Loaded Veggie Sandwich

With this loaded veggie sandwich, make the most of the season's fresh fruit, including juicy tomatoes, crunchy cucumbers, crispy sprouts, and creamy avocado. You may easily customize it!

Ingredients :

• 2 medium Persian cucumbers

• 1 large heirloom tomato

• 4 rustic sourdough or country bread slices, measuring between 1/2 and 3/4 inches

• 2 to 3 teaspoons mayonnaise

• 2 to 3 teaspoons stone-ground mustard

• 1 medium ripe avocado

• 1 cup broccoli or alfalfa sprouts

• 2 pinches kosher salt

• 2 pinches freshly ground black pepper

• 1/4 cup pickled red onions

• 2 large butter lettuce leaves

• 2-4 slices of sharp cheddar cheese, each weighing 2 ounces

STEPS :

     1. Prepare the vegetables :

The cucumbers should have their ends trimmed before being cut into long, 1/4-inch-thick strips. The tomato should be cored and cut into 1/3-inch slices.

     2. Add the condiments and avocado :

Spread mustard on two slices of bread and mayonnaise on two slices of bread. Set them up so that there is one of each for each sandwich.

Halve and remove the avocado's pit. Peel the avocado, slice it in half, and add it on a slice of toast with mustard on top. Slices can be lightly mashed into the bread using a knife to assist them adhere without causing any damage to the bread.

For the second sandwich, repeat the process with the remaining avocado.

     3. Add the vegetables :

Spread the sprouts evenly between the 2 sandwiches and add them on top of the avocado. On top of the sprouts, place a single layer of tomato slices. Add salt and pepper to taste.

On top of the tomato, evenly distribute the pickled red onions between the two sandwiches. A lettuce leaf and slices of cheese are placed on top of each. Place the long cucumber slices on top of each sandwich, followed by the mayo-side down slices of bread.

To adhere, lightly press the top.

     4. Serve :

If preferred, use a sharp chef's knife to cut the sandwich in half down the middle. Insert a long toothpick through each of the halves to help it remain together. Serve right away.

Vegetable slices that are left over should be carefully wrapped and kept in the refrigerator for one to two days. As quickly as possible, consume constructed sandwiches.