Wash and slice the veggies--cucumbers, green onion, cilantro, and kale. You will want them in small bite-size pieces. The kale should be about the size of a cilantro leaf, so pretty small. The cucumbers can be round slices or shaved thin slices.

If you want your bread crispy, begin by toasting it first. Toasting is completely optional. Homemade Whole Wheat Bagels are one of my favorites for making sandwiches. It's completely oil-free.

Spread the bread generously with your choice of hummus flavors, Tzatziki Cucumber Sauce, Vegan Cream Cheese, or Homemade Vegan Mayo. Ann & Jane Esselstyn, the recipe creators, use hummus.

Sprinkle the green onion, cilantro, and kale evenly over the hummus or other spread.

Smear each cucumber slice with a thin layer of mustard and place them mustard-side down on top of the cilantro-kale layer and press down if necessary so they stay in place. The Esselstyns highly recommend a mustard variety called True Natural Taste Sweet and Spicy Creamy White Mustard.

Sprinkle the sandwich generously with lemon pepper. Cut in half, quarters, or any way you like and serve.