Veggie Lover's Club Sandwich (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Stacked high with veggies, this sandwich is as appealing to look at as it is to eat. With luscious avocado spread and smoky tofu, there['s no bacon or deli meat required.] Ingredients:
1/2 hass avocado, pitted |
2 tablespoons white balsamic or white wine vinegar |
1 tablespoon finely chopped fresh oregano |
1 tablespoon fat-free plain greek yogurt |
2 large cloves garlic, minced |
12 slices whole wheat or sprouted grain bread, lightly toasted, if desired |
1 cup packed baby arugula or mizuna |
2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese |
1/2 cup thinly sliced red onion |
1/3 cup packed sun-dried tomatoes, fully rehydrated |
1/2 cup thinly sliced unpeeled english cucumber |
1/3 cup thinly sliced pepperoncini (about 1 ounce) |
2 1/2 ounces thinly sliced provolone |
1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers |
Directions:
1. Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.
2. Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.
3. Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.
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