November 2020

Ingredients 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 Directions 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, pepperon- cini, 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. Veggie Lover’s Club Sandwich 10 11