Loaded Veggie Sandwich

1. Stage

Prepare the vegetables: Trim the ends of the cucumbers and slice them lengthwise into 1/4-inch thick long strips. Core and slice the tomato into 1/3-inch slices.

2. Stage

Add the condiments and avocado: Spread 2 slices of bread with mayonnaise and 2 slices of bread with mustard. Arrange them so there is one of each for 2 sandwiches. Halve and pit the avocado. Slice one half into slices, peel, and add the avocado to a mustard-topped slice of bread. Use a knife to smear and lightly press the slices into the bread, mashing them a bit to help them adhere without damaging the bread. Repeat with the rest of the avocado for the second sandwich.

3. Stage

Add the vegetables: Top the avocado with sprouts, dividing evenly between the 2 sandwiches. Add slices of tomato in a single layer on top of the sprouts. Sprinkle with salt and pepper. Divide the pickled red onions evenly between the 2 sandwiches on top of the tomato. Top each with a lettuce leaf, then slices of cheese. Finally, add the long slices of cucumber to each sandwich, then top with the mayo-slathered slices of bread, mayo-side down. Press the top lightly to adhere.

4. Stage

Serve: If desired, slice the sandwich in half down the center using a sharp chef’s knife. To help it stay together, poke a long toothpick in each half. Serve immediately. Any leftover sliced vegetables should be wrapped tightly and stored in the fridge for 1-2 days. Eat assembled sandwiches as soon as possible. Did you love the recipe? Leave us stars below!