Ingredients
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2 slices potato bread or 2 slices whole grain bread (what-have-you)
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1/2 teaspoon mayonnaise (Best Foods, Hellmann's, or Vegenaise)
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1/2 teaspoon Dijon mustard
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2 -3 drops balsamic vinegar, to taste
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1 slice provolone cheese
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1 slice prosciutto or 1 slice ham (an extremely thin slice)
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1/2 ripe avocado, pitted,peeled,and in slices
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4 slices ripe tomatoes (thin slices)
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salt & freshly ground black pepper, to taste (I like a tri-color pepper mix)
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1 leaf romaine lettuce or 1/4 cup alfalfa sprout (I often leave this off)
Instructions
- If you like your sandwiches toasted, go ahead and toast your bread.
- Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
- Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
- Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
- Note: using a fully ripe avocado is very important.