Sandwiches filled with healthier ingredients are in demand, and restaurants are obliging. At the legendary Wagshall’s Deli in Washington, D.C., hefty corned beef and pastrami sandwiches are a big draw, but this vegetarian sandwich is one of the top sellers. The sandwich is simple and flavorful, especially at this time of year when a lot of the ingredients are locally sourced
1 med. ripe avocado
1 med. ripe tomato
2 slices fresh sourdough bread
2 slices of Swiss cheese
Handful of alfalfa sprouts
1. Slice avocado and tomato.
2. On one bread slice, layer half the avocado slices; top with tomato slices, followed by cheese slices, a handful of alfalfa sprouts and a final layer of avocado slices.
3. Complete sandwich with second slice of sourdough bread. Cut in half and serve.