This Panera Mediterranean Veggie Sandwich is the perfect vegetarian sandwich with only a few fresh ingredients! Taking under 15-minutes, this healthy veggie sandwich for lunch or dinner! It’s filling, creamy and delicious!
Creamy hummus mashed with salty feta crumbles, topped with fresh crunchy cucumbers and sweet juicy beefsteak tomatoes. It’s the freshest veggie sandwich you ever had. It’s juicy, crisp and is a great lighter lunch option.
Panera Bread has great healthier options, and is a perfect place to grab lunch inspo from! My favorite sandwich recipes from Panera are this recipe, and my favorite Steak and Arugula Sandwich. It's great having a repertoire of easy lunch go-to's to make healthier meals quicker and more accessible! All with ingredients you probably have in your fridge and pantry!
I love balanced, clean recipes. For me, nothing has helped me more than having dishes with my whole meal in one. I’m a huge proponent of making easy dishes with simple ingredients that don’t skimp out on taste. For other clean and quick lunch recipes like this one, try Panera Steak and Arugula Sandwich (Oven Baked) or Sheet Pan Halloumi Fajitas.
Highlights of this Recipe
This recipe is:
- No-Heat and No-Cook
- Under 15-Minutes
Ingredients & Substitutions
- Whole Grain Bread - I like to have Dave’s Killer Bread on hand at all times because I like the extra protein and fiber it packs. Substitute for your favorite bread like ciabatta or sourdough bread.
- Hummus - buy whatever brand or flavor is your favorite! I love using lemon garlic or lemon dill hummus for this sandwich recipe.
- Feta Cheese- substitute for vegan feta or omit
- Red Beefsteak Tomato - these tomatoes are the best for adding to sandwiches and hamburgers! They’re meaty, juicy and have a mild taste. Substitute for heirloom tomatoes or omit.
- Cucumber - use an English or Hothouse cucumber. Avoid Persian cucumbers as I find they fall out between the sandwich slices! Or omit.
- Lettuce - Substitute for greens of choice, with a preference for larger leafy greens like kale.
- Pimientos Peppers - While the traditional Panera Mediterranean Veggie Sandwich uses Peppadew piquant peppers, I used pimientos peppers. You can substitute for jarred roasted red pepper or omit completely. These peppers add a slight sweetness.
What Else to Add
- Use fresh olives or add red onion.
- Add protein by including: salami, prosciutto, shredded or sliced chicken, steak, or canned tuna.
- Swap the bread for bagels or your favorite bread.
- Add alfalfa sprouts or microgreens.
- Try your favorite flavored hummus. I love using garlic hummus or homemade lemon rosemary hummus.
- Fresh veggies like red pepper, sliced zucchini,
Panera’s version of this Mediterranean Veggie Sandwich has Peppadew piquant peppers, feta, cucumbers, emerald greens, vine-ripened tomatoes, red onions, and hummus on their Tomato Basil Bread.
Peppadew peppers are the brand name for the peppers, not the type. You can find them in a grocery store olive bar or sometimes in jars near the olives and jarred roasted red peppers. I substituted these Peppadew peppers for Pimiento peppers.
VEGAN - Make sure to use vegan bread, and swap feta for vegan feta (I like to use Violife vegan feta).
GLUTEN-FREE - Use gluten-free bread (I like to use Little Northern Bakehouse’s gluten free bread, it is probably my favorite in texture and taste!).
DAIRY-FREE - Swap feta for vegan feta (Violife vegan feta is a great option).
How to Make It
STEP ONE: Lightly mash feta and hummus together in a small bowl. Prep the vegetables.
STEP TWO: Toast the bread to preference.
STEP THREE: Spread the feta and hummus mixture on one side of the bread. Layer a large piece of butter lettuce. Add tomato slices, cucumbers, and pimiento peppers (optional - flex it up however you like!)
STEP FOUR: Place large piece of butter lettuce on top and seal the sandwich shut.
STEP FIVE: Slice in half or eat as is.
Tips to Make the Best Sandwich
Using a good quality and wide bread is best for sandwiches. I love using wide-sliced whole wheat, 21 grain, or sourdough bread the most. There are so many bread options that have higher fiber and protein, those are my current go-to’s. Dave’s Killer Bread is a favorite!
I love using whole grain bread for my sandwiches. A whole grain sandwich keeps me full and I love how many nutrients it adds - extra protein and fiber!
This veggie sandwich doesn’t have much except a few fresh ingredients. The fresher the better. A tomato that is harder when you touch it will be easiest to cut for this sandwich. Cucumbers should also be harder to touch.
How to Store It / Meal Prep
Keep the sandwich refrigerated and wrap tightly with either aluminum foil, plastic wrap or in an airtight sandwich bag/container. I personally love to use Stasher Bags!
I don’t recommend freezing this sandwich as lettuce and tomatoes don’t freeze well.
Frequently Asked Questions
Yes! This veggie sandwich is vegetarian, but not vegan.
This sandwich is on the healthier side because it’s packed with vegetables and freshness. With good choices like a lighter bread and more veggies, it’s even better!
What to Serve with a Veggie Sandwich
- Israeli Couscous Salad with Spinach & Fennel
- Kale Fennel Dried Fig Salad with Lemon Chive Dressing
- Chili Lime Air Fryer Tortilla Chips
- Baked Old Bay Fries
- Low FODMAP Root Veggie Chips
Panera Mediterranean Veggie Sandwich
- 2 Slices Whole Grain Bread
- 1 tablespoon Hummus
- 2 tablespoon Feta Cheese Crumbles (low fat or fat free if possible)
- 2 Lettuce
- 1 Cucumber
- 1 Red Beefsteak Tomato
- 1 tablespoon Pimiento Peppers
- Wash all produce thoroughly.
- Slice tomatoes in ½” rounds. Slice cucumbers in thin slices.
- Lightly mash feta and hummus together in a small bowl.
- Toast the bread to preference, or leave un-toasted. Place bread on a plate or cutting board.
- Spread the feta and hummus mixture on one piece of bread. Layer a large piece of butter lettuce. Add tomato slices, cucumbers, and pimiento peppers in that order. (Optional - layer it up however you like!)
- Place large piece of butter lettuce on top and seal the sandwich shut.
- Slice in half or eat as is.
- For storage: Keep in fridge tightly wrapped for up to 3 days.