Sometimes, finding the *just right* lunch option can be such a pain, can’t it? And if you’re like me, you’re on the hunt for wraps and sandwiches that are quick and easy, yet healthy and delicious. Which is exactly where this sandwich comes in.

Hand holding vegetarian sandwich with layers of microgreens, cucumber, cheese, spinach, and avocado.

This creamy avocado sandwich checks all of the boxes. It’s quick, flavorful, full of texture, vegetarian-friendly, packed with leafy greens and healthy fats, and is basically the exact opposite of boring. Dare I say your kids will even devour this one!

And once you’re hooked, make sure to check out these popular favorites for more lunch inspo: 4 Cheese Garlic Grilled Cheese, Sun-Dried Tomato Hummus Wrap, and this 10-Minute Veggie Greek Pita Sandwiches.

Ingredient Spotlight

This sandwich is packed with 6 nutrient-rich ingredients: 

  • Multi-grain bread: For the best bang for your buck, choose a loaf of sandwich bread that’s made with whole grains, is high in fiber, and contains added seeds like flax seeds, chia seeds, sunflower seeds, or pumpkin seeds. In addition to a full serving of multi-grains, you’ll also get a good dose of protein, additional vitamins, and healthy fats. 
  • Avocado sauce: Fresh, creamy avocados are rich in heart-healthy monounsaturated fats and important nutrients like potassium and vitamins E, C, K, and B-vitamins. I like to slather my multi-grain bread with my homemade avocado sauce to reap the health benefits in every bite, but if you’d like to add additional creamy avocado slices, I support it!
  • Baby spinach: This leafy green is one of my favorite additions to homemade sandwiches because they’re quite mild in flavor, yet an excellent source of iron and antioxidants.
  • Cucumber slices: Cucumbers are a water-rich vegetable and help add a refreshing crunch to any vegetarian sandwich. 
  • Provolone cheese: The source of protein in this meatless sandwich! Plus, it’s creamy and mild enough to let the avocado shine. 
  • Kale microgreens: Despite their size, these greens are as nutrient-rich as it gets! They contain high levels of antioxidants and tons of additional vitamins and minerals to boot! 
Cutting board with bread slices, greens, cucumber, and avocado sauce.

Possible Substitutions

I think it goes without saying, but these vegetarian ingredients are simply a suggestion for a delicious combination of flavors. If you’d like to swap in another bread, sprouts instead of kale microgreens, or another kind of cheese, don’t let me stop you. Please feel free to make this avocado sandwich recipe suitable to your personal taste buds. 

To inspire you, here are a few popular sandwich additions and substitutions: 

  • Fresh veggies: Red onion slices, pickled onions, Alfalfa sprouts or broccoli sprouts, Juicy tomato slices, or even extra greens like romaine lettuce or arugula are delicious!
  • Cheeses: Try Havarti cheese, halloumi cheese, fresh mozzarella, or herbed goat cheese.
  • Additional protein: Not vegetarian? Add cold turkey bacon slices or your favorite turkey deli meat for an avocado turkey sandwich. 
  • Craving an avocado breakfast sandwich? ​Add a fried egg. 
  • Looking for a vegan sandwich? ​Skip the provolone or use a vegan cheese of choice. 
  • Avocado sauce alternatives: Switch up the flavor with this Creamy Avocado Garlic Herb Sauce, Green Goddess Dressing, or a Classic Basil Pesto

How to Make a Vegetarian Sandwich

​Make the avocado sauce

If you haven’t already, you’ll need to whip up my 3-ingredient avocado sauce. You can find my detailed tips, step-by-step photos, and additional ideas for serving on the complete blog post, but in essence, place the ripe avocado, lemon or lime juice, and olive oil in a food processor and blitz until whipped and creamy. 

Avocado sauce spread on bread slice with freshly ground black pepper.

Prep the bread

I’ve made this epic sandwich using both toasted whole wheat bread and room-temperature bread slices and both are delicious. If you’d like to toast your slices of bread, place them in a toaster, air fryer, or toaster oven and cook until golden brown.   

Then generously spread the avocado sauce equally on each slice of bread and season with freshly ground black pepper to taste. 

Pile on the fixin’s

Now for the fun part. Top one slice of bread with spinach, cucumber slices, provolone cheese, additional avocado slices, if desired, and microgreens. Add on the remaining slice of bread, slice and serve immediately while fresh!

Vegetarian sandwich with greens and avocado on cutting board.

Pairing Suggestions

Every hearty vegetarian sandwich needs an equally satiating side. If you’re taking this avocado sandwich on the go, pack finger-friendly snacks like fresh fruit, potato chips, hummus and veggie sticks, and blog favorites like this Homemade Dill Pickle Popcorn, Cherry Almond Granola Bars, and cookies for dessert!

If you’re dining at home, you can’t go wrong with pairing veggie sandwiches with your favorite soups like Roasted Tomato Carrot Ginger Soup or Butternut Squash Sweet Potato Soup.

Or if you’re looking for an additional serving of fresh veggies, try one of my favorite simple green salad recipes.

Sandwich halves facing up on board with butter knife.

Make Ahead Tips

Packing vegetarian wraps and sandwiches for work or school is popular for a reason: it’s quick, healthy and easy. But there is one downside to prepping your sandwich the night before – soggy bread. Luckily for both of us, I learned some strategic tips during my years as a school teacher for keeping the bread as fresh as possible until ready to eat! 

  • Choose a sturdier bread: In addition to whole grain bread being the more nutritious option, it’s also one of the sturdier options. And the sturdier the bread, the less likely it is to go soggy in your lunch box. Other good options include ciabatta or artisan breads. You could even use a few slices of Homemade French Bread.
  • Toast the bread: ​Toasting or grilling the bread before assembling can help create a protective barrier between the bread and sandwich fillings by preventing the bread slices from absorbing excess moisture. 
  • Store the avocado sauce separately: If you have the ability to store the avocado sauce in a separate, airtight container and spread it on right before eating, this can help keep the bread fresh. 
  • Place the dry ingredients closest to the bread: ​This means layering the sandwich with the greens on the outside! 
  • Wrap the sandwich tightly.​ By wrapping the sandwich tightly in plastic wrap, reusable wrap, or sealing it tightly in a Stasher bag, this can prevent excess moisture from interacting with the bread and keep it as fresh as possible. 

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Super Green Sandwich - a healthy, quick, nutritious lunch perfect for busy weekdays! | Fork in the Kitchen
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Get the Recipe Easy Vegetarian Sandwich with Greens & Avocado

This Vegetarian Avocado Sandwich is perfect for busy weekdays when a healthy lunch is required! It's packed with flavor, texture, and nutrition to keep you fueled and energized until your next meal.



  • Place the slices of bread on a plate or cutting board. Divide the avocado sauce between each slice, and spread evenly. Season with freshly ground black pepper as desired.
    4 slices multi-grain bread, 3 Tablespoons Avocado Sauce, Fresh ground black pepper
  • Top two slices of bread with the remaining ingredients, dividing them evenly between the two sandwiches. Close the sandwich with the other slice of bread, and cut as desired. Enjoy!
    1 ½ cups tightly packed baby spinach, 18 thin cucumber slices, 4-6 slices provolone cheese, 1 cup kale microgreens


  • You’ll have leftover avocado sauce if using the entire recipe (you could easily halve it, too!). To store, top with plastic wrap (pressing tightly on the top to remove any air). Keep in fridge for 3-4 days.
Calories: 322kcal, Carbohydrates: 28g, Protein: 18g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 26mg, Sodium: 549mg, Potassium: 444mg, Fiber: 6g, Sugar: 3g, Vitamin A: 2505IU, Vitamin C: 10mg, Calcium: 409mg, Iron: 3mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

This post was originally sponsored by Alpine Valley Bakery in September 2017.