Sunflower Veggie Sandwich

Oh boy. This sandwich is just going to wow you. I absolutely love sunflower seeds, so perhaps that’s why I’m so addicted, but either way. YUM!

Sunflower Veggie Sandwich

Sunflower Veggie Sandwich (Espinosa Kitchen)

Sunflower Veggie Sandwich


  • 2 pieces wheat bread (toasted) – choose a special bread for this – something from the bakery section
  • Herbed cream cheese (we used plain and added fresh rosemary and Italian seasoning)
  • Roasted and salted sunflower seeds
  • Shredded carrots
  • Cucumbers, sliced (skin on)
  • Yellow onion, sliced
  • Tomato, sliced
  • Fresh sprouts (be sure to wash and dry with paper towel)


  1. Toast the bread so it’s slightly browned, but not too crunchy. About a 3 or 4 on a toaster.
  2. Add herbed cream cheese to both slices.
  3. Slice cucumbers thin enough so they don’t bulk up the sandwich too much (I used 4 sliced per sandwich).
  4. If you are shredding your own carrots, us a food processor – otherwise, buy it shredded – and add on top of cucumbers.
  5. Add yellow onion, to your liking.
  6. Add tomato slices – again thinly sliced – 4 per sandwich (if using roma).
  7. Add sprouts and top with sunflower seeds.
  8. The toughest part is flipping the sandwich together.
  9. Enjoy – because the flip was so worth it!

Note: If you shred your own carrots, they will be more moist and softer than store-bought, pre-shredded. Just and FYI. Did I also mention that it is cheaper to shred your own? šŸ™‚

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