Sensational Tahoe Crunch Sandwich
Prep time
Total time
Serves: 3 sandwiches
  • 6 slices whole grain bread (sprouted wheat, multi-grain, or gluten-free)
  • 2 5-ounce cans tuna* (see below for vegan option)
  • 3 tablespoons mayonnaise or vegan mayonnaise (for egg-free), divided
  • 2 tablespoons mustard (use your favorite!)
  • 1 tablespoon honey, or to taste
  • 1 small to medium avocado, sliced
  • 1 carrot, coarsely grated
  • ¾ cup diced purple cabbage
  • ¾ cup microgreens or sprouts
  1. Toast the bread.
  2. While the bread is toasting, drain the tuna, place in a bowl, and mash with 2 tablespoons of the mayonnaise.
  3. In a separate bowl, whisk the remaining 1 tablespoon mayonnaise with the mustard and honey.
  4. Place 3 slices of bread on 3 separate plates. Top with the avocado. Divide the tuna mixture between the slices, pressing it lightly to get it to stay! Drizzle with half of the honey mustard. Top with the carrot, cabbage, and then the greens or sprouts. Drizzle with the remaining honey mustard, and top with the final slices of bread.
  5. Serve with baked chips or tortilla chips for a somewhat authentic Sprouts lunch.
Lighter Option: This sandwich is also great with turkey. Simply substitute 6 to 9 ounces of turkey for the tuna, and omit the 2 tablespoons of mayo used in the tuna.

Vegan Option: We also like it with chickpea "tuna" (chickpeas mashed with mayonnaise) or you can choose Sprouts favorite vegan protein option, tempeh. Also, use the vegan mayonnaise option and substitute agave nectar for the honey in the dressing.
Recipe by Go Dairy Free at