Who would have thought a simple summer veggie sandwich would top my lunch list?
This is lunchtime gold right now.
June gloom, be gone. Piled high with fresh vegetables, crunchy chips and a hearty, seedy bun, layered with creamy hummus, vibrant pesto and slices of Havarti — this sandwich is summer on a plate.
I might sound a little obsessed, but this is not the first time I’ve recreated a favorite cafe meal at home. The Nordstrom café has long been a go-to for quick, kid-friendly meals that actually taste delicious. I’ve adapted several of their hits over time and they’ve all been winners.
A few weeks ago my kids and I stopped in for lunch and I tried the veggie sandwich on the menu. Hummus and Havarti together? I was skeptical but willing to try — and it was so good. Those two alone are almost impossible for me to resist, and with fresh vegetables layered in, it became an instant favorite.
I made my version as soon as we got home, and it’s been on heavy lunch rotation ever since. I’m not usually a raw-veg person, but slicing everything paper-thin and tucking the slices between generous layers of hummus and Havarti makes them irresistible.
Of course I added pesto — it’s summer and pesto improves nearly everything.
Choosing the right bread is key. Look for a hearty multigrain or seedy bun — something substantial that won’t fall apart from the juices, hummus and pesto. I usually prefer toast, but these buns make the sandwiches portable and perfectly sandwich-like.
I succeeded — they’re cloud-like, portable and full of texture.
I’ve made more elaborate rainbow veggie sandwiches before that feature roasted or pickled vegetables, but this simple, raw-sliced version surprised me by how much I enjoyed it. Thin slices of fresh produce layered with creamy spreads and melty Havarti is a simple combination that really sings.
Summer Veggie Sandwich
Hummus Havarti Veggie Sandwich
2
people
25 mins
0 mins
25 mins
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Ingredients
- 2 hearty sandwich buns
- 1/4 to 1/3 cup pesto
- 1/2 cup hummus
- 4 slices Havarti cheese
- 2 cups arugula or microgreens
- 1 heirloom tomato, thinly sliced
- 1 cucumber, thinly sliced
- 1 carrot, peeled into shavings
- 1 avocado, thinly sliced
- a few thin slices red onion
Instructions
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If you’d like seedy buns, brush them with olive oil, sprinkle with everything seasoning and pepitas, then warm at 325°F for about 10 minutes.
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To assemble: spread hummus on the bottom buns, top with pesto, add Havarti slices, then layer tomato, cucumber, shaved carrot and avocado. Season with salt and pepper as you go. Add a little more pesto on top if you like.
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For very thin vegetables, use a mandoline or a sharp knife. Serve immediately with potato chips or your favorite side.
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Layers of love.