Vegetarian Recipe

Prepare avocado

Cut the avocado in half, remove the pit and scoop the flesh into a small bowl. Mash with a fork until mostly smooth but slightly chunky. Stir in the lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Taste and adjust seasoning.

Prepare vegetables and cheese

Wash and dry the lettuce/spinach leaves and sprouts. Slice tomato into 4 even slices and separate 4 red onion rings. Lay out 2 slices of provolone cheese.

Toast bread (optional)

Heat a skillet over medium. Spread butter (or olive oil) on one side of each bread slice. Toast buttered-side down in the skillet until golden and crisp, about 2 minutes. Alternatively, use a toaster to lightly toast bread.

Assemble sandwich

If using mayo/mustard, spread mayonnaise on the untoasted sides of the bread and a thin smear of Dijon mustard on one slice. On one slice of bread add the lettuce/spinach, then the provolone slices, followed by mashed avocado spread (use all the avocado mixture). Layer tomato slices and red onion rings on top of the avocado. Season tomato lightly with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Top with alfalfa sprouts and a light sprinkle of red pepper flakes if using. Close the sandwich with the second slice of bread, toast-side out.

Cut the sandwich in half on the diagonal or down the middle and serve immediately.

To make this sandwich warm and melty, after assembling without sprouts, place the closed sandwich back in a skillet over low heat, cover for 1–2 minutes until provolone softens. Add sprouts before serving so they stay crisp.

If avocado is underripe, thinly slice a ripe tomato and use in place of mashed avocado, or mix in 1–2 tbs plain Greek yogurt with mashed avocado for creaminess.