Fresh Veggie Sandwich (Print Version)
# Ingredients:
→ Zesty Onion Pickle
01 -
1 lime or lemon, freshly squeezed
02 -
Salt and pepper to your liking
03 -
1/2 red onion, sliced thinly
→ Herbed Cream Cheese Mix
04 -
3/4 cup plain Greek yogurt (nonfat, Fage suggested)
05 -
4 oz of soft cream cheese
06 -
1 tablespoon finely chopped fresh parsley (or use 1 tsp dried)
07 -
1 1/2 tablespoons fresh dill, chopped (or 3/4 tsp dried)
08 -
1/2 tsp kosher-style salt
09 -
A few cracks of black pepper, to taste
10 -
1/2 tsp onion powder
11 -
1 tbsp minced chives (optional)
→ Toasted Base
12 -
Sliced sourdough, one loaf
13 -
6 tbsp butter at room temperature (optional)
→ Fresh Toppings
14 -
6 pieces of Havarti cheese (optional)
15 -
1 (6 oz) bag of baby spinach
16 -
1 package of microgreens or sprouts
17 -
1 large cucumber, thinly sliced
18 -
2 small or 1 large avocado
19 -
2 large heirloom tomatoes
20 -
1/2 of a lemon, juiced
# Instructions:
01 -
In a bowl, toss the onion slices with lime juice, salt, and pepper. Stir every now and then as they tenderize.
02 -
Whip the cream cheese until smooth, then stir in the Greek yogurt. Add the herbs, salt, pepper, and onion powder. Mix until creamy.
03 -
Set your oven rack close to the broiler. Butter your sourdough slices and toast for 2-4 minutes under the broiler until they’re golden. Keep an eye on them!
04 -
Cut your tomatoes and sprinkle with a little salt and pepper. Lay them on paper towels to absorb moisture. Mash the avocados with some lemon juice and salt. Slice up your cucumber into thin rounds.
05 -
Spread the cream cheese mixture on one side of the toasted bread and mashed avocado on the other. Add the cucumbers, spinach, pickled onions, tomatoes, sprouts, and cheese if using. Slice and serve right away.
# Notes:
01 -
Make extra cream cheese spread—it’s great as a dip or sauce!
02 -
If you’re out of chives, green onions work and pack a stronger punch.
03 -
Try adding bell peppers, mushrooms, artichoke hearts, or pepperoncinis for extra flavor.