Fresh, flavorful, and anything but boring — this easy vegan sandwich in a baguette is layered with creamy hummus, tangy maple dijon, avocado, and crisp veggies for a quick, satisfying lunch. Perfect for picnics, road trips, or busy weekdays, it’s endlessly customizable and ready in minutes.
Be sure to try my vegan chickpea salad sandwich, easy hummus platter, and vegan garlic lovers' pasta salad next!
Family outings—especially when you’re trying to eat healthier—can be a challenge. The convenience and tempting flavors of fast food are hard to resist, and finding healthier options that still feel like a treat isn’t always easy.
In the beginning, it’s tough. But over time, your body starts to crave the food that makes it feel good.
So, how do we strike a balance between healthy and fun? For me, it’s a cooler packed with homemade vegan baguette sandwiches. My kids love it—especially when I toss out a big blanket and turn it into a picnic (and yes, technically it is one).
Instead of greasy burgers and soggy fries, we step out to enjoy our sandwiches—and walk away feeling satisfied, energized, and light. A crisp baguette, creamy, easy homemade hummus (and/or avocado), and fresh veggies never disappoint.
P.S. Hummus tastes even better when you make it with homemade Instant Pot no-soak chickpeas.
This sandwich is a family favorite. It’s easy to customize, so everyone gets exactly what they want. Plus, it travels well—perfect for the 4th of July (check out more of my 4th of July recipes for more ideas), road trips, or even hotel stays. (I just pack a small cutting board and knife for quick assembly.)
Though fair warning, eating picnic-style in a hotel with kids may require a lot of paper towels — even if you’re the one doing the spilling… Let’s just say one time, while I was busy reminding everyone else to be careful, I managed to knock over an entire cup of freshly made apple beet juice (no judgment, please :). I sometimes bring my juicer on trips too).
Jump to:
Why you'll love this Vegan Sandwich
- 10-Minute Meal: It comes together fast, perfect for busy days.
- Customizable: Choose your favorite fillings and toppings for your made-for-you creation every time.
- Nutrient-Rich: Packed with vitamins, minerals, and fiber from the fresh vegetables.
- Did You Know: Hummus, made with garbanzo beans, is delicious and good for you too! It’s packed with protein, fiber, and heart-healthy fats, making it a satiating and nourishing choice.
How to make Vegan Sandwiches
Find the complete recipe with measurements in the recipe card below.
Choose and then chop your favorite fresh and seasonal veggies.
Layer on your favorite sliced veggies (tomatoes, onions, red peppers, pickles, etc.).
Drizzle with olive oil and vinegar, then season to taste (pepper and salt).
Close the sandwich and gently press. Enjoy!
In the kitchen tips
- Toast the Baguette: Warming the baguette in the oven, toaster oven, or under a broiler adds a delicious crispy texture and enhances the overall flavor of the sandwich.
- Use Ripe Avocados: For the creamiest texture and best flavor, choose avocados that are slightly soft to the touch.
- Don’t Overstuff: While it’s tempting to pile on the fillings, leave some space in the baguette so it’s easier to eat and doesn’t fall apart.
- Season Generously: Don’t be afraid to use salt, pepper, and herbs to enhance the flavors of your sandwich.
- Make your own homemade chickpeas for hummus!
Optional toppings and additions
- Balsamic glaze: Spread a drizzle for a sweet and tangy touch.
- Vegenaise: A creamy, egg-free mayonnaise alternative. It adds richness and an irresistible touch of tang.
- Pesto: Spread a layer of basil pesto for a burst of herby freshness with a hint of garlic.
- Sun-Dried Tomatoes: These offer a chewy texture and a concentrated tomato sweetness
- Roasted Red Peppers: For a smoky sweetness.
- Artichokes: Adds a punch of flavor and a sophisticated, gourmet touch.
- Pickled vegetables: (cucumbers, carrots, and beets) bring an extra zing and crunch.
- Pickled carrots and jalapenos, banana peppers, or hot sauce.
Equipment
- Cutting board: For cutting veggies
- Serrated Knife: To slice open baguette
- Parchment paper or Foil: To wrap the sandwich for easy transport and to keep it fresh.
FAQ
Yes, you can prep the ingredients and store them separately, but for the best taste and texture, assemble them just before serving to prevent the bread from getting soggy. However, I’ve packed these pre-made, and they still hold up well!
While baguettes are delicious, you can also use other types of bread, such as ciabatta rolls, pita bread, or whole-wheat sandwich bread. You can even try tortilla wraps or lettuce leaves.
You can use whole-wheat baguette or bread for extra fiber or add sprouts or microgreens for a nutritional boost.
If you don’t have hummus, try avocado, or other spreads like vegan pesto, tapenade, white bean dip, or any other plant-based spread you enjoy.
Add some protein-rich ingredients like grilled tofu or tempeh.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Easy Vegan Sandwich (Baguette Style)
Ingredients
- 1 baguette, if needed, certified gluten-free
- ½ cup homemade hummus, store-bought also works
- ½ cup maple dijon dressing
- 1 avocado, sliced
- 4 tomato slices
- ½ cup sliced bell pepper
- 4 slices red onion, thinly sliced
- 8-12 dill pickle slices
- 4 handfuls of greens, spinach, arugula, sprouts, or your favorites
- Drizzle of olive oil
- Splash of red wine vinegar
- Dash of oregano
- Dash of salt and pepper
Instructions
- Preheat the oven to 350°F. Warm the entire baguette for 5–10 minutes or until lightly toasted. Alternatively, you can toast them in a toaster oven or under a broiler.
- Slice the warmed baguette into 4 sandwich-length pieces, then slice each piece lengthwise, being careful not to cut all the way through.
- Spread a generous layer of hummus, dijon dressing, and avocado if using.
- Layer the sliced veggies of your choosing (tomato, bell pepper, red onion, etc.).
- Add any desired optional toppings (shredded carrots, jalapeños, olives, etc.).
- Top with a handful of your favorite greens (spinach, arugula, sprouts, etc.)
- Drizzle with olive oil and a splash of red wine vinegar. Season with oregano, salt, and pepper to taste.
- Close the sandwich and press lightly. Enjoy!
Notes
- You can also top with my vegan Thousand Island dressing.
- Optionally top with these easy pickled jalapeños, banana peppers, or hot sauce for an extra kick of spice.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
I’ve been making this sandwich for as long as I’ve been plant-based. I’m always changing it up, but it’s such an easy win — everyone loves it, and it’s so simple to customize.