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  • Lisa Spencer-Green

    Meatless Monday: California Sandwich recipe. #Delicious

  • Janet Merritt-Hinnenkamp

    Meatless Monday: California Sandwich Chive Spread: 1/4 CUP GREEK YOGURT OR MAYONNAISE (OR 2 TABLESPOONS OF EACH) 1 TABLESPOON FINELY CHOPPED FRESH CHIVES SALT AND PEPPER, TO TASTE Avocado Salad: 1 AVOCADO, PEELED, PITTED AND DICED 1 TOMATO, CORED AND CHOPPED 1 CUCUMBER, PEELED, SEEDED AND DICED (OPTIONAL) SQUEEZE OF LIME JUICE 2 TABLESPOONS CHOPPED FRESH BASIL OR CILANTRO SALT AND PEPPER, TO TASTE 4 SLICES BREAD (PREFERABLY WHOLE GRAIN) OR 4 SMALL TORTILLAS (FLOUR OR MULTIGRAIN) 1/4 CUP ALFALFA SPROUTS 2 TO 4 SLICES PEPPER JACK CHEESE To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside. To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside. To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

  • Sera Ellis

    California Sandwich | Ezra Pound Cake. A sunny vegetarian sandwich made with tomato, avocado and sprouts.

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