Sesame Cucumber & Avocado Sandwich with Miso-Sriracha Mayo

Sesame Cucumber & Avocado Sandwich with Miso-Sriracha Mayo
Serves 4 

A New Year’s resolution to eat healthy doesn’t have to be painful. This colorful vegetarian sandwich riffs on a bright sushi roll. OMM’s fresh-milled Power Grains bread serves as the protein-packed base for a slaw of quick-pickled cucumbers, cabbage and carrots, sliced avocado, and a creamy umami-packed spread. Add in a couple of slices of roasted tofu or smoked salmon to fill out the composition, if you feel so moved. -- Chef Tony

Note: If you like, you can mix all of the vegetables in one larger bowl, though I like to keep them separate to make for neater (and prettier) assembly of the sandwiches. 


For the pickles 

4 Persian cucumbers, thinly sliced on the diagonal 
6 oz shredded carrots (about 2 cups) 
2 cups thinly sliced red cabbage  
3 Tbs. granulated sugar  
1 1/2 tsp. kosher salt 
3 Tbs. rice vinegar  
1Tbs. toasted sesame oil 

For the mayo 

½ cup mayonnaise 
1 Tbs. miso 
1 Tbs. soy sauce 
2 tsp. Sriracha   


For the sandwiches 

8 slices Power Grains bread, toasted 
1 large ripe avocado, cut into slices 



1. Set the cucumber, cabbage, and carrots in small separate bowls. Sprinkle the vegetables each with 1 Tbs. Sugar and ½ tsp. salt. Let sit for 15 minutes, tossing occasionally, then toss each with 1 Tbs. vinegar and a drizzle of oil. 

2. In another small bowl, mix the mayonnaise with the miso, soy sauce, and Sriracha to taste.  

3. To make the sandwiches, spread the top and bottom slices with the mayo and then top with the avocado, cucumber, cabbage, and carrot.