Laura's Fresh Veggie Sandwich

Step 1

Make the pickled onions: Do this first so the onions have time to soften. Slice half a red onion and add to a small bowl. Juice 1 lime or lemon and add to the onion. Sprinkle generously with salt and pepper. Set aside, going back to stir the onions every few minutes.

Step 2

Make the cream cheese spread: Add 4 ounces cream cheese to a medium bowl and use a spatula to stir it into a creamy paste, trying to get out the lumps. Add 3/4 cup greek yogurt and mix them together.

Step 3

Add 1/2 teaspoon kosher (or sea) salt, black pepper to taste, and 1/2 teaspoon onion powder. Use fresh herbs if you have them; they seriously make this sandwich over the top. Chop up about 1 and 1/2 tablespoons dill, 2 tablespoons parsley, and 1 tablespoon chives if you have them. (Use dried herbs if you don't have fresh: 3/4 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon chives.) Mix really well until everything is evenly dispersed and the spread is a little more creamy. Set aside.

Step 4

Toast the bread: Move your oven rack to the top of the oven, right under the broiler. Preheat your broiler for 1-2 minutes. Put all the slices of bread you plan to use on a large baking sheet. Spread the tops with soft butter, if you want this to be the BEST sandwich. It's optional!

Step 5

Broil for 2-4 minutes. Set your timer for 1 minute at a time and do not walk away. Check it every 30-60 seconds. Leave your oven door open and watch it if you want to! This bread will light on fire so fast if you forget about it! Pull them out when they are just browned on top; they will still be soft on the under side. Set aside.

Step 6

Prep the tomatoes: Slice your tomatoes about 3/8 inch thick. (A little more than 1/4 inch, but not quite 1/2 inch.) Set the slices on double lined paper towels. Sprinkle the top of each slice with salt and pepper and let them rest. (this helps get rid of excess moisture)

Step 7

Make the avocado spread: Cut the avocados and scoop out the flesh onto a plate or cutting board. Mash with a fork. Add the juice of 1/2 lemon and 1/4 teaspoon salt. Stir it to combine. Taste it and make sure it has enough salt.

Step 8

Prep the rest of the veggies: Slice the cucumber thin, with a knife or mandolin.

Step 9

Flip the tomatoes over onto new double layered paper towels, and season lightly with salt and pepper on the new side.

Step 10

Sandwich assembly: Stir the spread one more time. Assembly can be buffet style, or you can make the sandwiches for your guests and have them cut and ready to serve. Here's how it goes down:

Step 11

Take matching bread slices. On THE TOASTED SIDE, add a thick layer of cream cheese spread. On the other piece of bread (on the toasted side!) add a good smear of mashed avocado. It’s important to put the toasted side of the bread on the inside to save the roof of your mouth (am I the only one constantly injured from sharp toast??) It also helps your sandwich hold up to all the veggies, which are so watery they will ruin your sandwich faster than you can say soggy sad.

Step 12

Layer the veggies on your sandwich in this order: tomatoes on cream cheese as many layers of thin sliced cucumbers as you want sprouts pickled onions slice of Havarti cheese, if using spinach last, which will stick perfectly to the avocado spread on the other bread slice.***

Step 13

Cut the sandwich in half. I will leave it up to you whether this sandwich is sliced diagonally or rectangle; some opinions are too sacred to be imposed upon.