I have no clue why this healthy sandwich recipe is called a Bible Sandwich. All I know is that my husband grew up on them, and that I will forevermore bless the day he made me my first one.

This meal takes 10 minutes to throw together, and is a fantastic way to hide the taste of cruciferous vegetables from the kiddos. We really enjoy these healthy sandwiches!

We love to have this for lunch with fresh fruit. This meal is so wonderfully balanced. Served with fruit, you get 1 serving of fruit, 2 servings vegetables, healthy fats from the whole food mayo and the sunflower seeds, which also provide protein, and sustaining whole grains from the pita!

Serves 4


1/2 head of white cabbage
1/2 – 3/4 cup whole food mayonnaise (I use homemade or a store bought “paleo” mayo)
1/2 cup raw sunflower seeds
1 cup alfalfa sprouts (loose, not packed)
4 slices swiss or provolone cheese (optional)
2 full whole grain pita bread pockets


Chop 1/2 head of cabbage finely. Just keep on chopping for about 2 minutes until the average size piece is 1/4 – 1/2 inch square (roughly). Add the cabbage and mayo to a large mixing bowl and mix to coat. Add sunflower seeds and stir. Add sprouts and stir, stir, stir til they melt into the mayo and you can hardly see them anymore.
Warm pita breads for about 10 seconds in the microwave (covered), or for about 2-3 minutes in a 300 degree oven. They just need to be warm enough that they won’t crack when you try to open them. Slice both pitas in half. Carefully open each pita. Add your optional cheese slice, then fill with Bible Sandwich filling.