Veggie Lover's Club Sandwich

Stacked high with veggies, this sandwich is as appealing to look at as it is to eat. With luscious avocado spread and smoky tofu, there['s no bacon or deli meat required.]

Total Time:
30 min
30 min

4 servings

  • 1/2 Hass avocado, pitted
  • 2 tablespoons white balsamic or white wine vinegar
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon fat-free plain Greek yogurt
  • 2 large cloves garlic, minced
  • 12 slices whole wheat or sprouted grain bread, lightly toasted, if desired
  • 1 cup packed baby arugula or mizuna
  • 2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese
  • 1/2 cup thinly sliced red onion
  • 1/3 cup packed sun-dried tomatoes, fully rehydrated
  • 1/2 cup thinly sliced unpeeled English cucumber
  • 1/3 cup thinly sliced pepperoncini (about 1 ounce)
  • 2 1/2 ounces thinly sliced provolone
  • 1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers
  • Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.

  • Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.

  • Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

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    This recipe is featured in:

    Healthy Weeknight Dinners