Veggie Lover's Club Sandwich

June 29, 2022


1/2 Hass avocado, pitted

2 tablespoons white balsamic or white wine vinegar

1 tablespoon finely chopped fresh oregano

1 tablespoon fat-free plain Greek yogurt

2 large cloves garlic, minced

12 slices whole wheat or sprouted grain bread, lightly toasted, if desired

1 cup packed baby arugula or mizuna

2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese

1/2 cup thinly sliced red onion

1/3 cup packed sun-dried tomatoes, fully rehydrated

1/2 cup thinly sliced unpeeled English cucumber

1/3 cup thinly sliced pepperoncini (about 1 ounce)

2 1/2 ounces thinly sliced provolone

1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers


  1. Scoop or squeeze the avocado out of its skin and into a small bowl. To produce a smooth spread, mash the garlic with a fork and whisk in the yogurt, vinegar, oregano, and garlic. Each piece of bread should have the avocado mixture thinly distributed on one side.
  2. Arugula, tofu, onions, and sun-dried tomatoes should be placed on top of four slices of bread. 4 more slices should be positioned on top, avocado side up. Add the roasted peppers, provolone, cucumbers, and pepperoncini on top. Place the avocado-side down on the remaining slices of bread.
  3. Each sandwich should have bamboo picks placed inside of it. After cutting each sandwich in half diagonally, serve.

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