a website for people on special diets due to allergies, intolerances
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Packed Full o' Veggies Sandwich

VN*, SF*

Yield: 1 sandwich


2 thick slices whole grain bread OR
-- Kaiser bun, lightly toasted
Tofu spread (see recipe) or mayonnaise 
1/2 avocado, thinly sliced**
3 - 4 slices cucumber
3 - 4 slices tomato
Handful of alfalfa sprouts


Spread both sides of bread with tofu spread or mayonnaise.  If using tofu spread, put a more generous layer on the bottom slice of bread.  Arrange avocado, cumber and tomato slices.  If you're using standard sized bread, arrange the cucumber and tomato in the following way:  put two slices on the bread brushing up against top left and bottom right corners of the bread.  Cut the third slice in half and use the pieces to fill in the empty spaces.  Top sandwich with lettuce and alfalfa sprouts.

* This recipe is soy free (SF) only if mayonnaise is used in place of the tofu spread (however, if you don't have a problem with soy products this delicious tofu spread will add protein to the sandwich).

Vegans (VN) choosing mayonnaise instead of tofu spread need to look for an egg-free product.

* * If you want to use the avocado in place of the spread, you can mash it up instead of slicing it.  Add some seasoning such as lemon pepper or vegetable seasoning (or whatever is to your liking).  The unused half of the avocado should be wrapped tightly in cellophane and stored in the fridge.

"A yummy, healthy sandwich inspired by a recipe in Fit for Life by Harvey & Marilyn Diamond. "

Robin Russell, Webmaster

Recipe published: Fall, 1999

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Copyright © 1999-2012 Robin L. Russell