Herb Aioli on Sourdough?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seasonal Vegetable Sandwich with Herb Aioli on Sourdough for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seasonal Vegetable Sandwich with Herb Aioli on Sourdough vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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