Packed Full ‘o Veggies Sandwich

Name: Packed Full ‘o Veggies Sandwich
Ingredients: 2 slices Thick slices whole grain bread, lightly toasted; 1 Tbsp or to taste Tofu spread (see recipe) or mayonnaise; 1/2 Avocado, thinly sliced; 3 - 4 slices Slices of cucumber; 3 - 4 slices Slices of tomato; to taste Lettuce; to taste Alfalfa sprouts

September 21, 1999 Robin R. - Editor

About

This yummy, healthy sandwich was inspired by a recipe in Fit for Life by Harvey & Marilyn Diamond.

Ingredients

Thick slices whole grain bread, lightly toasted		2 slices
Tofu spread (see recipe) or mayonnaise		1 Tbsp or to taste
Avocado, thinly sliced		1/2
Slices of cucumber		3 - 4 slices
Slices of tomato		3 - 4 slices
Lettuce		to taste
Alfalfa sprouts		to taste

Directions

Spread both sides of bread with tofu spread or mayonnaise. If using tofu spread, put a more generous layer on the bottom slice of bread.
Arrange avocado, cumber and tomato slices on bottom slice.
Top sandwich with lettuce and alfalfa sprouts.
Place other piece of bread on top. If desired, slice in half before serving.

Helpful Hints

You can use any kind of bread or bun to your liking.
If you’re using standard sized bread, the following arrangement of cucumber and tomato will help maximize bread coverage without overlapping. Use three slices each. Place two slices diagonally, touching the the top left and bottom right corners of the bread. Cut the third slice in half and use the pieces to fill in the empty spaces.
The mayonnaise recipe linked above is egg-free and suitable for vegans. If you prefer one with egg, try the Lemon Mayonnaise.
If you want to use the avocado in place of the spread, you can mash it up instead of slicing it. Add some seasoning such as lemon pepper or vegetable seasoning (or whatever is to your liking).
The unused half avocado should be wrapped tightly in plastic wrap (with pit in place). You can also brush it with lemon juice to help keep it from turning brown.