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Servings:
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Cook Time: |
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Prep Time: |
20 minutes |
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Almost all the ingredients in this sandwich, especially the sprouts and avocado, are associated with the health craze of the 1960s and '70s in California. It isn't so much that a Californian created this recipe, but rather that the combination has come to be synonymous with California cuisine. Multigrain bread is part of that trend, and so-called California sandwiches are often vegetarian, as in this version. You could also include slices of turkey with the cheese.
1. Place a slice of bread on each of four plates. Top each slice with a quarter of the avocado slices, 2 slices of cheese, a quarter of the alfalfa sprouts, and 2 tomato slices. Sprinkle with pepper and top with remaining bread slices. Serve within one hour.
Source: Hannaford Fresh Magazine, July/Aug 2008
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8 pce |
Multigrain bread |
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2 ea |
AVOCADOS, RAW, ALL COMMERCIAL VARIETIES |
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4 oz |
Sharp cheddar cheese slices |
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1 cup |
Fresh alfalfa sprouts |
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1 ea |
Large tomato, cored and thinly sliced into 8 pieces |
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1/4 tsp |
Black pepper, ground |
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