X-large Wholesome Choice Box Recipe

Prepare avocado spread

Halve, pit and scoop avocados into a bowl. Mash with lemon juice, 3 tbs mayonnaise, 1.5 tsp Dijon mustard, 1/2 tsp salt and 1/2 tsp black pepper until slightly chunky but spreadable. Taste and adjust seasoning.

Slice rolls in half horizontally. If you like, brush cut sides lightly with olive oil or melted butter and toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread about 1 tbs mayonnaise on the bottom half of each roll to create a moisture barrier. Spread about 1/4 cup of the avocado mixture (approx. 2–3 tbs) on the top or bottom half of each roll so there is a generous layer per sandwich.

Layer 2 leaves of lettuce, 2–3 tomato slices, a few thin rings of red onion, and one slice of Swiss cheese on each bottom roll. Season tomato lightly with a pinch of salt and pepper.

Close sandwiches with the top roll, press gently to compact, and if desired secure with a toothpick. Wrap individually in parchment for holding or place on a platter.

Slice sourdough rolls in half. Warm cut sides in a skillet with 1 tsp olive oil for 1–2 minutes until lightly toasted.

Spread 1 tbs cream cheese or ricotta on the bottom half of each roll. On the top half spread 1/2 tbs prepared pesto (approx. 3 tbs total divided among 6 rolls).

On each bottom roll layer: a small handful (about 1/2 cup) baby spinach, 3–4 cucumber slices, 2–3 strips roasted red pepper and one slice of cheddar cheese. Season with a pinch (about 1/8 tsp) salt and 1/8 tsp black pepper per sandwich.

Close rolls, press lightly and secure with toothpicks if needed. Wrap or place on a serving tray.

Press tofu between paper towels for 10–15 minutes to remove excess moisture. Slice into twelve thin pieces (two slices per sandwich).

In a shallow bowl combine soy sauce, smoked paprika, 1/4 tsp black pepper and 1/8 tsp salt. Briefly toss tofu slices to coat. Optionally warm a skillet with 1 tsp oil and sear tofu slices 1–2 minutes per side to develop color (optional but recommended).

Slice French rolls and spread 1 tbs vegan mayo on the bottom half and 1 tbs vegan mayo on top half. If using vegan cheese, place one slice on the bottom half.

Layer per sandwich: 2 oz (approx.) seasoned tofu (two thin slices), about 2 tbs shredded carrots, 2 leaves green leaf lettuce, and about 1 tbsp sliced pickles. Top with remaining mayo and close the roll. Secure with toothpick if desired.

Lay out each spinach wrap on a clean surface. Spread 2 tbs herbed goat cheese (or cream cheese) evenly over the center of each wrap, leaving a 1-inch border.

Layer on each wrap: 1 cup mixed baby greens divided among 6 (about 1/6 cup per wrap), 3–4 cucumber slices, 3–4 tomato slices, 3 fresh basil leaves, and a few thin onion slices. Drizzle about 1/2 tbs balsamic glaze and a light sprinkle of salt and pepper.

Fold bottom edge up over filling, fold sides in, and roll tightly to form a wrap. Cut in half diagonally if desired and secure with toothpicks or wrap in parchment.

Ensure all sandwiches are individually wrapped in parchment or plastic wrap if holding for transport. Label each set (Avocado Sando, Veggie Pestoli, Truly Vegan, Summer Love).

If sandwiches will be held for more than 30 minutes, refrigerate. Keep avocado sandwiches cool to prevent browning; add extra lemon juice to the avocado mix if making ahead.

Yield: 24 sandwiches total (6 of each variety). Arrange in the box with any cold packs if transporting to keep fresh.