Jump to Recipe Jump to Video Print Recipe

This post may contain affiliate links, please read our disclosure policy for details.

There’s nothing I love more than a good sandwich. During my pregnancy, it was one of the only things I could stomach, and even now, whenever I’m not sure what to eat, a delicious sandwich is always the first thing that comes to mind.

This rainbow veggie sandwich is one of my absolute favorites. It’s piled high with colorful veggies like red bell peppers, avocado, carrots, and red onion, delivering tons of fiber and flavor in every bite. It also includes a delicious edamame spread, which adds extra protein and creaminess.

Not only is this rainbow veggie sandwich super easy to make with minimal prep required, but it’s also completely customizable: swap in your favorite veggies, pop it in the toaster oven, or switch up the cheese — the world is your oyster!

Why you’ll love this recipe

Quick and easy, with just 15 minutes prep time required
Vibrant and veggie-packed
Loaded with gut-friendly fiber
Easy to customize
Rich in plant-based protein, thanks to creamy edamame spread

What you’ll need

Sub rolls – The sturdy base that holds all the fillings; I used Dutch crunch bread but any type will work
Provolone cheese – Adds a mild flavor that balances the fresh veggies; you can also swap in other varieties like pepper jack, cheddar, or Swiss
Cucumber – Brings freshness and a nice crunch
Avocado – Provides richness and healthy fats for a more satisfying sandwich
Red bell pepper – Adds sweetness, color, and a crisp bite
Shredded carrots – Contribute subtle sweetness
Red onion – Delivers a sharp, savory contrast
Lettuce – Gives volume and crunch; I used Little Gem lettuce, but you can also swap in iceberg or romaine
Edamame – Adds protein and forms the base of the creamy spread
Cilantro – Brings brightness and an herby flavor
Garlic – Provides bold, savory depth
Cumin – Brings warmth and a subtle earthy note
Nutritional yeast – Adds cheesy, umami flavor
Lime juice – Brightens the flavors of the spread

Recipe tips

Layer strategically by placing cheese and lettuce next to the bread to prevent sogginess.

Toast the subs — totally optional, but it adds a nice flavor and crunch.

Get creative and switch up the veggies based on whatever you have on hand!

How to make this recipe

Make the edamame spread: Add all ingredients to a blender and blend until smooth, adding more water as needed to reach your desired consistency.
Slice the rolls in half lengthwise and spread the edamame mixture onto each cut side.
Assemble the sandwiches by layering the cheese and vegetables over the spread.
Cut in half, if desired, and serve.

FAQ

Yes! The spread can be made up to 3-4 days in advance and stored in an airtight container in the fridge.

If you’re not a fan of cilantro, fresh parsley or basil both work well and will still give the spread a bright flavor.

Absolutely. Sliced tofu, tempeh, or mashed chickpeas make great protein boosts.

Shop the tools

Join the List

More recipes like this

Did you try this recipe?

Leave your review below

Print Pin

Rainbow Veggie Sandwich with Edamame-Cilantro Spread

A vibrant, plant-powered sandwich layered with crisp veggies, cheese, and a protein-rich edamame-cilantro spread.

Prep Time 15

Servings 4 servings

Ingredients

4 sub rolls or 2 large rolls, halved
6-8 slices Provolone cheese
1 medium cucumber sliced
1 avocado sliced
1 red bell pepper sliced
1 cup shredded carrots
1/4 medium red onion sliced
6-8 leaves lettuce or sub 1/2 cup shredded lettuce

Edamame-Cilantro Spread

1 cup frozen shelled edamame thawed
1/2 cup cilantro roughly chopped
3 cloves garlic
1/2 tbsp cumin
2 tbsp nutritional yeast
1/2 cup water
1/2 lime juiced
salt and pepper to taste

Instructions

Make the edamame spread: Add all ingredients to a blender and blend until smooth, adding more water as needed to reach your desired consistency.
Slice the rolls in half lengthwise and spread the edamame mixture onto each cut side.
Assemble the sandwiches by layering the cheese and vegetables over the spread.
Cut in half, if desired, and serve.