carrotpeeled and grated using a box grater (about 3/4 cup grated per sandwich)1 small
avocadoripe, mashed in skin with fork and seasoned with salt and pepper½
baby spinach leaveslightly packed (or rocket, sliced iceberg, kale, cos/romaine, or other perky leafy greens)1 cup
alfalfa sproutstightly packed¼ cups
tomatosliced into rounds (3–4 slices)½
beetrootcanned3 slices
saltfor seasoning (with pepper)a pinch
pepperfor seasoninga pinch
Dijon mustardmainly for thickening so it clings¼ tsp
apple cider vinegaror red wine/white wine vinegar1½ tsp
extra virgin olive oil1 tbsp
garlic clovefinely grated or use garlic crusher1/2 small
Steps
1
Whisk together the Dijon mustard, apple cider vinegar (or red wine/white wine vinegar), extra virgin olive oil, grated garlic, salt, and pepper in a bowl to make the dressing.
2
Toss the grated carrot with three-quarters of the dressing in a bowl to lightly pickle it. Reserve the remaining dressing in a separate bowl.
3
Just prior to assembling, toss the baby spinach in the remaining dressing, wiping the bowl's walls and base clean with the spinach to coat it evenly.
4
Split the bread roll and smear mashed avocado on both the lid and base. Layer the base in order: tomato slices, salt and pepper, dressed baby spinach, beetroot slices, pickled grated carrot, alfalfa sprouts, then the lid. Serve immediately.
PrimedTableBETA
