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Loaded Veggie Sandwich
0 Likes
Prep Time:
10 minutes
Total Time:
10 minutes
Savor summer's bounty in a customizable veggie sandwich with fresh tomatoes, cucumbers, sprouts, and avocado.
Ingredients:
  • 2 medium Persian cucumbers
  • 1 large heirloom tomato
  • 4 (1/2 to 3/4-inch) slices rustic sourdough or country bread
  • 2 to 3 teaspoons mayonnaise
  • 2 to 3 teaspoons stone-ground mustard
  • 1 medium ripe avocado
  • 1 cup broccoli or alfalfa sprouts
  • 2 pinches kosher salt
  • 2 pinches freshly ground black pepper
  • 1/4 cup pickled red onion
  • 2 large butter lettuce leaves
  • 2 to 4 slices (2 ounces) sharp cheddar cheese
Instructions:
  • Prepare the vegetables: Trim the ends of the cucumbers and slice them into 1/4-inch thick strips lengthwise. Core the tomato and slice into 1/3-inch slices.
  • Prepare the condiments and avocado: Spread half of the bread slices with mayonnaise and the other half with mustard. Half and pit the avocado, then thinly slice it. Place the sliced avocado onto the mustard-covered slices of bread, gently pressing and smearing with a knife to adhere. Repeat the process for the second sandwich with the remaining avocado.
  • Layer the ingredients: Spread sprouts on the avocado halves, dividing evenly for both sandwiches. Place tomato slices in a single layer over the sprouts. Season with salt and pepper. Divide pickled red onions evenly over the tomato. Top with a lettuce leaf and cheese slices. Add cucumber slices, then place mayo-side down on the sandwiches. Gently press to secure the layers.
  • For a beautiful presentation, slice the sandwich in half lengthwise with a sharp chef’s knife and secure each half with a toothpick. Serve promptly and enjoy the fresh flavors. Any remaining sliced veggies can be tightly wrapped and refrigerated for 1-2 days. Savor the assembled sandwiches while they're at their peak. Share your feedback by leaving a review!

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