When I’m feeling lazy to prepare breakfast or an evening snack, this healthy veg mayo sandwich, veg cream cheese sandwich, and curd sandwich are my go-to favorites. I like to use eggless mayonnaise, but any mayo will do. My daughter and I, prefer enjoying this as a cold sandwich, but it tastes equally good when toasted or grilled. Plus, it’s a great option for kids to make since it doesn’t require any cooking over fire. These sandwiches are great for potlucks, picnics, or get-togethers. If you are looking for more recipes with Mayonnaise, then checkout
Sriracha Mayo Sauce Broccoli Paneer Mayo Sandwich Sour Cream Dip
Ingredients
You will need only a few basic ingredients to make this vegetable mayo sandwich recipe.
Bread slices: Use any kind of bread, such as white milk bread, brown bread, multigrain bread, or sourdough bread. Mayonnaise: You can use homemade or store-bought mayonnaise. A good-quality regular mayo, such as Best Foods or Hellman’s, works best for this recipe. You can also use avocado oil, vegan, or eggless mayonnaise. Vegetables: I used carrots, capsicum (colored bell peppers), and cabbage. You can add any veggies of your choice like, regular or spring onions, sweet corn, lettuce, cucumber, avocado, and celery. Seasonings: I used dried oregano, freshly ground black pepper & salt. Butter: Adds flavor to the sandwich. If you are vegan, replace it with vegan butter.
How to Make Vegetable Mayonnaise Sandwich
Firstly, In a mixing bowl, add mayonnaise, chopped veggies, and seasonings. Mix everything well. Cut the brown edges of the bread (optional). Apply butter on both slices of bread. Spread veg mayo mixture generously on one slice of bread. Then, cover and press with another bread slice over it. Cut the sandwich into triangles or squares. Serve Mayonnaise Sandwich with tomato ketchup.
Storage & Make-Ahead
Make ahead: Prepare the sandwich filling a day ahead and store it in an airtight container in the refrigerator. When you’re ready to serve, simply assemble the sandwich and enjoy! If you are packing it for travel or school lunch box, wrap the sandwich tightly using plastic wrap, wax paper, or aluminum foil, to keep it fresh. Store: Mayo sandwiches taste best when enjoyed within a few hours of preparation. However, if you need to store them, tightly wrap the sandwich in aluminum foil or plastic wrap and place it in an airtight container in the refrigerator. This will help prevent the bread from drying out and keep the sandwich fresh for up to 1 day. Note: Certain vegetables like cucumbers and tomatoes have a high water content, which can make the sandwich soggy. Add these veggies, just before assembling and serving the sandwiches.
Variations
Cheese: If you like your sandwiches cheesy, add shredded cheese, such as mozzarella, cheddar, or a cheese slice, in between, and then grill the sandwich. Protein: You can also add mashed cooked chickpeas, paneer, or tofu to make it nutritious.
Also, check my Kids Lunch Box Series Posts
Mayo Sandwich + Sauteed Paneer + Kiwi Fruit ★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
