I rarely post recipes for things like sandwiches. You guys are smart. You can make a sandwich. I know this. However, every once in a while I conjure up a combination that works particularly well and it needs to be shared. I first made a version of this sandwich several weeks ago and was pleasantly surprised to find that finally, it is exactly what I want out of a veggie sandwich. It has gorgeous flavors, colors, and textures. It is satisfying and doesn’t leave me hungry an hour later.

One of my very favorite things about this is that it comes together at a moment’s notice without requiring significant prep or cooking of the vegetables beforehand. While you certainly could roast your own peppers and pickle your own red onions, store-bought versions of these ingredients work just as well. I’ve made it both ways and both are excellent.

This is a fantastic option if you’re looking for a quick, veggie-centric meal to highlight beautiful perfectly ripe summer tomatoes. With such simple assembly, good quality ingredients are crucial and excellent artisan bread is essential. You’ll want something sturdy but still tender and flavorful such as ciabatta or pugliese. These travel well when wrapped tightly and made for a perfect poolside dinner for us. Enjoy while we all revel in the remainder of peak tomato season!

  • Prep 10 minutes
  • Yield 4 servings


  • 2 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • ¼ tsp. dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 4-6 oz. baby kale leaves
  • Medium loaf artisan bread such as ciabatta, pugliese or similar
  • 1/3-½ cup roasted bell peppers, chopped coarsely
  • 1 large or 2 small ripe avocados, pitted and sliced
  • 2 medium-large ripe tomatoes
  • 3-4 z. soft garlic herb cheese, such as Boursin


  • 01

    In a small bowl, whisk together the vinegar, olive oil, and oregano. Season to taste with salt and pepper. In a medium bowl, toss the baby kale leaves with 1 tablespoon of this mixture.

  • 02

    Slice the bread into four sandwich portions, in whatever orientation works for the type of loaf you have selected. Brush the cut side of one side of the sandwich bread lightly with a bit more of the vinaigrette. Layer this bottom piece of bread with the dressed kale leaves, roasted peppers, avocado, and sliced tomato. Season with salt and pepper. Spread the garlic herb cheese over the cut surface of the remaining half of the sandwich bread. Assemble, topping the sandwiches with these pieces of bread, cheese side inward. Wrap tightly if transporting elsewhere with foil, parchment or plastic wrap.