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Triple-A Veggie Sandwich

Triple-A Veggie Sandwich

This stacked veggie sandwich features alfalfa sprouts, arugula, and creamy avocado along with cheddar cheese. A tart citrus vinaigrette brings it all together.

Calories
246
Carbohydrates
18g
Protein
22g
Potassium
599mg
Fiber
4g
Sugar
10g

Ingredients

Broken Orange Vinaigrette

  • 1/2 cup extra-virgin olive oil

  • 1 tablespoon grated orange zest plus 1/4 cup fresh orange juice (about 2 oranges)

  • 1 tablespoon grated lemon zest plus 2 tablespoons fresh lemon juice

  • 1 tablespoon minced garlic (about 3 garlic cloves)

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon red wine vinegar

  • 1 heaping teaspoon honey

  • 1 teaspoon Dijon mustard

  • 3/4 teaspoon black pepper

  • 1/4 cup chopped fresh herbs (such as thyme, basil, and mint)

Sandwich

  • 1/4 cup unsalted butter, softened

  • 8 whole-wheat bread slices

  • 1/2 cup mayonnaise

  • 2 cups alfalfa sprouts

  • 1/4 teaspoon kosher salt, plus more to taste

  • 1/4 teaspoon black pepper, plus more to taste

  • 1 medium avocado, cut into 16 slices

  • 2 cups loosely packed arugula

  • 3 large tomatoes, cut into 24 slices

  • 1 medium cucumber, thinly sliced (about 1 1/3 cups)

  • 1 medium red onion, thinly sliced (about 1 cup)

  • 4 to 8 (1-ounce) cheddar cheese slices

  • 1 cup loosely packed fresh cilantro leaves

  • 1/2 cup  loosely packed fresh basil leaves

  • 4 romaine lettuce leaves, halved crosswise

  • 1/2 cup Broken Orange Vinaigrette

Direction

  1. Make the broken orange vinaigrette

    Whisk together all ingredients except herbs in a medium bowl until combined. Stir in herbs, and set aside.

  2. Make the sandwich

    Butter both sides of bread slices. Heat a large skillet over low; working in batches as needed, add bread to skillet, and toast until bread is lightly browned, 1 to 2 minutes per side. Transfer toasted bread to a work surface. Spread 4 slices of toasted bread with 2 tablespoons mayonnaise each; evenly top slices with alfalfa sprouts. Sprinkle sprouts with salt and pepper.

  3. Evenly divide and layer sandwiches with avocado, followed by arugula, tomatoes, cucumbers, and red onions, seasoning with salt and pepper to taste as needed. Top each sandwich with 1 or 2 cheese slices. Evenly divide cilantro, basil, and romaine leaves, and add to sandwiches; season with salt and pepper to taste. Drizzle reserved vinaigrette evenly over lettuce, and top sandwiches with remaining toasted bread slices.

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