Slice yellow squash lengthwise to 1/4-inch thickness.

Sprinkle squash slices with 1 teaspoon salt.

Let the squash slices sit for at least 15 minutes to draw out moisture.

In a medium bowl, combine extra virgin olive oil, fresh lemon juice, minced garlic, remaining 1/4 teaspoon salt, ground black pepper, and sugar (if using).

Whisk the dressing until well blended.

Add shredded red cabbage to the dressing and toss until coated.

In a small bowl, combine goat cheese, cream cheese, and chopped green onions.

Mix the cheese spread with a spoon until thoroughly blended.

Place 4 slices of whole grain bread on a work surface.

Spread each slice with 2 tablespoons of the cheese mixture.

Pat the squash slices dry with a paper towel.

Layer squash slices, sliced avocado, sliced tomato, red-cabbage slaw, and alfalfa sprouts on the prepared bread.

Top each sandwich with a slice of the remaining bread.

Cut each sandwich in half and serve.