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veggie cheese sandwich sliced in half and stacked on a plate

Veggie Cheese Sandwich

This easy recipe is made with raw and cooked vegetables, creamy Boursin cheese, and toasted bread. Make it at home or pack it for lunch!
Course Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1
Calories 578kcal


  • 1 red bell pepper
  • 2 teaspoons extra virgin olive oil divided
  • 1 clove garlic minced
  • 2 slices sprouted sourdough bread can sub any bread of choice
  • 4 tablespoons Boursin cheese I use the Garlic and Fine Herbs flavor
  • 2 tablespoons sliced red onion
  • 2 tablespoons peeled and sliced cucumber
  • 1 cup baby arugula
  • 1 tablespoon balsamic reduction aka balsamic glaze


  • Preheat the oven to 450 degrees F. Slice the bell pepper in half and remove the stem and seeds. Place the halves cut side down on a lined baking sheet. Bake for 25 to 30 minutes until the skin is blistered and blackened.
  • Remove the peppers from the oven and peel off the skin with your fingers. If the pepper is too hot to handle, run it under cold water as you remove the skin. Slice the pepper into thin strips and toss with 1 teaspoon olive oil and the minced garlic. You can roast the pepper up to a few days in advance and keep it in the fridge until you want to make the sandwich. I like to roast a few peppers so I can make several sandwiches.
  • While the peppers are roasting, prep the other ingredients. Slice the onion and cucumbers. Toss the arugula with the balsamic reduction and the other 1 teaspoon of olive oil. Toast the bread to your liking.
  • When it's time to make the sandwich, divide the Boursin cheese between the two slices of bread and spread. Top one slice with the cucumber slices, roasted peppers, red onions, and arugula. Place the other slice of bread on top, cut in half, and enjoy!


  • To save prep time, make the roasted red peppers in advance and slice the onions and cucumbers. Store them in an airtight container in the fridge until it's time to assemble the sandwich. I like to make 3 roasted red peppers and slice an entire red onion and cucumber so that I have enough to make several sandwiches.
  • The sandwich is best eaten right away, but you can definitely pack it in a container to bring for lunch at work or school. It tastes good warm or cold.
  • I like to use sprouted sourdough wheat bread from Trader Joe's for this recipe. (FYI - the nutrition facts were calculated using this bread). Other options include Dave's Killer Bread, Ezekiel Bread, rye, multigrain, or pumpernickel.
  • I buy balsamic reduction (aka glaze) at the grocery store, but you can also make it yourself. If you don't have reduction on hand, sub a smaller amount of balsamic vinegar.
  • Sub any creamy cheese for the Boursin, but remember that the flavor will be different. For a vegan option, sub my Caramelized Onion White Bean Dip or hummus.


Serving: 1sandwich | Calories: 578kcal | Carbohydrates: 48g | Protein: 20g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 61mg | Sodium: 519mg | Potassium: 526mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4834IU | Vitamin C: 158mg | Calcium: 95mg | Iron: 3mg