Crunchy Peanut Butter, Fresh Banana, Wildflower Honey, Chia Seeds, Cinnamon on 7 Grain Toast

Vegan Tic-Tac-Toast

Orange, Pineapple, Apple, Carrot, Lemon, Ginger

Tropical Vitamin

Orange, Grapefruit, Ginger, Turmeric, Lemon, Pink Himalayan Salt

In From The Cold

Fresh made Hummus, Marinated Artichoke Hearts, Fresh Sprouts, Spinach, House made Arugula Walnut Pesto on Toasted 7 grain bread from Rockenwagner Bakery

Californian

Wild Planet Albacore Tuna, Tomato, Pickled Red Onion, Kalamata Olives, Romaine, Spinach, Lemon Aioli, Toasted 7 Grain Bread

TUNE UP

Jamaican Jerk Chicken, Mango Salsa, Romaine, Tomato, Lime Aioli

Marley

Roasted Turkey Breast, Olive Tapenade, Cucumber, Spinach, Tomato, Black Pepper Aioli

Floyd

Roast Chicken, Bacon, Aged Cheddar, Tomato, Onion, Arugula, Pickled Chili, Dijon Aioli

Sirius Jet

Roast Turkey, Sun Dried Tomato Pesto, Arugula, Red Onion, Balsamic Vin

Major Tom

Mixed Greens, Spinach, Roasted Chicken Breast, Cucumber, Tomato, Pickled Red Onion, Pepperoncini, Olives, Vegan Feta, Quinoa and House Made Lemon Vinegrette

God Save The Quinoa

Spinach, Arugula, Fennel, Brown Rice, Crisp Garbanzo, Oranges, Dried Cranberry, Sunflower Seed, Fennel Pollen, Z'tar Croutons, Orange Honey Vin

Yogi

Romaine, Arugula, Chicken, Cucumber, Corn, Black Bean, Farro, Green Onion, Spicy Key Lime Cashew Vin

Desperado

Romaine, Spinach, Chicken, Beet, Aged Cheddar, Tomato, Bacon, Egg, Avocado, Balsamic Vin

Real McCoy

Romaine, Kale, Jicama, Air Fried Chickpeas, Vegan Parmesan (VioLife), Cashew Vegan Caesar Dressing

Vegan Caesar

VeganTic-Tac-Toast

Fresh Avocado, Arugula, Pickled Red Onion, Fresh Lemon, Scorpion Chili Smoked Sea Salt, Citrus Zest on 7 Grain Toast

Lil Toast

Cage Free Eggs, Roasted Potato, Aged Cheddar, Pico De Gallo, Pickled Jalapeno, Bacon, Spinach, Hot Sauce Aioli wrapped in a Tortilla

B-Boyrito

3 Cage Free Eggs, Kim Chi, Furikake, Seaweed, Sesame Seeds, Green Onion, Sriracha Aioli on a Toasted Brioche Bun

Egg Shen

3 Cage Free Eggs, Scrambled W/Cheddar Chz, House Garlic Aioli, Green Onion, Pickled Chili's, on a Toasted Brioche Bun

Egg Rebel

Place 2 slices of 7-grain bread in a toaster or oven and toast until golden-brown and crisp at the edges, about 2–4 minutes depending on your appliance.

Toast bread

While the toast is still warm, use a knife to evenly spread about 1.5 tablespoons of crunchy peanut butter on each slice so the surface is covered but not overloaded.

Spread peanut butter

Immediately after spreading, drizzle 1/2 teaspoon of wildflower honey over each slice (or 1 tsp total across both) so it melds slightly into the warm peanut butter.

Peel the ripe banana and slice it into 1/4-inch (6 mm) rounds. For a decorative layout, cut a few slices in half lengthwise to create varied shapes.

Prepare banana

Arrange the banana slices in neat rows or a playful tic-tac-toe pattern across the two toast slices, dividing them evenly between slices.

Sprinkle 1/2 teaspoon chia seeds over each slice (1 tsp total). Lightly dust each slice with about 1/2 teaspoon ground cinnamon (1 tsp total). If using, finish with a very light pinch of sea salt across both slices to enhance flavor contrast.

Add seeds, spice, and salt

Optional: Add a final thin drizzle of extra honey or agave (about 1 tsp total) over the banana and sprinkle a scant 1/4 teaspoon lemon zest if you want brightness. The lemon zest is optional but cuts sweetness and adds aromatic lift.

Cut each slice diagonally or into thirds for sharing. Serve immediately so the toast stays crisp and the peanut butter retains some texture from the crunchy bits.

7-grain bread slices

crunchy peanut butter

wildflower honey (use vegan substitute if strict vegan)

ripe banana

chia seeds

ground cinnamon

sea salt (optional)

extra drizzle of honey or agave

lemon zest (optional, for brightness)

Rinse all fruit and vegetables under cold water. Peel the oranges and lemon, remove any seeds. Scrub the carrots and trim the ends. Peel and trim the ginger. Core and quarter the apple. Cut the pineapple into chunks if not pre-cut.

Wash and prep produce

Cut larger pieces (orange segments, pineapple chunks, apple quarters, carrot pieces) into sizes that will fit your juicer or blender feed chute.

Cut to fit juicer

If using a juicer: Feed the carrot pieces, apple quarters, pineapple chunks, orange segments, lemon, and ginger through the juicer, alternating harder and softer items (for example, carrot → apple → pineapple → orange → ginger) to help extract juice evenly. Collect juice in a pitcher.

If using a high-speed blender: Add the pineapple, orange segments, apple, carrots, lemon, and ginger to the blender with 2–4 tablespoons of cold water to help blend. Blend on high until smooth, 30–60 seconds. Place a fine-mesh sieve or nut-milk bag over a bowl or pitcher and pour the blended mixture through, pressing or squeezing to extract as much juice as possible. Discard pulp or save for other uses.

Taste the juice and adjust sweetness if desired: stir in honey or maple syrup, 1 teaspoon at a time, to taste. If the juice is too thick or strong, thin with 1–2 tablespoons of cold water and stir.

Fill two glasses with ice (about 2 ice cubes per glass). Pour the juice over the ice, stir gently, and serve immediately. Garnish with a thin lemon wheel or a small pineapple wedge if desired.

Estimated yield: about 2 cups (480 ml) of juice, depending on fruit size and juicer efficiency. Consume within 24 hours refrigerated for best flavor and nutrients.

oranges (navel or Valencia), peeled

pineapple, peeled, core removed, cut into chunks

apple (Fuji or Gala), quartered, core removed

carrots, scrubbed and trimmed

lemon, peeled or halved (seeds removed)

fresh ginger root, peeled

cold water (to adjust consistency)

ice cubes

honey or maple syrup (optional, for added sweetness)

Wash all citrus. Cut the oranges and grapefruit in half crosswise. Use a heavy-duty citrus juicer or reamer to extract juice from the oranges and grapefruit into a measuring cup or pitcher. Juice the lemons separately and measure about 1/4 cup. Strain the combined citrus juice through a fine-mesh sieve into a clean pitcher to remove pulp and seeds if a smoother texture is desired.

Prepare and juice citrus

Peel the ginger and turmeric. Grate or finely mince the ginger to yield approximately 1 tablespoon packed. For turmeric, finely grate enough to yield about 1 teaspoon (if using a paste, measure 1 tsp). Place the grated roots in a small piece of cheesecloth or a fine strainer and press/strain to extract their juice; alternatively, add them directly to a high-speed blender with 2 tablespoons of the fresh citrus juice and blend until smooth, then strain to remove fibrous bits. Reserve the extracted ginger and turmeric juice.

Process ginger and turmeric

Add the ginger-turmeric extract to the strained citrus juice. Stir in 1 teaspoon pink Himalayan salt until dissolved. Taste and, if the mixture is too intense, add up to 1/2 cup cold water to dilute to your preferred strength. If serving chilled, add ice to the pitcher or pour juice over ice in individual glasses.

Combine and adjust

Pour into glasses and serve immediately for best freshness. Optionally garnish with a thin slice of orange or a small twist of grapefruit peel. Store any leftover juice in an airtight container in the refrigerator for up to 48 hours; shake or stir before serving as separation will occur.

Serve

blood orange or navel orange

ruby red grapefruit

fresh lemon juice

fresh ginger (peeled)

fresh turmeric (peeled) or turmeric root paste

cold water (optional, to adjust intensity)

pink Himalayan salt

ice (optional)

Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Remove from heat and cool briefly.

Toast walnuts

In a food processor, combine toasted walnuts, arugula, grated Parmesan (if using), garlic clove, lemon juice, salt, and pepper. Pulse until coarsely chopped. With the processor running, stream in the olive oil until the mixture becomes a thick, spreadable pesto. Scrape down the bowl and adjust seasoning with additional salt or lemon if desired. Yield should be about 1/2 cup. Transfer to a bowl and set aside.

Blend pesto

In a food processor combine cooked chickpeas, tahini, lemon juice, minced garlic, olive oil and salt. Process until smooth, adding water 1 teaspoon at a time if too thick, until you reach a creamy, spreadable consistency. Taste and adjust salt or lemon. Transfer to a small bowl and set aside.

Blend hummus

Brush one side of each 7-grain slice lightly with 1/2 tablespoon olive oil. Heat a skillet or griddle over medium heat. Toast the oiled side of the bread until golden and crisp, about 2-3 minutes. Repeat for the other slice (or toast both simultaneously in a toaster/oven).

Place both toasted slices on a clean work surface, toasted-side up. Evenly spread about 3/8 cup (half of the hummus yield) over one slice. If you made extra hummus, reserve remaining for another use.

Spread hummus

Spread approximately 2 tablespoons (about 1/8 cup) of the arugula-walnut pesto on the other slice of toasted bread. Leave a small margin at the edges to prevent spillage when eating.

Add pesto

On the hummus-covered slice, arrange the fresh spinach leaves in an even layer (about 1 cup loosely packed). Top spinach with the quartered, drained marinated artichoke hearts, distributing them evenly.

Layer greens and artichokes

Scatter the fresh sprouts evenly over the artichokes. If desired, sprinkle the lemon juice (1 tsp), the remaining 1/8 tsp salt, and a light pinch of freshly ground black pepper over the greens to brighten flavors.

Add sprouts and season

Carefully place the pesto-coated slice on top of the layered slice, pesto side down, to form the sandwich. Press gently to compact. Using a sharp knife, cut the sandwich in half diagonally or down the middle. Serve immediately while bread is crisp, or wrap for made-to-order service.

Combine and serve

7-grain bread slices (Rockenwagner or similar)

fresh-made hummus

marinated artichoke hearts, drained and quartered

fresh alfalfa or mixed sprouts

fresh spinach leaves, washed and stems removed

house-made arugula-walnut pesto

extra-virgin olive oil (for toasting bread)

fresh lemon juice (optional, for brightening hummus/pesto)

salt

freshly ground black pepper

fresh arugula, packed

walnuts, toasted lightly

grated Parmesan or Pecorino (optional)

garlic clove, peeled

extra-virgin olive oil

cooked chickpeas (garbanzo beans), drained

tahini

garlic clove, minced

water (to thin as needed)

In a medium bowl, combine mayonnaise, 1 tablespoon fresh lemon juice, lemon zest, and Dijon mustard. Whisk until smooth to make a lemon aioli base. Drain the Wild Planet albacore tuna and add it to the bowl, breaking up large chunks with a fork but leaving some flake for texture.

Prepare lemon aioli and combine tuna

Fold chopped tomato, chopped Kalamata olives, and pickled red onion into the tuna mixture until evenly distributed. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning; if you want brighter flavor, add the additional 1/2 teaspoon lemon juice reserved in the Finish section.

Brush both sides of each 7-grain bread slice lightly with 1 teaspoon olive oil. Toast slices in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 3–4 minutes in a toaster. While toasting, rinse and spin romaine and baby spinach dry; pat leaves with a towel if needed.

Toast bread and prepare greens

Tear the romaine into sandwich-sized pieces and toss with spinach. If desired, very lightly season the greens with a pinch of salt and a few drops of extra-virgin olive oil to bring out flavor (optional).

Lay two toasted slices of 7-grain bread on a work surface. Divide the tuna salad evenly between them (about half the tuna per sandwich). Mound the tuna toward the center, then top each with a handful of the romaine and spinach mixture, distributing pickled onion and olive fragments evenly so each bite has flavor contrast.

Assemble sandwiches

Finish with a light squeeze of the remaining 1/2 teaspoon lemon juice over each sandwich and, if desired, drizzle a tiny amount (about 1/4 tsp) of extra-virgin olive oil. Season the assembled sandwiches with additional salt and freshly ground black pepper to taste.

Top each sandwich with the remaining toasted bread slices. Press gently, cut in half if desired, and serve immediately while bread is still slightly warm and crisp.

Wild Planet albacore tuna (drained)

mayonnaise (for aioli base)

lemon juice (fresh)

lemon zest

Dijon mustard

black pepper (freshly ground)

tomato (medium, seeded and diced)

Kalamata olives (pitted, chopped)

pickled red onion (drained, sliced)

Romaine lettuce (leaves, trimmed)

baby spinach (packed)

toasted 7-grain bread (slices)

olive oil (for toasting)

extra lemon juice (for finishing)

extra-virgin olive oil (optional, drizzle)

salt (to taste)

black pepper (to taste)

Trim excess fat from the chicken thighs and pat dry. In a bowl, combine 2 tbs jerk seasoning, 1 tbs soy sauce, 1 tbs lime juice, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.

Marinate

Preheat a grill or skillet to medium-high (about 400°F / 200°C). Remove chicken from marinade and shake off excess. Grill or sear 4–5 minutes per side until internal temperature reaches 165°F (74°C) and edges are caramelized. Transfer to a cutting board and rest 5 minutes, then slice into sandwich-sized pieces.

Cook

Dice the ripe mango into small 1/4-inch pieces to yield about 1 cup. Finely dice 1/2 cup red bell pepper and 1/4 cup red onion. Finely chop 2 tbs cilantro and mince the jalapeño (use 1/2 tsp worth finely minced; remove seeds for milder heat). Combine mango, bell pepper, onion, cilantro and jalapeño in a bowl. Add 1 tbs lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir gently, taste and adjust seasoning. Chill until assembly.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp lime zest, 1 tbs lime juice, 1/2 tsp minced garlic and 1/2 tsp hot sauce if using. Season with 1/8 tsp salt. Taste and adjust lime or salt as needed. Refrigerate until ready to use.

Split the 4 rolls and lightly brush cut sides with butter or olive oil. Toast on a griddle or in a skillet over medium heat until golden, about 1–2 minutes per side.

Spread about 1 tbsp lime aioli on both cut sides of each toasted roll. On the bottom half, layer 1 romaine leaf (or torn to fit), 2–3 slices of tomato, then an even portion of sliced jerk chicken (about 4 oz cooked chicken per sandwich). Top the chicken with 2–3 tbs mango salsa. Close the sandwich with the top roll.

Cut sandwiches in half if desired and serve immediately with extra lime wedges on the side.

boneless skinless chicken thighs

jerk seasoning (store-bought or homemade)

soy sauce

lime juice

olive oil

black pepper

ripe mango

red bell pepper

red onion

fresh cilantro

jalapeño (seeded if desired)

mayonnaise

lime zest

garlic (minced)

hot sauce (optional)

romaïne lettuce leaves

tomato (sliced)

ciabatta or brioche rolls

butter or olive oil (for toasting)

Coarsely chop the pitted mixed olives and place in a small bowl or food processor. Add drained capers, minced garlic, lemon juice, chopped parsley and black pepper. Pulse briefly in the processor (or finely chop and mix by hand) until mixture is chunky but spreadable. Stir in 1 tablespoon extra-virgin olive oil to loosen. Taste and adjust — add a touch more lemon or pepper if desired. Set aside at room temperature.

Make Tapenade

In a small bowl, combine 3 tablespoons mayonnaise, 1/2 teaspoon lemon juice, 1/4 teaspoon grated garlic, 1/2 teaspoon coarsely ground black pepper and 1/8 teaspoon salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Prepare Aioli

If you prefer the roll warm, split the ciabatta and lightly butter the cut faces (about 1 teaspoon total). Toast on a hot skillet or under a broiler until golden, about 1–2 minutes per side; alternatively, toast dry for 1–2 minutes. Arrange sliced tomato and cucumber on paper towels and lightly salt the tomato slices if desired; pat dry to avoid sogginess.

Prep Roll and Vegetables

If serving turkey warm, heat 1/2 teaspoon olive oil in a skillet over medium heat. Add the sliced turkey in a single layer and warm 30–60 seconds per side until just heated through. Remove from heat to prevent drying.

Warm Turkey (optional)

Spread a generous layer (about 1 tablespoon) of olive tapenade on the bottom half of the toasted roll. On top of the tapenade, layer half of the warmed or room-temperature turkey slices (about 4 oz). Add a thin layer (about 1 tablespoon) of black pepper aioli on the top half of the roll. Arrange tomato slices over the turkey, then cucumber slices, followed by the baby spinach (about 1 cup). Finish by placing the remaining turkey slices on top if using all at once, or keep them beneath the tomato for even distribution. Close the sandwich and press gently to compress.

Build the Sandwich

Cut sandwich in half on the diagonal. Serve immediately. Provide extra aioli and tapenade on the side if desired.

Tapenade and aioli can be made up to 48 hours ahead and refrigerated in airtight containers. Keep tomato and cucumber slices separate until assembly to prevent sogginess. Leftover sandwich components can be stored separately for up to 2 days; assembled sandwich is best eaten immediately.

Vegan Tic-tac-toast