Large Wholesome Choice Box Recipe

Prep avocados and spread

Halve, pit and scoop the flesh of 4 ripe avocados into a bowl. Mash lightly with a fork until mostly chunky. Add 1 tablespoon lemon juice, 1/4 cup mayonnaise, 1 teaspoon salt and 1/2 teaspoon black pepper; stir to combine. Taste and adjust seasoning.

Prepare vegetables

Thinly slice 2 tomatoes and half a red onion into rings. Toss 2 cups mixed salad greens with 1 tablespoon olive oil and a pinch of salt and pepper.

Toast rolls

Split 4 wheat rolls and lightly brush cut sides with a little butter or olive oil. Toast cut sides in a skillet over medium heat about 2 minutes per side until golden.

Assemble sandwiches

Spread about 2 tablespoons of the avocado mayo mixture onto the bottom half of each toasted wheat roll. Top each with a slice of Swiss cheese, a generous handful of dressed salad greens, 2–3 tomato slices, and a few rings of red onion. Close with top half of roll. Serve immediately or wrap chilled for later.

Prep vegetables

Drain and slice 1 cup jarred roasted red peppers into strips. Thinly slice 1 cucumber. Toss 3 cups baby spinach with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon lemon zest; set aside.

Apply pesto and cheese

Split 6 sourdough rolls. Spread about 2 tablespoons of pesto on the bottom half of each roll. Sprinkle roughly 1/3 cup shredded cheddar (about 2 cups total divided by 6) on top of pesto to evenly distribute.

Assemble sandwiches

Layer on each roll: roasted red pepper strips, a few cucumber slices, a handful of seasoned baby spinach, then additional cheddar if desired. Close sandwiches and press gently. If you prefer melted cheddar, place assembled open-faced on a baking sheet and broil for 1–2 minutes until cheese melts—watch carefully.

Prepare roasted eggplant

If eggplant isn't already roasted, slice 1 medium eggplant into 1/2-inch rounds, brush with olive oil, season with 1/2 teaspoon salt and pepper, and roast on a sheet at 425°F (220°C) for 20–25 minutes until tender and lightly browned. Cool slightly and chop or keep whole slices.

Season hummus and veggies

Stir 2 cups hummus with 2 teaspoons balsamic vinegar to add brightness. Shred 1 cup carrot and slice 1 cucumber. Toss shredded carrot with a pinch of salt and set aside.

Assemble sandwiches

Split 6 French rolls. Spread about 1/3 cup hummus mixture on the bottom half of each roll. Layer roasted eggplant slices, a sprinkle of shredded carrot, several cucumber slices and a generous handful of alfalfa sprouts. Drizzle a touch of olive oil over vegetables if desired. Close and serve.

Prep ingredients

Thinly slice 3 ripe tomatoes and 8 slices fresh mozzarella. Rinse and dry basil leaves and arugula.

Dress greens

Toss arugula with 2 tablespoons extra-virgin olive oil, 2 teaspoons balsamic glaze, 1 teaspoon salt and 1/2 teaspoon black pepper. Keep light—the flavors should complement the mozzarella and tomato.

Assemble wraps

Lay out 4 spinach wraps. On each wrap place 1/2 cup dressed arugula, 2 slices fresh mozzarella, 3–4 tomato slices and 6 basil leaves. Drizzle a scant 1/2 teaspoon balsamic glaze over the tomatoes if more acidity is desired. Fold sides in and roll tightly. Slice in half at a slight diagonal and serve immediately or wrap tightly to keep fresh.

Assemble the Large Wholesome Choice Box by arranging: 4 Avocado Sando with Swiss on Wheat Roll, 6 Veggie Pestoli with Cheddar on Sourdough Roll, 6 Truly Vegan on French Roll, and 4 Summer Love on Spinach Wrap in a sturdy box. If storing, refrigerate sandwiches with most delicate items (mozzarella, avocado) wrapped separately or in insulated packaging. For best quality, consume within 24 hours.