Sprout and Apple Sandwich on Raisin Bread

March 16, 2016


If there's one thing that's a necessity on a vegetarian sandwich, it's sprouts.  But the last few times I've been to my favorite sandwich shop, they have shaken their heads, and said "sorry, we don't have any sprouts."  Inconceivable!  




Sprouts, despite being small, are mighty.  They pack a whole lot of crunch and flavor into their delicate wisps.  A thick layer of sprouts does amazing things to lighten up a bunch of heavy sandwich fillings.  


Since the little things are so hard to come by (fear of ecoli, I think?) we bought sprouting seeds and grew our own.  It's a super simple process, and if you're in need of a little boost in the earth mama department, I'd recommend sprouting your own batch!  


If that's not your gig, keep a careful eye on the produce section at your local market. I did a little jump for joy when I found sprouts at Whole Foods a few days back.  



We decided to create this fresh, unexpected sandwich combination, among multiple other salads and wraps (even a little bag will have you eating sprouts for days).  It's part breakfast, part lunch, but a welcome palate-pleaser for any meal.  


Use tart apples (such as Granny Smith) to offset the sweetness from the raisin bread.  A quick dip in lemon juice will keep them from browning if you're making your sandwich in advance- we want it to be pretty when you eat it, because pretty food tastes better.  Also, toasting the raisin bread prevents the sandwich from becoming soggy- this is a crisp, crunchy number from top to bottom (with just the right amount of smooth cream cheese to hold it all together).  


So, for those of you stuck in a "take a can of soup to work for lunch" rut, we present you with this offering! It is simple, delicious, and there is no excuse not to make it!





Sprout and Apple Sandwich on Raisin Bread - serves 4


  • 8 slices raisin bread (we recommend this and made ours from this cookbook)

  • 1/4-1/3 cup cream cheese

  • 1/4 cup walnuts, crushed

  • 1 cup alfalfa or broccoli sprouts

  • 1 small granny smith apple, thinly sliced


1. Toast bread and then spread cream cheese onto four of the slices.

2. Sprinkle walnuts over the cream cheese and then top with the sprouts, apple slices and last slice of bread.

3. Cut in half, sit down and enjoy.


Nutrition Info (per sandwich):

317 calories, 14g fat (4g saturated, 2g monounsaturated), 211mg sodium, 46g carbohydrates, 6g fiber, 10g protein


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