Lemon-Infused Vegetable Sandwich on Warm Naan

Upon reading the ingredients in this sandwich, you may be surprised to hear me boast of how truly delicious it is. It may sound just a little too healthy to be tasty, but this combination of vegetables layered on warm naan bread is absolutely out of this world! This sandwich makes excellent use of the bounty of late summer vegetables available this time of year including ripe Jersey tomatoes, crunchy cucumbers and julienned carrots, and creamy avocado. Please do not exclude the lemon zest. It lends a brightness and freshness that gives this sandwich its character. Warming the naan is also a must, along with adding plenty of salt and pepper. Please be warned- this is a very messy sandwich if you aren’t conscientious about holding the whole thing together, but it’s so delicious that I doubt you will mind very much. Perhaps you could opt to eat it outside, soaking in those last glorious days of late summer sun!

Lemon-Infused Vegetable Sandwich on Warm Naan

Serves 4


  • 4 naan, pita, or flatbread
  • 2 tablespoons mayo
  • Salt and Pepper
  • Zest of 1 lemon
  • 2 thin slices red onion
  • 1 large carrot, julienned
  • ½ cucumber, sliced thin
  • 2 tomatoes, sliced thin
  • 1 avocado, sliced
  • ¼ cup fresh basil or mint
  • ½ cup feta cheese


  1. Warm naan in a toaster or oven just until warm, and not browned. Slather each naan with mayo and top with salt and pepper, to taste, as well as lemon zest. Continue to layer the ingredients, in the order listed, onto the naan bread, topping with fresh basil or mint and feta cheese. Eat open-faced or fold over and secure with a toothpick.

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