Ultimate Veggie Sandwich (Print Version)
# Ingredients:
→ Pickled Onions
01 -
1/2 red onion, sliced thin
02 -
1 lime or lemon, juiced
03 -
Salt and pepper to taste
→ Cream Cheese Spread
04 -
4 ounces softened cream cheese
05 -
3/4 cup nonfat Greek yogurt (Fage recommended)
06 -
1/2 teaspoon kosher salt
07 -
Fresh cracked black pepper to taste
08 -
1/2 teaspoon onion powder
09 -
1 1/2 tablespoons fresh chopped dill (or 3/4 teaspoon dried)
10 -
2 tablespoons fresh chopped parsley (or 1 teaspoon dried)
11 -
1 tablespoon finely minced chives (optional)
→ Bread & Base
12 -
1 loaf sliced sourdough bread
13 -
6 tablespoons softened butter (optional)
→ Fresh Ingredients
14 -
2 large heirloom tomatoes
15 -
2 small avocados (or 1 large)
16 -
1/2 lemon, juiced
17 -
1 large English cucumber, sliced thin
18 -
1 (6 ounce) bag baby spinach
19 -
1 package sprouts or microgreens
20 -
6 slices Havarti cheese (optional)
# Instructions:
01 -
Combine thinly sliced red onion with lime juice, salt, and pepper in a bowl. Set aside and stir occasionally to soften.
02 -
Mix softened cream cheese until creamy, then blend in Greek yogurt. Add salt, pepper, onion powder, and herbs. Stir until well combined and creamy.
03 -
Position oven rack near broiler. Spread butter on bread slices and broil for 2-4 minutes until just browned, watching carefully to prevent burning.
04 -
Slice tomatoes and season with salt and pepper. Let rest on paper towels. Mash avocados with lemon juice and salt. Slice cucumber thinly.
05 -
Spread cream cheese mixture on one toasted side and avocado on the other. Layer tomatoes, cucumbers, sprouts, pickled onions, cheese (if using), and spinach. Cut and serve immediately.
# Notes:
01 -
Double the cream cheese spread recipe to use as a versatile dip or sauce
02 -
Green onions can substitute for chives with a slightly stronger flavor
03 -
Additional veggie options include pepperoncinis, bell peppers, mushrooms, or artichoke hearts