Everyone recognizes sandwiches as staples in lunch boxes. They can be as simple as avocado and arugula, or as fancy as you want to make ’em. But for most of us, we turn to sandwiches for a quick, satisfying, on-the-go kind of meal. Sandwiches are great because they are so easy to switch things around; if you’re feeling your sweet tooth, apple and almond butter can be your friend, but if you’re feeling savoury, caramelized onions (because who doesn’t have caramelized onions stored in their fridge?!?!) with some spinach and sundried tomatoes can save you from that afternoon energy dip.

I remember back in elementary school, my mother would pack me some sort of panini with tomatoes in it for lunch, and it was literally my worst nightmare because the bread would be soggy from the watery tomatoes when lunchtime rolled around (I, Chew, was a difficult 8 year old). Other lunchbox item creations included egg salad sandwiches, banana nutella tortilla wraps (can you tell I was a healthy child), and some other strange concoction with pickles (which I always picked out #sorrymom #toosalty) on Silver Hill’s Mack’s Flax sprouted grain bread (the full name of the type of bread is important ok), all accompanied with saltine crackers and whatever fruit was in season.

My weekday sandwiches were definitely not glamorous, and definitely not amongst the healthiest of choices. But I guess they were better than the “ham and cheddar with crackers” lunchables that many of my classmates always had for lunch.

But then fast forward to high school days when I was given the responsibility to make my own lunch (wow! such responsible, much difficult. Bravo Rachel), and I remember being so lazy I brought a bucket of watermelon to school (yes it was an actual 2L bucket-like tupperware). But enough about my past lunch adventures, we can save those stories for another day…

This sandwich combines all your food groups into one meal; how convenient is that? (let’s just pretend we used the Silver Hill’s Mack’s Flax sprouted grain bread instead of this fluffy white flour goodness photographed here because I still eat that exact same bread). Avocado, kale, thick cut sweet potato chips, miso tahini tofu, alfalfa sprouts, and tomato slices (we made sure to sandwich those between the beds of kale and sprouts to avoid soggy disasters), how could we have resisted not triple decking the sandwich?

Serve this ultimate plant-based sandwich with a side of thick cut oven-baked sweet potato chips, turn on some ambient music you’d hear at fancy restaurants, and allow your tastebuds dance! falalalalala it’s like Christmas