This yummy vegan sandwich is easy to make and easy to enjoy. I use it as a way to get more vegetables into those that wouldn’t ordinarily eat vegetables (kids?)  Sun-dried tomato pesto and avocado mix create a delicious, almost Italian flavor, which easily masks all of the greens and the sprouts in the sandwich.

Makes two sandwiches:

Ingredients:

Whole wheat bread, toasted -4 slices

Sundried tomato pesto 5-6 teaspoons

Green leaves 1 cup

Sprouts (optional)  1/2 cup

Tomato, sliced 1 small

Avocado, sliced -1 small

Grated carrots – 1/2 cup

Cucumber, sliced -1 small

Fresh basil leaves -to taste

optional: sliced tofu, hummous, regular pesto

salt, pepper to taste

Spread the sun-dried tomato pesto on the toasted bread. If using other spreads, such as regular pesto or hummus, spread those on one slice, while the sun-dried tomato pesto is on the other one. Pile everything else on top of the bread and close the sandwich with the other piece of bread. Slice in half and enjoy.

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