Seaside Garden Sandwich
Featured Pinch Tips Video
- 8 slice
- sourdough bread (lightly toasted, if desired)
- 1/3 c
- low-fat mayonnaise
- 1/4 c
- dijon mustard
- romaine lettuce leaves
- 4 slice
- provolone cheese
- large tomato, thinly sliced
- red onion, thinly sliced
- cucumber, peeled and cut in half and sliced lengthwise
- avocados, peeled and sliced
- 4 oz
- bean sprouts (or alfalfa sprouts)
1Spread mayonnaise and Dijon mustard on one side of all 8 slices of bread.
2Place a lettuce leaf on four slices of bread, then top with a slice of cheese. Then, on top of the cheese, add (in this order) one tomato slice, onion slices, cucumber slices, and avocado slices. Top with desired amount of sprouts.
3Add the second slice of bread to each sandwich (the mayo-mustard spread side down of course), and slice the sandwiches in half diagonally.
TIP: If the onion has too much "bite", tame it by rinsing it under cold running water or soaking it in a bowl of cold water for a few minutes. Pat dry before putting on your sandwich.