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
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
Instructions
To Make the Chive Spread- In a small bowl, mix the
Greek yogurt and chives. Season with salt and
pepper. Set aside
To Make the Avocado Salad- In a medium bowl, gently
toss together the avocado, tomato, cucumber, lime
juice and basil or cilantro. Season with salt and
pepper, and set aside.
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.)
Originally Submitted
12/29/2011
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