Veggie Sandwich Recipe

Toast bread (optional)

If you prefer a lightly toasted sandwich, toast the 2 slices of multigrain bread until golden but still pliable, about 1-2 minutes in a toaster or under a broiler.

Wash and dry the spinach leaves. Slice the tomato into 4 even slices and cut the cucumber into 6 thin rounds if not pre-sliced.

If using whole black olives, slice them thinly to yield approximately 2 tablespoons.

If you like sunflower seeds warmed, toast 1 teaspoon in a small dry skillet over medium heat, stirring, for 1-2 minutes until fragrant; cool slightly.

Spread 1 tablespoon mayonnaise evenly over one side of one bread slice. If using olive oil and lemon for extra brightness, whisk together 1 teaspoon olive oil and 1/2 teaspoon lemon juice and lightly brush on the other slice of bread or drizzle over vegetables.

Place the 2 slices of provolone cheese on top of the mayo-spread bread, covering most of the slice.

Layer the spinach leaves evenly over the cheese, distributing approximately 1 cup of leaves so they cover the slice without overhanging.

Arrange the 4 tomato slices in a single layer on top of the spinach. Season the tomato lightly with a pinch of salt and a pinch of black pepper.

Add the 6 cucumber slices on top of the tomato, arranging evenly.

Scatter 1 tablespoon shredded carrots over the cucumbers, followed by 2 tablespoons sliced black olives and 1 teaspoon toasted sunflower seeds for crunch.

If you used the olive oil and lemon option and haven't already applied it, drizzle the small amount over the assembled vegetables now.

Close the sandwich with the second slice of multigrain bread, toasted side down if toasted. Press gently to compact the fillings slightly.

Using a sharp knife, slice the sandwich in half on the diagonal or down the middle. Serve immediately.