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Horizontal image of a stacked vegetarian sandwich on a white plate on a wooden table.

Sprouts, Avocado, and Cheddar Sandwiches

  • Author: Fanny Slater
  • Total Time: 15 minutes
  • Yield: 4 sandwiches 1x


A generous helping of gooey cheddar and buttery avocado give this veggie sandwich creaminess, while sprouts and peppery arugula add crunch.


  • 8 slices whole wheat or seeded multigrain sandwich bread 
  • 8 thick deli slices mild or medium cheddar cheese (about 4 ounces)
  • 1 large ripe avocado, pitted and lightly mashed
  • 2 cups lightly packed arugula 
  • 1 large heirloom or beefsteak tomato, sliced
  • Coarse salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup lightly packed sprouts such as alfalfa, clover, or radish


  1. Toast the bread, then preheat the oven or toaster oven to broil.
  2. Arrange 4 slices of toast on an unlined baking sheet. Top each with 2 slices of cheese. Transfer the baking sheet to the oven and broil until the cheese is melted, about 1 minute. 
  3. Arrange the plain toasted bread slices in a row on a clean cutting board or work surface.  Top each with even portions of the mashed avocado, arugula, tomatoes, a pinch each of salt and pepper, and sprouts.
  4. Top with the remaining slices of toast, melted cheese-side down.
  5. Slice each sandwich in half and serve.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Vegetarian
  • Method: Toasting
  • Cuisine: Sandwich

Keywords: sandwich, vegetarian, sprouts, avocado, cheddar, cheese, tomato