Crunchy Veggie + Avocado Sandwich
My LA-inspired, no-cook power lunch—crunchy, creamy, and ready in 10.
Ingredients: avocado, black pepper, cucumber, multigrain bread, olive oil, pickled carrots, radish, salt, sprouts, white cheddar
Dificulity level: Easy
I fell for a version of this stacked veggie sandwich at a little café off Abbot Kinney years ago. This remake keeps the spirit—big crunch, fresh flavors, creamy avocado—while fitting any busy weekday.
Yield & Timing
| Serves | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 1 loaded sandwich | 10 min | – | 10 min |
Ingredient Line-Up
| Item | Amount | Metric |
|---|---|---|
| Multigrain bread | 2 slices | ~70 g |
| White cheddar | 2 slices (¾ oz each) | 45 g total |
| Pickled carrot slices | 6 pieces | ~30 g |
| Cucumber, sliced | 4 pieces | ~25 g |
| Radish, thinly sliced | 2 oz | 60 g |
| Mixed sprouts | 2 oz | 60 g |
| Avocado, mashed | 2 oz | 55 g |
| Olive oil | 1 Tbsp | 15 mL |
| Kosher salt | pinch | – |
| Black pepper, freshly ground | to taste | – |
Storage Tip
Assemble just before eating. If packing ahead, keep the avocado in a small container and spread at the last minute to prevent soggy bread.
Lunch sorted—LA sunshine vibes, wherever you are.
Method
- Layer the base Place one slice of bread on a board. Lay the cheddar slices on first—they act as a moisture barrier.
- Build the crunch Neatly stack pickled carrots, cucumber, radish, and sprouts in that order.
- Spread the avocado On the second slice of bread, spread the mashed avocado edge-to-edge.
- Season Drizzle olive oil over the veggie stack, then finish with a pinch of salt and a few twists of black pepper.
- Finish & serve Invert the avocado-topped slice onto the veggies. Press lightly, cut the sandwich in half diagonally, and enjoy right away.