The California Sandwich

October 26, 2011

KITCHEN


Image via ezrapoundcake

I spend a fair amount of time on Pinterest and it began to frustrate me how few vegetable-based dishes there were around there. (Seriously. The carb-to-non-carb/dessert/crap in a mason jar ratio is ridiculous.)

When I stumbled across this deliciously fresh-looking sandwich I just knew I had to give it a shot – and fast. Filled with tomato, avocado, a terrific chive spread and pepper jack cheese, it’s fantastic, filling and reasonably healthy.

The original recipe calls for it to be a complete sandwich or wrap, I did it open-faced with a few tweaks for a result I preferred.

Eat this.

Note: All ingredients were organic as that is a health and lifestyle choice for my family. I did omit the sprouts because I simply don’t like them. I also omitted the cucumber just because I didn’t have any. Add them or any other ingredient you wish to yours – this recipe is nothing if not flexible.

The California Sandwich (serves 2)

Chive Spread
(I made this the night before to help flavors blend together, but it’s not necessary to do this):

2 tb organic Greek yogurt
2 tb organic mayonnaise
1-2 tb finely chopped chives
Salt and pepper to taste

Avocado Salad:

1/2 organic avocado, peeled, pitted and diced
2 decent slices of tomato, cored and diced (you can also use cherry tomatoes diced)
Healthy squeeze of lime juice – I used 1/2 a lime
1-2 tb organic, chopped fresh basil
Salt and pepper to taste (Jane’s Krazy Mixed Up Salt would be good here)

2 slices of bread (preferably whole grain)
2 slices organic pepper jack cheese

To Make the Chive Spread:
In a small bowl, mix the Greek yogurt, mayonnaise and chives. Season with salt and pepper. Set aside.

To Make the Avocado Salad:
In a medium bowl, gently toss together the avocado, tomato, lime juice and basil. Season with salt and pepper, and set aside.

To Assemble:
1. Toast the bread.
2. Lay slice of pepper jack cheese on warm bread.
3. Spread some chive-yogurt mixture on top of the now melting cheese.
4. Top with avocado salad.

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2 Responses to “The California Sandwich”

  1. stephanie Says:

    Ooooh… that looks delicious.

    I always seem to bookmark and save recipes for desserts and treats, which is kind of funny because I so rarely bake. I love to do it, but cannot really be trusted around an entire recipe’s worth of freshly baked goods. I just drool over the recipes for a bit, then just flip to a few of my favorite cooking websites or cookbooks and make my veggie-and-grain based dinner.

    Reply

    • Pam Says:

      Ha! I’ve pinned a few desserts, but only ones I might actually make. I’m trying to only pin “real” options – and it seems to be working. Have made a few lately with some success!

      I’m not a baker either, really. But I love eating that stuff – which is why I’m trying not to BECOME a baker. :)

      Reply

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