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.
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)
(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
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.
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.