RECIPE #469, DAY #643
ORIGINAL RECIPE: This gem came from Deborah Madison’s Vegetarian Cooking for Everyone*
TIMING: 10 minutes
TOOLS: Nothing special
COOK TYPE: None
HEALTH: It’s vegetarian. It’s chock full of veggies and even healthy fat. It’s full of fiber and vitamins. It’s full of veggies. Great!
EXPERIENCE: My husband and I have never been able to get enough of these Veggie Classics! We have not been vegetarian in years, but these are still a favorite sandwich.
NOTES: To make less sandwiches, just use less toast. And never open an avocado until you are ready for it.
Sandwiches are such an easy lunch to make and eat, and this is a winner of sandwiches. It’s not one that you want to make totally ahead of time, though, so jar the mayo with mustard and then bring the avocado with a paring knife.
- Toast 8 slices of seedy, whole grain bread. Lay out on a flat, clean surface.
- Spread 4 slices with mayonnaise and brown mustard.
- On the other 4 slices of bread, layer sliced and salted tomato, romaine lettuce, thick-sliced Monterrey Jack (or pepper jack), sliced salted avocado, a squirt of lemon juice, a sprinkling of black pepper, and a liberal amount of radish or alfalfa sprouts.
- Place mayonnaise toast on top of the veggie toasts and give a good smash. Serve right away.
Serve with barbecue chips or, even better, a healthy salad like lentil, bean, or corn.
LEFTOVER IDEAS: Don’t make sandwiches ahead of time. Just toast up the bread when you need it. See advice in the NOTES section.
*Recipe changed from the original.