Veggie Sandwich Recipe

Assemble Sandwich

1. 1

   Prepare rolls

   If you prefer the rolls toasted, split the 2 small onion rolls horizontally. Lightly spread 1 teaspoon butter or brush 1 teaspoon olive oil on the cut sides. Toast cut-side down in a skillet over medium heat for 1–2 minutes until lightly golden, or place under a broiler for 30–60 seconds—watch carefully to avoid burning. Remove and set aside.

2. 2

   Prepare avocado

   Halve and pit the 1/2 avocado. Scoop the flesh into a small bowl and mash gently with a fork until slightly chunky. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to season and prevent browning. Taste and adjust seasoning if desired.

3. 3

   Prepare vegetables

   Wash and dry 1 cup baby spinach thoroughly. Rinse the tomato and cucumber. Slice the tomato into 3 medium slices and the cucumber into 4 even slices. Pat slices dry with a paper towel to avoid sogginess.

4. 4

   Spread and layer

   Spread 1 tablespoon mayonnaise or vegan spread (optional) on the inside of each toasted roll half. On the bottom half of each roll, spread an even layer of the mashed avocado (about half of the mashed avocado per sandwich if making two). Place 1 Swiss cheese slice directly over the avocado. Arrange the tomato slices over the cheese, then the cucumber slices. Top with a generous handful of baby spinach (about 1/2 cup per sandwich).

5. 5

   Finish and serve

   Place the top roll half over the layered ingredients and press gently. If you want the cheese slightly melted, briefly return the assembled open-faced bottom halves to the skillet (cheese side up) and cover for 30–60 seconds until warmed. Cut each sandwich in half if desired and serve immediately.