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I am kind of California dreaming right now.

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

It’s my last full day in Florida and that means it’s my last day of REAL warmth for a while. To say I am bummed would be an understatement. I have been soaking up every last-minute of the sunshine, it just feels SO good.

Colorado gets a ton of sun, but it’s just completely different from the Florida sun. If you live where I live then you probably understand what I am talking about. The sun in CO feels awesome too, but it isn’t a moist tropical feeling. It is a dry warmth, and as soon as that sun goes down, well it’s a who;e different ballgame. Did you know that there are only 60 days a year when the temperature in Summit County, where I live, doesn’t go below freezing? Yeah, like I said, a whole different ball game.

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

Anyway, lately I have been dreaming of a California lifestyle (ahh, isn’t everyone these days?). Compared to my cold temperatures and snow until May or June (even July is not out of the question), southern California just sounds so nice.

I am sure I am picturing it way better than it would actually end up working out for me, but still, it’s always fun to dream.

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

Plus, when I dream about places, I get inspired to make new recipes…which, is always pretty fun.

So today, I am telling you guys all about this California rainbow veggie sub, my version of a California sub.

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

It’s basically a sandwich piled high with veggies.

UGH. I know, veggies? Really?

Yeah, really, but don’t freak, I promise it’s so good, and so filling.

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

This sub started off with some really awesome sourdough baguettes. I searched high and low for these baguettes and ended up finding them about thirty minutes away in Vail, CO.

Thankfully I have my parents, who are always up for a good adventure. They decided they would head over to Vail and make a day of it. Meaning they went for a giant hike in Vail, went to the bread shop for lunch, ordered some sammies and picked up my baguettes.


California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

So once you have the baguettes, you are going to NEED to make some quick green goddess dressing. It’s maybe the best thing ever. I blame its deliciousness on the loads and loads of basil. I love basil.

Once you have the goddess dressing made, you simply layer the bread with goat cheese and a bunch of veggies. Then just make some spicy chipotle kale chips and your picnic lunch is complete. Perfect for a spring afternoon don’t cha think?

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

You can really use whatever veggies you prefer, but I love the mix I used. And you can of course leave out the goat cheese to easily make this sandwich vegan (and fix a couple of things in the dressing too).

Either way, it’s just a really good and really colorful spring (and summer!!) sandwich.

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

But first, you really need to get some awesome sourdough bread. It totally makes the sandwich.

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 SUBS
Calories Per Serving: 654 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Kale Chips

  • 1 leaves bunch kale torn or roughly chopped
  • 2 tablespoons olive oil
  • 1 in canned chipotle chile pepper adobo chopped (just 1 chile not the whole can!)
  • 1 clove garlic minced or grated
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried chives
  • 1 teaspoon salt + pepper

Goddess Dressing

  • 1 cup fresh basil
  • 2 green onions
  • 1 jalapeno seeded if desired
  • 2 cloves garlic
  • 1 anchovy filet (optional omit if vegan)
  • 1/4 cup fresh lemon juice
  • 1/2 cup plain greek yogurt omit or use vegan may id vegan
  • 1/2 cup olive oil
  • 1/2 teaspoon salt + pepper or to taste

The Sandwich

  • 1 cup cherry tomatoes halved
  • 1 cucumber or zucchini sliced thinly
  • 2 radishes sliced thin
  • 1/2 of each of a red + orange bell pepper
  • 2 carrots shaved or sliced thin
  • 1 avocado sliced
  • 2 cups fresh sprouts
  • 4 ounces goat cheese omit if vegan
  • 1 large sourdough baguette sliced into fourths and halved


Kale Chips

  • Preheat the oven to 350 degrees F.
  • In a bowl, combine the olive oil, chipotle chile, garlic, parsley, dill, chives, salt and pepper. Add the kale and massage for a good minute or two until the kale is completely coated in the olive oil mixture. Spread on a greased baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not burnt.

Goddess Dressing

  • In a blender or high powered food processor, combine the basil, green onions, jalapeno, garlic, anchovy (if using), lemon juice, greek yogurt and olive oil. Blend on high for 1-2 minutes or until the sauce is green and smooth. Season with salt and pepper. Taste and adjust if needed. Store in the fridge for up to 1 week.


  • Add the tomatoes to a bowl with 2 tablespoons of the goddess dressing and let sit 10 minutes.
  • Spread more dressing on a split sourdough loaf. Add a little crumbled goat cheese. Now layer on the veggies, lightly salting each as you go, starting with the marinated tomatoes, thinly sliced cucumbers (or zucchini), radishes, bell peppers, carrots avocado, sprouts and kale chips. Add the top half of the baguette and give the sandwich a good smush. Enjoy with a side of veggie chips, strawberries and seltzer...what, it's it's how you do it in CA!


*Inspired by Food Network Magazine January February Issue.

California Rainbow Veggie Sub with Goddess Dressing + Chipotle BBQ Ranch Kale Chips | @hbharvest

And don’t forget a side of veggies chips. Gotta have some chips with you sandwich!

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  1. Hey! Just made these tonight for dinner and they were a big hit. I couldn’t find sourdough baguettes, so I used rye loaves, which worked great. (That basil dressing is totally addictive.)

  2. I made this for lunch today and it was AMAZING! I’m vegetarian so I replaced the anchovy with 2 T of white miso to get that umami flavor and the dressing was seriously on point. I also made smoky marinated tempeh strips and put that on the sandwich. I made one for myself and one for my husband — we could only finish half! We’re having the 2nd half for dinner tonight — hella win! Thanks for the recipe!

  3. We love veggie sandwiches and often take ‘pressed’ roasted veggie sandwiches out hiking/picnics…how does this one hold up if make the night before or first thing in the morning, traveling for a few hours, and then being eaten?

    Thanks for sharing your recipe!

    1. Hey Shelley!!The pies hold up really well the next day. If you live in a hot place maybe keep the pies in the fridge. Let me know if you have any other questions and I hope you love the pies!!

  4. Oh my this looks incredible! I’m planning a surprise picnic for my boyfriend’s birthday and I think I’ve just found the centrepiece!

    However I HAVE to mention, since I’m a vegetarian…anchovies aren’t just off the table for vegans, vegetarians can’t eat fish either 😉


  5. Made the sandwich over the weekend, and turned out delicious!! My 20 year old son going back to college took the sandwich as his lunch for the bus ride! Thanks so much.

  6. If I had this sandwich + chips situation for lunch every day I’d be THE HAPPIEST. Everything about this is amazing!

  7. I just really love this!! I was just telling someone today about how I was craving a veggie sandwich! I miss the FL weather!! I lived there my whole life and just moved to New York where it isn’t so warm right now! Keep up the good work on your recipes, you are so very talented!

  8. I always wondered about the snowbirds—-packing up for Florida for a few weeks or months. I thought I could never do this but after this winter I don’t know.
    Yummy sandwich!

  9. This sub is my dream lunch, all those veggies make me swoon! And that goddess dressing sounds so good!

  10. Holy goodness! This is hands down the best looking sub I’ve EVER seen! I am so impressed by your photography here! Sandwiches are definitely not the easiest thing in the world to photograph so bravo!

  11. Love this one Tieghan! I’m not scared of a veggie sandwich!! This one looks perfect! Safe travels!

  12. Such a beautiful sandwich! Looks delicious! I’m a born and raised Midwestern girl who lived in California for 2 1/2 years in my early twenties and have since moved back to good old Minnesota. My humble conclusion: California is an awesome place to vacation to and I will most definitely go back to visit, but living there is a bit overrated.

  13. What a beautiful sandwich! I’m usually not into kale but your pictures made me wanna crave them!

  14. This is just the prettiest sandwich I’ve every seen! Love all the flavors and freshness going on inside and your photos are perfection 🙂

  15. I’m totally cool with as many veggies as possible! These sandwiches are killing it, Girl!