California Sandwich (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1/2 medium English cucumber
02 -
4 medium carrots
03 -
2 medium beefsteak or vine tomatoes
04 -
2 medium avocados
05 -
1 cup alfalfa or clover sprouts
→ Bread & Dairy
06 -
8 slices multigrain sandwich bread
07 -
8 slices provolone cheese
→ Condiments & Spreads
08 -
8 tablespoons hummus
→ Seasonings
09 -
1 tablespoon freshly squeezed lemon juice
10 -
1 tablespoon olive oil
11 -
1/2 teaspoon kosher salt
# Step-by-Step Directions:
01 -
Thinly slice the English cucumber. Peel the carrots, then grate on the large holes of a box grater (about 2 cups). Thinly slice the tomatoes with a serrated knife.
02 -
Halve and pit the avocados. Scoop the flesh into a medium bowl. Add lemon juice, olive oil, and kosher salt, and mash until the avocado is smooth.
03 -
Toast the multigrain bread slices. Place 4 of the slices on a work surface and spread 2 tablespoons hummus on each. Top each with 2 slices provolone cheese. Divide the sprouts over the cheese. Divide the tomatoes, cucumbers, and carrots over the sprouts.
04 -
Spread the mashed avocado onto the remaining 4 bread slices (about 3 tablespoons each). Place avocado-side down over the carrots to close the sandwiches. Cut each sandwich in half with a serrated knife and serve immediately for best taste and texture.
# Helpful Notes:
01 -
This California sandwich is best eaten soon after it is assembled to preserve freshness and prevent sogginess.