Open-Faced Veggie Sandwich with Microgreens

It’s time for our  Recipe Redux post for June. This month we’re upgrading our sandwiches in honor of the Redux birthday month.

It’s the ReDux birthday month! Birthdays are a time to take stock and upgrade. Show us your healthy upgrades to the simple sandwich!

Since going gluten-free I don’t eat nearly as many sandwiches as I used to, but that’s not to say I don’t still love them. I miss the convenience of grabbing one from just anywhere for a quick and easy lunch on the go. Sandwich toppings are endless but often times I find myself making the same thing over and over. That’s why I’m excited about today’s post as it had me putting a little more thought into my sandwich creation.

Microgreens are a simple and easy way to pack a nutritional punch and the major focus to this “recipe”. I use the term recipe lightly here as I’m really just giving you a list of ingredients I used for the topping. As for the amount you can use as much or as little as you like. There’s nothing crazy about this sandwich its just simple, healthy and delicious. Sometimes all it takes is seeing someone else make something to get the creative juices flowing.

While microgreens can act as a garnish they also pack a major punch when it comes to nutrition. These tiny greens contain even more vitamins, minerals and antioxidants than their full-sized counterparts. Microgreens are made from greens that have been harvested before maturation, just seven to 14 days after germination. The result is a much smaller green, typically between one to three inches tall, with a more intense flavor and highly concentrated nutrient profile. This is because they can be produced quickly, are cost-effective and can be grown year-round. I’m thinking we need to add these to our garden soon.

There’s a wide variety of microgreens available, and any will do, but for this recipe I used Kale. A hearty bread is essential to create a sturdy base for the toppings. This open-faced sandwich is light, yet filling, with a combination of protein, fat and veggies.

   The following recipe is based on approximate measurements for one sandwich.

Prep time
Total time
Serves: 1 serving
  • I slice of hearty bread, toasted; gluten-free if desired
  • 2 tablespoons plain Hummus
  • ¼ avocado
  • ½ cup carrots, sliced
  • 2 tablespoons goat cheese, crumbled
  • small handful microgreens
  1. Spread the hummus over top the toasted bread. Add on the avocado slices, carrots and goat cheese. Top with the microgreens. Serve immediately



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By | 2018-06-21T09:02:51+00:00 June 21st, 2018|Food|7 Comments


  1. AZ@...And A Dash of Cinnamon June 21, 2018 at 9:23 am

    That looks like it would make a great finger sandwich to go along with an afternoon tea!

  2. ginger June 21, 2018 at 11:14 am

    Fun way to use microgreens! Looks amaze

  3. Becca | Rabbit Food Runner June 22, 2018 at 1:05 pm

    I love microgreens too – I top my toast and sandwiches with them too

  4. Anne|Craving Something Healthy June 22, 2018 at 1:27 pm

    Such delicious flavors! I’m a big fan of the open faced sandwich 🙂

  5. Rebecca June 23, 2018 at 9:30 am

    Yum! Looks absolutely delicious!

  6. Deanna Segrave-Daly June 27, 2018 at 12:52 pm

    Open sammies rock – this looks so colorful and healthy. Do you have a favorite brand of GF bread? I always hear that Udi’s is great.

  7. admin July 2, 2018 at 7:13 am

    I found a homemade bread that I really like from yumuniverse. My local bread shop also makes a gluten-free bread that’s good or I’ll use barely bread and keep it in the freezer.

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