Start by lining a bowl with cheesecloth, then add your yogurt into the center. Gather the edges of the cheesecloth, tie it tightly, and place a weight on top to help drain excess liquid. Refrigerate the yogurt for 2 hours or overnight until it thickens.

In a blender, blend together your avocado, cilantro, yogurt, garlic, and a splash of lime juice. Adjust with a little water if necessary to achieve a creamy, spreadable consistency.

Finely chop or shred the purple cabbage and carrots, aiming for even pieces that create a delightful crunch.

Divide the thickened yogurt into two bowls. In the first bowl, mix in the finely chopped carrots, and in the second, fold in the purple cabbage. Season both mixtures with salt and black pepper.

Lay out your wholegrain rye sandwich bread slices on a clean surface. Spread a generous layer of the avocado cilantro dressing on the first slice. Layer with the carrot mixture, then the cabbage mixture. Top with the remaining slices of bread.

Trim the edges of each sandwich for a clean finish, then slice them into your desired shapes. Arrange on a decorative platter.