Simple Greek Avocado Sandwich |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
A quick, satisfying vegetarian lunch (vegan if you use cheese-free pesto). Katie says, It’s all of my favorite things sandwiched between two slices of whole wheat bread: buttery avocado, roasted red pepper, as much of my favorite Greek salad ingredients as I could fit, a splash of balsamic vinegar and rich basil pesto. It wouldn’t be the same in any other form; sandwich is the way to go . Ingredients:
2 slices soft whole wheat bread (or whole grain bread) |
1/2 avocado |
1 tablespoon basil pesto (storebought or homemade) |
roasted red pepper (jarred is fine) |
cucumber, sliced into thin rounds |
thinly sliced red onion |
6 pitted kalamata olives, thinly sliced |
handful spring mixed salad green |
balsamic vinegar, reduction (or regular balsamic vinegar) |
Directions:
1. Pit and peel the avocado half and mash it with a fork. Use a butter knife to spread avocado on one slice of bread. Spread a layer of pesto on the other slice of bread.
2. Top the avocado bread with a single layer of roasted red bell pepper. Then add a layer of cucumber slices, red onion, olives and spring lettuce mix.
3. Use a spoon to sprinkle some balsamic reduction over the lettuce. Place the pesto slice on top, pesto side down.
4. Dig in and enjoy!
5. Notes:.
6. Yields one sandwich.
7. Use vegan (cheese-free) pesto to make this sandwich vegan.
8. Feel free to lightly toast the bread beforehand.
|
|