Ingredients
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8 slices sourdough bread
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1/3 cup low-fat mayonnaise (more or less, as desired)
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1/4 cup Dijon mustard (more or less, as desired)
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4 romaine lettuce leaves
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4 slices provolone cheese
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1 large tomatoes, thinly sliced
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1 red onion, thinly sliced
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1 cucumber, peeled and cut in half and thinly sliced lengthwise
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1 -2 avocado, peeled and sliced
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1 (4 ounce) package bean sprouts (I actually prefer alfalfa sprouts (but use either, they're both excellent)
Instructions
- Spread mayonnaise and Dijon mustard on one side of all 8 slices of bread.
- Place a lettuce leaf on four slices of bread, then top with a slice of cheese. Then, on top of the cheese, add (in this order) one tomato slice, onion slices, cucumber slices, and avocado slices. Top with desired amount of sprouts.
- Add the second slice of bread to each sandwich (the mayo-mustard spread side down of course), and slice the sandwiches in half diagonally.
- TIP - If the raw onions have too much of a "bite", tame them by rinsing the slices under cold running water or soaking them in a bowl of cold water for a few minutes. Pat them dry before putting them on your sandwich.