Rinse and slice the 1 cup of tomato into thin wafers. Slice the 1/2 whole avocado in half, remove the seed, and peel off the outer skin. Rinse and set aside the 1 leaf of iceberg lettuce.
Place the 2 slices of sprouted whole wheat bread onto a hot skillet and add a touch of olive oil to both pieces. Then, brown and crisp just one side of each of the bread slices.
Place the tomato down first on one slice of bread, followed by the avocado half, iceberg lettuce, 1/2 tsp of rice vinegar, 1 tbsp of olive oil, 1/2 tsp of black pepper, and 1/8 tsp of sea salt.