Reluctant Housewife: California Veggie Sandwich
Updated: Oct 14, 2019
I'm a native Californian. So much so that my family has been here since the gold rush era. I'm saying, it's been a while. And, having grown up in Los Angeles I'm definitely what you'd imagine a L.A. eater to be, healthy. It's true. I really will take the fruit over cake these days and I eat more vegetables in a day than most people get in a few of them. I love healthy food so much that when my mom was pregnant with me she actually craved fruits and veggies and this California Veggie Sandwich was her go to craving for me.
I actually didn't know this until well into my adulthood after I had been eating this sandwich for most of it and loving every bite. I guess it's true, babies know what they like!
This easy and super delicious sandwich is something you can absolutely build upon or leave as is. Add some meat like prosciutto or bacon and seasoning dijon mustard or balsamic to kick it up a notch. It's simply wonderful the way it is but there's always room for improvement!
Watch the Reluctant Housewife episode here and grab the recipe below!
California Veggie Sandwich
sprouts or micro greens
vegan or regular cream cheese
salt and pepper to taste
Take two pieces of bread and lay them next to each other. Add cream cheese to one piece of bread and your avocado to the other. Smear the avocado if you like or keep it in slices.
Cut about six small slices of cucumber and lay flat to one side of your bread. Add salt and pepper to taste.
Take micro greens and stick to the other piece of bread.
Take a small amount of arugula and add to a small bowl with a drizzle of olive oil. Coat and then add to one side of your sandwich.
Squeeze a half of a lemon on sandwich. You may not need all of it. Just a drizzle is fine.
Put one half of the sandwich on top of the other and enjoy!