Fresh Veggie Sandwich (Print Version)
# Ingredients:
→ Quick Pickled Onions
01 -
Thinly slice 1/2 of a red onion
02 -
Juice from 1 lemon or lime
03 -
Add salt and pepper as you like
→ Herbed Cheese Mix
04 -
4 oz cream cheese at room temperature
05 -
3/4 cup plain nonfat Greek yogurt (try Fage)
06 -
1/2 tsp of kosher salt
07 -
Crack fresh black pepper to your taste
08 -
1/2 tsp onion powder
09 -
1 1/2 tbsp fresh dill, chopped (or 3/4 tsp if dried)
10 -
2 tbsp parsley, freshly minced (or 1 tsp dried)
11 -
Optional: 1 tbsp finely cut chives
→ Bread & Butter
12 -
1 sliced sourdough loaf
13 -
6 tbsp room-temperature butter (use if wanted)
→ Fresh Add-Ins
14 -
2 big heirloom tomatoes
15 -
1 large or 2 small avocados
16 -
Juice from 1/2 lemon
17 -
1 long English cucumber, thinly cut
18 -
1 (6 oz) bag of baby spinach
19 -
1 container of microgreens or sprouts
20 -
Optional: 6 Havarti slices
# Instructions:
01 -
Toss thin onion slices with lime juice, salt, and pepper. Let those sit for a bit, giving them a stir now and then.
02 -
Blend cream cheese till it’s smooth. Mix in Greek yogurt, salt, pepper, onion powder, and herbs. Stir until creamy and all combined.
03 -
Move your oven’s rack up near the broiler. Butter slices of bread generously and broil them about 2-4 minutes. Keep an eye on them; they'll toast fast.
04 -
Season tomato slices with salt and pepper, then let them rest on paper towels. Mash avocado with lemon juice and a pinch of salt. Cut cucumbers into thin rounds.
05 -
Spread the cheese mix on one slice of toasted bread and smother avocado on the other. Stack up tomatoes, cucumbers, sprouts, onions, spinach, and Havarti if using. Slice in half and serve right away.
# Notes:
01 -
Make extra cheese mix for a dip or tasty sauce
02 -
Green onions can replace chives for a bolder punch
03 -
Try adding bell peppers, mushrooms, pepperoncinis, or even artichokes