Photo by Gina Moore
Makes 4
- 8 slices pumpernickel bread
- Garlic and herb cheese spread
- Sprouts
- 2–3 heirloom tomatoes (depending on size), thinly sliced
- 2 Haas avocados, halved, pitted, peeled and sliced
- ½ English cucumber, thinly sliced
- ½ red onion, peeled and thinly sliced (optional)
- 4 slices baby Swiss cheese
- Crisp lettuce leaves
On a clean kitchen surface or cutting board, place four slices of bread. Smear the bread slices with cheese spread. Next, splitting the ingredients among the four slices, layer on sprouts, tomatoes, avocados, cucumber, onion, baby Swiss and lettuce. Smear the remaining four slices with cheese spread (if desired), and cover each sandwich. Optionally, wrap each sandwich in parchment paper and cut in half diagonally. This prevents the bread from becoming hard and keeps the sandwich ingredients from escaping.
Chef's tip: Types of onions and when to use them. How you intend to use onions should guide the type you choose at the supermarket.
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What’s cooking at SCLiving.coop/food/chefbelinda
Recipes to pack for the ultimate summer, Southern backyard picnic—The lazy days of summer are perfect for picnics. These delightful dishes travel well and don't require refrigeration—no mayo in sight!