Californian Sandwich Recipe

Californian Sandwich

We have been eating healthier than ever the past few weeks. This California Sandwich Recipe has been a go-to recipe. I have been making it often and occasionally altering it to create different variations. My kids and I have been doing a ton of outdoors exercise and at-home workouts. Because we are all focused on staying healthy, we take time every Sunday to discuss and curate our weekly menu.

After I wrote my cookbook, 400 Best Sandwiches Recipes, I was often asked in television and radio interviews which sandwich recipe was my favorite? It is extremely difficult to choose between 400 different sandwich recipes. This California Sandwich is in my top 5 favorites. I love the simplicity of the goat cheese spread combined with zucchini, squash, tomatoes, avocados and sprouts on this multigrain bread. If you can’t find alfalfa sprouts, I love using kale or broccoli sprouts, which are typically available in grocery stories. I also like to recommend adding fresh basil if you have some at home.

This sandwich is perfect for a spring or summertime lunch or dinner served with a tossed salad, corn salad and/or fresh fruit. I promise it is as good as it looks! If you’re interested in ordering a copy of my cookbook, click here.

Californian Sandwich

Cook Time:

25 minutes

Prep Times:

20 minutes

Yield:

4 servings

Ingredients:

1⁄2 cup mayonnaise ( i used reduced fat)
1⁄3 cup crumbled goat cheese
11⁄4 cups thinly sliced yellow squash (about 2 small)
11⁄4 cups thinly sliced zucchini (about 1 large)
3 Roma (plum) tomatoes, thinly sliced
1⁄4 tsp salt
1⁄4 tsp freshly ground black pepper
2 tbsp olive oil
8 slices multigrain bread (1⁄2-inch/1 cm thick slices)
2 avocados, thinly sliced
1 cup alfalfa sprouts

Preparation:

1. In a small bowl, combine mayonnaise and goat cheese. Cover and refrigerate until ready to serve.

2. Place squash, zucchini and tomatoes on a large baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Place in preheated oven, tossing occasionally, for 20 to 25 minutes or until tender.

3. Spread mayonnaise mixture equally over one side of bread slices. Top 4 slices equally with roasted vegetables, avocados, sprouts and remaining bread slices, pressing together gently. Serve immediately.

Courtesy of 400 Best Sandwich Recipes by Alison Lewis © 2011 www.robertrose.ca Reprinted with permission. Available where books are sold.

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