Small Wholesome Choice Box Recipe

Prep avocado spread

Halve, pit and scoop the flesh from 2 ripe avocados into a bowl. Add 1 tablespoon lemon juice, 2 teaspoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon black pepper and 1 teaspoon salt. Mash with a fork until mostly smooth but slightly chunky. Taste and adjust seasoning.

Toast rolls

Heat a skillet over medium heat and add 1 teaspoon olive oil or butter. Split the 2 wheat rolls and toast cut-side down until lightly golden (about 1–2 minutes). Remove from heat.

Assemble

Spread about 1/4 cup of the avocado mixture evenly onto each bottom roll. Top each with a handful (about 1/2 cup) baby spinach, place 1 Swiss slice over the greens, and finish with the top roll. Secure with toothpicks if needed. Serve immediately or wrap gently to keep warm.

Prepare vegetables

Thinly slice 1 medium cucumber and 1/2 cup roasted red peppers. Thinly slice 1/4 cup red onion. In a small bowl, toss the sliced cucumber and roasted peppers with 2 teaspoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper; set aside to marinate briefly (5 minutes).

Toast rolls and spread pesto

Slice 4 sourdough rolls and lightly toast cut-side down in a skillet or oven until slightly crisp (1–2 minutes). Spread about 1 tablespoon of basil pesto onto each bottom roll (use roughly 1/2 cup pesto divided across 4 rolls).

Assemble

On each pesto-spread roll, layer a quarter-cup of mixed baby greens, a portion of the marinated cucumber and roasted peppers, a sprinkle of thin red onion (about 1 tablespoon per roll), and 1/4 cup shredded cheddar. Top with the roll lids, press gently, and secure with toothpicks if packing.

Prepare vegan filling

If using marinated tempeh, warm 1 teaspoon olive oil in a pan over medium heat and sauté tempeh or vegan deli slices with 1/4 teaspoon smoked paprika and 1/2 teaspoon salt just until warmed (1–2 minutes). If using ready-to-eat vegan deli slices, simply arrange.

Toast rolls and spread

Split the 2 French rolls and toast cut-side down briefly (1–2 minutes). Spread about 1 tablespoon vegan mayo on each bottom roll.

Assemble

Layer on each bottom roll: 2–3 vegan deli slices or warmed tempeh, a few slices of avocado (about 1/2 small avocado per sandwich), 2 tomato slices, 2 lettuce leaves and about 1/4 cup sliced pickles. Top with the roll lid, press gently and secure with a toothpick if needed.

Prepare tomatoes and cheese

Slice 2 medium tomatoes and tear or slice 6 oz fresh mozzarella into even pieces. Season the tomato and mozzarella lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; drizzle 1 teaspoon olive oil over them and toss gently to combine.

Assemble wraps

Lay out 2 spinach wraps. On each wrap place half the mozzarella (3 oz), half the tomato slices, 6 basil leaves, and drizzle 1 teaspoon balsamic glaze over the filling. Fold sides in and roll tightly to form a wrap. Cut in half on a diagonal and secure with toothpicks if packing.

Arrange sandwiches in the choice box: 2 Avocado Sando, 4 Veggie Pestoli, 2 Truly Vegan, 2 Summer Love wraps. If preparing ahead, keep avocado and mozzarella sandwiches chilled and consume within same day for best freshness. Include toothpicks to hold sandwiches and any extra pesto, mayo or balsamic glaze in small containers if desired.