Who doesn’t love a sandwich! Especially one that is delicious AND healthy. One bite of this easy veggie potato sandwich and I knew that I would be making it over and over again. I wanted to share it here so you and I can always look back to this super simple recipe!
Healthy, Gluten-Free, Grain-Free, Sandwich Bread Substitute
I don’t know about you but I rarely have healthier bread on hand all of the time. Plus, if you happen to be sensitive to or choose to avoid all grains, you might have even given up on bread & sandwiches. I’m here to show you that a delicious tasting sandwich is still possible with a russet potato!
Lengthwise sliced baked russet potatoes become the “bread” for this sandwich. It may sound odd, but it really works in this recipe. Baked and seasoned with garlic powder, onion powder, and paprika, two slices become the perfect outer shell for the sandwich.
The larger russet potato slices are ideal for the “bread” slices, but the smaller slices make great mini sandwiches too.
I have learned that the sky is the limit with russet potatoes. Dip them in guacamole, make nachos with, really anything that sounds good to you. Their more neutral taste goes well with a lot.
Healthy Veggie Sandwich Ingredients
This sandwich is filled with creamy & filling avocado, juicy beefsteak tomatoes, zippy red onion, fresh tasting alfalfa sprouts, a sprinkle of sea salt and/or squeeze of lemon. It’s a combo not to be messed with as it all pairs so well together!
Even if you don’t normally buy alfalfa sprouts, I think they are a must in this recipe. They give it the green element and a much different freshness than lettuce gives. Sprouts are also very nutrient dense!
Do you want to grow sprouts instead of having to buy them? I grow alfalfa sprouts at home in an easy to use sprout grower. Read Here How To Grow Sprouts.
Although ingredients of many veggie sandwiches, both avocados and tomatoes are actually fruits.
Easy Veggie Potato Sandwich Recipe
Use as much of the below ingredients as you need to make 1 or more servings. Since they make smaller sandwiches, you will probably want a few sandwiches per serving.
Ingredients
- Sliced Organic Russet Potato, seasoned with onion powder, garlic powder, and paprika
- Mashed Avocado
- Sliced Red Onion
- Sliced Beefsteak Tomato
- Alfalfa Sprouts
- Sea Salt and/or Small Squeeze of Lemon
Instructions
How To Make Oven Baked Potato Slices:
- Preheat the oven to 400.
- Line a large baking pan with baking paper. It’s easy cleanup, allows you to skip oil, but more importantly the paper helps keep heavy metals from leaching into your food if you are using a metal pan. You do not need baking paper if using a ceramic baking pan.
- Wash the whole potato & then slice them 1/4″ – 1/2″ in size depending on how thick you want them. I leave the skins on organic potatoes and usually cut them 1/4″-1/3″ in size.
- Line your potato slices on the baking sheet and sprinkle with onion powder, garlic powder, and paprika.
- If using a perforated pan, bake for around 25-35 minutes until browned a bit with a crisp. Bake for around 35-45 minutes flipping over halfway if using a regular baking sheet. The time also depends on how thin/thick you cut the potato slices.
How To Assemble A Sandwich:
- Take one of the baked russet slices and spread a little mashed avocado over one whole side using a butter knife or fork.
- Add sliced red onion to the avocado base, then a large slice of tomato, a sprinkle of sea salt or smidge of lemon juice, and top with sprouts.
- Add one more russet slice to top off your sandwich and ENJOY!
Tag me on Instagram @herhealthystyle or comment below if you make this deliciousness!
Grateful you are following, xx Riane
SAVE + SHARE THE LOVE ON PINTEREST: EASY VEGGIE POTATO SANDWICH
You May Enjoy:
Easy Veggie Potato Sandwich
Ingredients
- Sliced Organic Russet Potato seasoned with onion powder, garlic powder, and paprika
- Mashed Avocado
- Sliced Red Onion
- Sliced Beefsteak Tomato
- Alfalfa Sprouts
- Sea Salt and/or Small Squeeze of Lemon
Instructions
How To Make Oven Baked Potato Slices
- Preheat the oven to 400.
- Line a large baking pan with baking paper. It’s easy cleanup, allows you to skip oil, but more importantly the paper helps keep heavy metals from leaching into your food if you are using a metal pan. You do not need baking paper if using a ceramic baking pan.
- Wash the whole potato & then slice them 1/4″ – 1/2″ in size depending on how thick you want them. I leave the skins on organic potatoes.
- Line your potato slices on the baking sheet and sprinkle with onion powder, garlic powder, and paprika.
- If using a perforated pan, bake for around 25-35 minutes until browned a bit with a crisp. Bake for around 35-45 minutes flipping over halfway if using a regular baking sheet. The time also depends on how thin/thick you cut the potato slices.
How To Assemble A Sandwich
- Take one of the baked russet slices, spread a little avocado over one whole side using a butter knife or fork.
- Add sliced red onion to the avocado base, then a large slice of tomato, a sprinkle of sea salt or smidge of lemon juice, and top with sprouts.
- Add one more russet slice to top off your sandwich and ENJOY!
Notes
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These turned out to be really easy to make and so delicious!