San Diego Avocado & Sprout Sandwich


I must say, as much as I LOVE cooking, it was so great to go on vacation and do nothing but get take out and eat in restaurants.  It was tough to stay completely vegan, but I didn’t beat myself up about consuming a small amount of cheese while we journeyed across Vegas and California last week.

Of all the reasons I’m now hellbent on relocating from the east coast to the west, the array of vegetarian and vegan options in San Diego is at the top of my list.  Delicious Mexican cuisine and lighter sandwiches and wraps are readily accessible almost everywhere in CA-even vegan fast food! I was in heaven and it was such a relief to not have to worry about strolling into a restaurant and wondering if they offered anything I could eat. Tons of places even had fresh organic juice, which made Jim extremely happy.

I bought one particular sandwich on numerous occasions and the simplicity of it was absolutely ridiculous and completely satisfying.  At Board & Brew and Jyoti-Bihanga (don’t ask me how to pronounce it) I ate this avocado and bean sprout sandwich, that was essentially just sliced veggies, avocado, sprouts, cheese and tahini spread. It’s ALL I wanted to make when we got back, and when I finally did, I found that it was super easy to make and was just as yummy using Daiya cheese.

Great food, awesome vacation. Their cuisine is worth flying across the country for. Or relocating for…


2 slices wheat or pumpernickel bread

1/2 on avocado, sliced

4 slices of tomato

6 slices of cucumber

1/4 cup sunflower or bean sprouts

1 slice cheddar cheese or 1/4 cup shredded cheddar Daiya cheese


3 tbsp tahini

2 tbsp water

1 1/2 tbsp lemon juice

1/4 tsp sea salt

  • Place both slices of bread under the broiler and cook until browned
  • Flip over both slices over and sprinkle or place cheese on one slice and continue to cook under the broiler until cheese melts
  • Remove from oven once browned, and layer 1 tbsp of tahini spread on the slice of bread that doesn’t have cheese on it
  • Layer vegetables on slices of bread and serve

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