Description
This stacked veggie sandwich features alfalfa sprouts, arugula, and creamy avocado along with cheddar cheese. A tart citrus vinaigrette brings it all together.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 tablespoon grated orange zest plus 1/4 cup fresh orange juice (about 2 oranges)
- 1 tablespoon grated lemon zest plus 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 1 tablespoon minced fresh ginger
- 1 tablespoon red wine vinegar
- 1 heaping teaspoon honey
- 1 teaspoon dijon mustard
- 3/4 teaspoon black pepper
- 1/4 cup chopped fresh herbs (such as thyme, basil, and mint)
- 1/4 cup unsalted butter, softened
- 8 whole-wheat bread slices
- 1/2 cup mayonnaise
- 2 cups alfalfa sprouts
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 medium avocado, cut into 16 slices
- 2 cups loosely packed arugula
- 3 large tomatoes, cut into 24 slices
- 1 medium cucumber, thinly sliced (about 1 1/3 cups)
- 1 medium red onion, thinly sliced (about 1 cup)
- 4 to 8 (1-ounce) cheddar cheese slices
- 1 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh basil leaves
- 4 romaine lettuce leaves, halved crosswise
- 1/2 cup broken orange vinaigrette
Directions
- Whisk together all ingredients except herbs in a medium bowl until combined. Stir in herbs, and set aside.
- Butter both sides of bread slices. Heat a large skillet over low; working in batches as needed, add bread to skillet, and toast until bread is lightly browned, 1 to 2 minutes per side. Transfer toasted bread to a work surface. Spread 4 slices of toasted bread with 2 tablespoons mayonnaise each; evenly top slices with alfalfa sprouts. Sprinkle sprouts with salt and pepper.
- Evenly divide and layer sandwiches with avocado, followed by arugula, tomatoes, cucumbers, and red onions, seasoning with salt and pepper to taste as needed. Top each sandwich with 1 or 2 cheese slices. Evenly divide cilantro, basil, and romaine leaves, and add to sandwiches; season with salt and pepper to taste. Drizzle reserved vinaigrette evenly over lettuce, and top sandwiches with remaining toasted bread slices.
