Veggie Sandwiches Recipe

Sandwiches

1. 1

   Prepare rolls

   Slice the two small onion rolls in half horizontally. If you prefer a warm, lightly crisp sandwich, spread about 1 teaspoon unsalted butter evenly on the cut faces and toast the rolls in a skillet over medium heat (2–3 minutes) or under a broiler (1–2 minutes) until lightly golden. Remove and set aside.

2. 2

   Prepare avocado

   Halve and pit the avocado. Scoop the flesh into a small bowl and mash lightly with a fork until mostly smooth but still a little chunky. Stir in 1 teaspoon lemon juice, 1/8 teaspoon salt, and a pinch (about 1/8 tsp) of black pepper. This keeps the avocado from browning and seasons it.

3. 3

   Slice vegetables

   Thinly slice the tomato and the half cucumber into rounds about 1/8-inch thick. If the cucumber has a thick waxy skin, you can peel half or all of it first. Pat the tomato and cucumber slices dry with a paper towel to avoid making the sandwich soggy.

4. 4

   Dress spinach (optional)

   Place the cup of baby spinach in a bowl and toss with 1 teaspoon extra-virgin olive oil and a pinch of salt and pepper (about 1/16 tsp each). This step is optional but adds flavor and prevents overly large leaves from sliding out of the sandwich.

5. 5

   Assemble sandwiches

   If using Dijon mustard, spread 1/2 teaspoon on each bottom roll half. Divide the mashed avocado evenly and spread it on the bottom halves of the rolls. Layer 2 slices of Swiss cheese on each avocadoed bottom. Arrange tomato slices over the cheese, followed by cucumber slices, and finally the dressed spinach leaves. Sprinkle the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper evenly over the tomatoes and cucumbers.

6. 6

   Finish and serve

   Top each sandwich with the roll tops. Press gently to compact layers slightly. If you prefer the cheese melted, place assembled sandwiches in a preheated skillet over low heat, cover for 1–2 minutes until the cheese softens, then remove. Cut each sandwich in half if desired and serve immediately.