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California Veggie Sandwich

California Veggie Sandwich
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The following recipe and photography was provided by our partners at Angelic Bakehouse.

Lunch goals are achieved with this refreshingly healthy California veggie creation!

California Veggie Sandwich

Sandwiched between Angelic Bakehouse’s whole grain bread, crunchy cucumbers, heirloom tomatoes, lettuce and fan-favorite avocado are stacked sky high to create a salad-inspired meal without the salad bowl!

California Veggie Sandwich

California Veggie Sandwich


  • Angelic Bakehouse 7-grain bread
  • 1/2 cup Vegan mayo
  • 1 tsp. minced garlic
  • 2 tsp. Dijon mustard
  • Salt & pepper
  • 1 avocado
  • 2 tsp. olive oil
  • Red pepper flakes
  • Sliced heirloom tomatoes
  • Cucumber slices
  • Spinach
  • Romaine lettuce
  • Bean sprouts
  • Sweet peppers
  • Shredded carrots


  1. In a small bowl, mix together the mayo, Dijon and garlic. Add salt and pepper to taste.
  2. In a separate small bowl, mash the avocado and mix in the oil, red pepper flakes and salt and pepper to taste.
  3. Spread the mayo on one slice of bread and the avocado on the other.
  4. On the slice with the mayo, pile on the cucumber slices, heirloom tomatoes, spinach, sweet peppers, bean sprouts, shredded carrots and romaine lettuce.
  5. Add the bread with the mashed avocado to the top and enjoy.

California Veggie Sandwich

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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