California Sandwich

California Sandwich To Go

Rebecca Crump (EzraPoundCake.com)

Makes 2 large sandwiches or 4 small wraps

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

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
2. To Make the Avocado Salad: In a bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
3. 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.)

Feel free to put your own mark on this sandwich. Add leftover black beans to the avocado salad, and roll everything up in a tortilla. Spoon it into a few Bibb lettuce leaves to make lettuce wraps. Fold it into some warm garlic naan. Trade the chive yogurt for mayo, Vegenaise or veggie cream cheese. Serve the sandwich open-faced, or pile everything into a bagel.

I couldn't find the calorie count for this sandwich but I had to post it because it looks so delicious! I'm making mine in a lettuce wrap tomorrow for lunch! Mmmmm!