Avocado, Cream Cheese, and Alfalfa Sprout Sandwich |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This sandwich is modeled after a cafeteria sandwich I had years ago, made with whole wheat bread, cream cheese, avocados, cayenne, and alfalfa sprouts. I've added the crusty bread, olives and onion. I like that it is layered so you get lots of different flavors and textures from top to bottom, and it holds together best if you use thick-sliced, hefty bread and let it rest and chill a while. The variations are endless - add garlic or chives or herbs to the cream cheese; mirror-image the ingredients for a fatter sandwich; add bacon or cheese; for a spicier bite substitute radish sprouts for some of the alfalfa sprouts, etc. Ingredients:
2 slices whole wheat bread (do not use soft bread, lightly toasted if desired or needed to give it a bit of substance ) |
4 -8 tablespoons cream cheese (sliced or brought to room temp until spreadable) |
1/2 avocado, sliced lengthwise in 1/4 inch slices |
1 -2 teaspoon lemon juice |
1 pinch coarse salt |
1 pinch lemon pepper (substitute coarse black pepper and a pinch of fine lemon zest) |
6 black olives, sliced (optional) |
1/2 cup alfalfa sprout (approximately one handful) |
1 pinch cayenne |
1 slice onion (optional) |
Directions:
1. Spread both slices of bread with cream cheese or cover with cream cheese slices.
2. Slice the avocado in the half shell, lengthwise, and sprinkle with lemon juice.
3. Fan the avocado slices onto one slice of bread, and sprinkle with salt, lemon pepper, and (optional) black olive slices.
4. Top with alfalfa sprouts, press down slightly, sprinkle with cayenne, and (optional) onion slice.
5. Top with remaining bread slice and press down slightly, then wrap tightly and keep chilled.
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