Can I prepare this sandwich ahead of time?

You can definitely prep the individual ingredients in advance - just store them separately in airtight containers. That said, the sandwich is best enjoyed shortly after assembling. If you do make it ahead, be aware it may get a little soggy over time. It’ll still taste great, just not quite as crisp.

What is the best way to store this sandwich?

If you prep the sandwich in advance, I recommend wrapping it tightly in parchment paper, plastic wrap, or foil. This helps hold everything together until you're ready to dig in.

Can I use pre-grated carrots or red cabbage?

Store-bought, pre-grated veggies are super convenient, but I find they’re often too thick for a sandwich like this. I prefer to grate or shred my own at home for a finer texture that layers better.

Can I add cheese to my sandwich?

Absolutely! If you’re not sticking to a vegan version, feel free to add your favorite cheese. Something like a fresh goat cheese, Muenster or even a vegan cheese would be nice. Just note that if you go that route, you might want to swap out the Ginger Miso Sauce. Mayo, mustard, or even a pesto might better complement the flavors of cheese.

Are there other veggies I can add to my sandwich?

Absolutely! This combination is my favorite but feel free to include some other vegetables like leafy greens, bell peppers (especially sweet peppers) or red onions. Some people also enjoy including pickles (like dill pickles) or even sweet potato on their California Veggie Sandwiches.

California Veggie Sandwich (Healthy and Vegetarian)

Ingredients

Scale

4 slices multigrain bread
2 tablespoon Ginger Miso Sauce
2 oz red cabbage, finely shredded (approximately ⅔ cup)
4 oz ripe tomato, sliced ¼ inch thick (3-4 slices per sandwich)
2 oz carrot, finely grated (approximately ⅔ cup)
4 oz English cucumber, thinly sliced lengthwise, approximately ¼ inch thick (3-4 slices per sandwich)
1 oz alfalfa or broccoli sprouts (approximately ½ cup)
1 medium avocado, sliced ½ inch thick
Salt to taste

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Instructions

TOAST BREAD: Toast the multigrain bread well to help prevent a soggy sandwich.
ASSEMBLE SANDWICH: Start sandwich assembly by spreading 1 tablespoon of the Ginger Miso Sauce on two of the slices of toasted bread. This will be the base of the sandwich. On top of the sauce, layer 1 oz (⅓ cup) of the shredded red cabbage, an even layer of tomato slices, 1 oz of grated carrot (⅓ cup), an even layer of cucumber slices, .5 oz (¼ cup of the sprouts), and an even layer of the avocado. Sprinkle the avocado with some salt to taste and then top with another slice of bread.
FINISH SANDWICH: Give your sandwich a gentle press to help all of the layers stick together. Then, using a serrated knife slowly and carefully slice the sandwich down the middle. Serve immediately!

Author: Christine
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Sandwich
Method: Handmade
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 sandwich
Calories: 448
Sugar: 11.1 g
Sodium: 241.6 mg
Fat: 26.3 g
Carbohydrates: 46.8 g
Protein: 12.4 g
Cholesterol: 0 mg