Real Recipes From Real Home Cooks ®

seaside garden sandwich

(3 ratings)
Recipe by
Vickie Parks
Renton, WA

When our kids were young, we would made sure to take them camping along the Pacific Ocean. One of our favorite towns to visit was Seaside, Oregon. In Seaside, there was (and maybe still is...I'm really not sure as I haven't been back there in years) a great little family-owned deli that served the most scrumptious sandwiches and soups. My favorite sandwich was the Garden Sandwich. During one of our visits to the deli, I jotted down the ingredients from the menu, and I recreated their Garden Sandwich when we got home. There's no reason to wait another year to enjoy such a great sandwich!

(3 ratings)
yield 4 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For seaside garden sandwich

  • 8 slice
    sourdough bread (lightly toasted, if desired)
  • 1/3 c
    low-fat mayonnaise
  • 1/4 c
    dijon mustard
  • 4
    romaine lettuce leaves
  • 4 slice
    provolone cheese
  • 1
    large tomato, thinly sliced
  • 1
    red onion, thinly sliced
  • 1
    cucumber, peeled and cut in half and sliced lengthwise
  • 1-2
    avocados, peeled and sliced
  • 4 oz
    bean sprouts (or alfalfa sprouts)

How To Make seaside garden sandwich

  • 1
    Spread mayonnaise and Dijon mustard on one side of all 8 slices of bread.
  • 2
    Place 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.
  • 3
    Add 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.