Nothing like a healthy sandwich to help you feel like all of the burgers, hot dogs, beers and cocktails you drank over Memorial Day weekend didn’t count! Here’s a great recipe (and image) from Ezra Pound Cake that you can eat at home or wrap up and take to go.
Ingredients
Chive Spread:
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
1 TOMATO, CORED AND CHOPPED
1 CUCUMBER, PEELED, SEEDED AND DICED (OPTIONAL)
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
Directions
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.)
