Step 1

Thinly slice 1/2 English cucumber. Peel 4 medium carrots, then grate on the large holes of a box grater (about 2 cups). Thinly slice 2 tomatoes with a serrated knife.

Step 2

Halve and pit 2 avocados. Scoop the flesh into a medium bowl. Add 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt, and mash until the avocado is smooth.

Step 3

Toast 8 slices multigrain bread. Place 4 of the slices on a work surface and spread 2 tablespoons hummus on each. Top each with 2 slices provolone cheese. Divide 1 cup sprouts over the cheese. Divide the tomatoes, cucumbers, and carrots over the sprouts. Spread the mashed avocado onto the remaining 4 bread slices (about 3 tablespoons each). Place avocado-side down over the carrots to close the sandwiches. Cut each sandwich in half with a serrated knife and serve. This sandwich is best eaten soon after it is assembled.