California Sandwich

There’s nothing more delightful on a hot spring [almost summer] day than a fresh vegetable sandwich. Ever since my Dr. Oz cleanse, my body has been crazing fresh vegetables, so this is the perfect way to treat my cravings to a yummy taste sensation.


1/4 cup Greek yogurt
1 tablespoon finely chopped fresh chives
Salt and pepper, to taste
1 avocado, peeled, pitted and diced
1 tomato, cored and chopped
1/2 cucumber, peeled, seeded and diced
Squeeze of lime juice
2 tablespoons chopped fresh basil or cilantro
Salt and pepper, to taste
4 slices bread
2 slices muenster cheese

In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.

In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.

If you choose, toast the bread, either on a panini press, in the toaster, or on a cast iron pan, like I did.

Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)



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