Summer Veggie & Cheese Sandwich
Cubed avocado, fresh sprouts, and Medium White Cheddar Thin Slices elevate this veggie sandwich.
1 avocado, pitted and cubed
2 tsp freshly squeezed lemon juice
1 tsp salt
4 slices multi-grain bread
1 tub (7oz) of Tillamook Original Cream Cheese Spread
1 tbsp za’taar seasoning
½ cup alfalfa sprouts
2 roasted beets, cut into slices
1 tomato, cut into slices
¼ cup spinach leaves
8 slices of Tillamook Medium White Cheddar Thin Slices
In a small bowl mix together cubes of avocado, lemon juice and salt; use your hands to create a thick, spreadable paste with the avocado (similar to a chunky guacamole) and set aside.
Starting with one slice of multi-grain bread, stacking avocado mixture, cheese, roasted beets, tomato, and lettuce.
On the other slice of bread, spread a thick layer of cream cheese spread evenly over the slice, dust with za’taar seasoning, and press alfalfa sprouts into the cream cheese.
Marry the two sides of the sandwich and slice them in half, triangularly; pierce each half sandwich with a long toothpick and serve.
TIP: If you happen to have any avocado mash left, save it for the morning and use it for an avocado toast with our Mozzarella cheese shreds and a fried egg. Also, when roasting your beets, be sure to salt and oil them liberally before wrapping them in foil and placing them in the oven.
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Tillamook Medium White Cheddar