California™ Recipe

Prep vegetables

Wash the spinach leaves and pat them dry. Thinly slice the tomato and red onion into rounds. Slice the banana or roasted red pepper into thin strips if not pre-sliced. Lay out the pickle slices.

Prepare avocado

Scoop the flesh from half a ripe avocado into a small bowl. Add the lemon or lime juice, 1/2 tsp of the salt, and 1/4 tsp of the black pepper. Mash with a fork to a chunky spread (leave some texture). Taste and adjust seasoning if needed.

Toast bread (optional)

If you prefer a warmed or toasted sandwich, heat a skillet over medium heat and add the butter or olive oil. Toast each slice of bread 1–2 minutes per side until golden, or use a toaster. Remove and place on a clean surface.

Assemble sandwich

Spread the mayonnaise evenly on one slice of bread. On the other slice, spread the mashed avocado in an even layer. Place the cheese slice on top of the avocado (this helps it warm and adhere if bread is still warm). Layer the tomato slices evenly, then arrange the red onion rings, pickle slices, and banana/roasted pepper slices. Top with the spinach leaves. Sprinkle the remaining 1/2 tsp salt and 1/4 tsp black pepper over the tomato and spinach layers if desired for extra seasoning.

Finish and serve

Close the sandwich with the mayo-coated bread slice. If desired, return to the warm skillet for 30–60 seconds per side to slightly melt the cheese and press the sandwich together (use a spatula to press gently). Slice the sandwich in half and serve immediately.