Veggie Sandwich with Dill Mayo

So if you're still on a sugar high from the Butterfinger cake, here's a cure!

Okay so I know this is just a sandwich and everyone can make one, but seeing as it's garden season and ours will be ready soon, we wanted to share this deliciousness with you.

We did a trial run today to see what we can make with all our delicious veggies.  Sure unless you live in California, you will still have to buy Avocados and cheese but believe me it's worth it.

This is so tasty that you won't even miss the meat and we are a meat eating couple. If we didn't miss it, you won't either.

Here's what you need:

I made my own Dill Mayo, which consisted of real mayo, dill, and parmigiana cheese. Stir this all up and it's ready to use.

Slice the tomatoes, avocados and cucumbers.


I don't think I need to tell anyone how to make a sandwich (But if I do....maybe you shouldn't be in a kitchen!)  So here's the pictures on how I did it.

Ingredients: 

• 4 slices of your favorite bread (we used honey wheat)
• 2 Avocados (sliced)
• 1 Cucumber (sliced)
• Alfalfa sprouts
• 2 Tomatoes (sliced)
• 2 slices American Cheese
• Dill Mayo (See recipe above)

Directions

1. Pile high 
2. Enjoy!

Nutrition Facts

Serving Size 254 g

Amount Per Serving

Calories 375 Calories from Fat 173

% Daily Value*

Total Fat 19.2g 30%

Saturated Fat 5.3g 26%

Trans Fat 0.0g

Cholesterol 22mg 7%

Sodium 648mg 27%

Total Carbohydrates 42.2g 14%

Dietary Fiber 6.4g 26%

Sugars 8.9g

Protein 10.9g

Vitamin A 14% • Vitamin C 20% Calcium 18% • Iron 19%