Note: This post is a partnership between Music With Dinner and Abeego beeswax food wraps. I’ve been a huge fan of Abeego products for the past year but for the sake of transparency I did receive free product for the purpose of this blog post.
This make-ahead vegetarian sandwich is one of all-time favourites. It has all the qualities I look for in a vegetarian sandwich: It’s super crunchy and refreshing, you can find all the ingredients at the grocery store or your local deli (or you can make your own), and you can make these vegetarian beauties ahead of time. Just assemble, wrap, and refrigerate.
Abeego is my go-to food wrapping material for several reasons. It’s exceptionally breathable, self-adhesive, and can be reused over the entire course of a year. I have to admit, my absolute favourite thing about Abeego is opening a fresh package; I’m instantly transported back to being a first grader at the Waldorf school (where we made a LOT of beeswax candles). You can follow them on Instagram to learn all about how Abeego beeswax wraps can be used to keep food fresh for longer than you thought possible!
Everything you need to know about the best make-ahead vegetarian sandwich
- The trick is in the layering! My favourite vegetarian sandwich can be made 24 hours before you plan on eating it as long as the correct procedure for layering is followed. The cream cheese, hummus, and tzatziki act as a barrier between the bread and the vegetables.
- Follow this crucial step: Drain the sliced cucumbers and roasted red peppers on a clean tea towel for at least 15 minutes before adding to the sandwich.
- Use a hearty and slightly chewy bread like ciabatta or sourdough (if you’re making this to eat right away you can use any kind of bread or pita you like).
- Feel free to add marinated artichokes and mushrooms, olives, pickles of any kind, and sliced cheese. Just be sure to drain any wet additions on a tea towel before using.
Make-Ahead Vegetarian Sandwich
Enough for 2 large sandwiches
2 ciabatta buns or 1 small ciabatta loaf
1/2 sweet red peppers, cut into thin strips
1 carrot, grated
1/2 cup thin cucumber slices
2 jarred roasted red peppers
Plain cream cheese, Neufchatel if possible
Sharp chef’s knife
Reusable food wrap (such as Abeego beeswax food wrap)
- Cut the ciabatta in half.
- Spread cream cheese on one side of the sandwich, and then again with a thin layer of tzatziki. Spread a generous layer of hummus on the other side of the ciabatta.
- On the cream cheese and tzatziki side add the sliced sweet red peppers, cucumber slices, roasted red peppers, and grated carrots. At this point you can either eat the sandwich immediately or it can be wrapped up and eaten the next day.
What I’m listening to
There’s something about this version of “Cool Water” that makes me cry. It’s so perfectly textured and carefully layered; there’s something about it that makes me feel deeply underwater. I know people are critical of Joni Mitchell’s 80s catalogue but I LOVE her husky voice and careful detachment. More than any other artists else I can think of, Joni Mitchell’s lyrics, music, and paintings make me feel like all of my surroundings are secretly works of art.
Joni Mitchell – Cool Water