California Sandwich

The California Sandwich
Ezra Pound Cake
The Kitchen Confessional Of Rebecca Crump

I got this recipe from the blog Ezra Pound Cake, The Kitchen Confessional Of Rebecca Crump. I decided to try it out this morning with a few changes since I didn't have the ingredients with me at the grocery store. Instead of mixing up the ingredients for the spread, I used the Oikos Cucumber Dill Dip Greek Yogurt. I LOVE DILL! It's fantastic that they came out with their dip line. I also didn't put any cheese. It still turned out fantastic.

Here's the recipe from her website below:

California Sandwich 

Rebecca Crump (EzraPoundCake.com)

Makes 2 large sandwiches or 4 small wraps

Chive Spread:
• 1/4 CUP GREEK YOGURT OR MAYONNAISE (OR 2 TABLESPOONS OF EACH)
• 1 TABLESPOON FINELY CHOPPED FRESH CHIVES
• SALT AND PEPPER, TO TASTE

Avocado Salad:
• 1 AVOCADO, PEELED, PITTED AND DICED
• 1 TOMATO, CORED AND CHOPPED
• 1 CUCUMBER, PEELED, SEEDED AND DICED (OPTIONAL)
• SQUEEZE OF LIME JUICE
•  2 TABLESPOONS CHOPPED FRESH BASIL OR CILANTRO
• SALT AND PEPPER, TO TASTE

• 4 SLICES BREAD (PREFERABLY WHOLE GRAIN) OR 4 SMALL TORTILLAS (FLOUR OR MULTIGRAIN)
• 1/4 CUP ALFALFA SPROUTS
• 2 TO 4 SLICES PEPPER JACK CHEESE

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
2. To Make the Avocado Salad: 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.
3. To Assemble: 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.)

Here's what mine looked like. I didn't whip out my Nikon. This is my mobile camera. Not too shabby.
It tasted all sorts of fantastic! HEALTHY too.