Cucumber Sprout Sandwich
This cucumber sprout sandwich is a five-minute lunch built from cool, crisp vegetables and no cooking at all. Cream cheese on both slices of whole wheat bread acts as a seal against the wet tomato and cucumber. A little olive oil and red wine vinegar over the sprouts adds sharpness, and sliced pepperoncini bring heat, while mashed avocado gives the top slice a soft, rich layer. Make it just before eating.
Instructions
Spread 1 tablespoon of the softened cream cheese over each slice of whole wheat bread, covering it evenly from edge to edge.
Lay the peeled cucumber slices in a single layer on one of the bread slices, so the cream cheese is fully covered.
Scatter the alfalfa sprouts over the cucumber. Drizzle the olive oil and red wine vinegar over the sprouts.
Top the sprouts with the tomato slices, the romaine leaf and the sliced pepperoncini, keeping the layers fairly flat so the sandwich closes easily.
Spread the mashed avocado over the cream cheese on the second slice of bread.
Season the filling with salt and pepper, tasting as you go.
Press the avocado slice onto the stacked slice and serve right away, while the bread is still firm and the vegetables are crisp.
Real ingredients, clean nutrition.
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