Sprouts, Avocado, and Cheddar Sandwich: A Tasty Light Lunch

Yesterday, I made a sandwich for lunch. (I also threw away two dozen old magazines. And made a donation pile for Goodwill. And listed things to sell on Amazon and eBay.)

A beautifully made sandwich filled with tomatoes, mixed greens, avocado, and cheese.

Here is how the sandwich part went.

1. I took two pieces of bread, covered one with sliced raw cheddar and stuck them in the 350-degree oven for a little while (maybe five to ten minutes).

An image of pieces of bread with one filled with thin slices of cheese.

2. I sliced an avocado in half, removed the pit, sliced the flesh while it was still inside the skin.

A close up image of a halved ripe avocado with its pit removed.

3. When the bread was good and toasted and the cheese all melty, I put avocado slices on the plain piece.

An image of two pieces of bread with one covered with mashed avocado and the other with thin slices of cheese.

4. I sliced a big, fat, juicy red tomato into slices.

An image of a ripe tomato, one whole a few slices beside it.

5. Lettuce (aka mixed greens) goes on top of the avocado, then tomato, then salt and pepper — they’re key.

An image of a bread with tomato slices, mixed greens, and mashed avocado.

6. I wanted to add sprouts, but all I could find at Trader Joe’s were microgreens. They’re fun.

A close up image a slice of bread topped with sprouts, ripe tomato slices, mixed greens, and avocado.

7. The cheesy piece of bread goes on top, and BAM.

8. Pure deliciousness.

A halved sandwich, with its edges removed.

Happy Thursday. Happy simplicity.

Hope you have a few good things — like sandwiches or clean shelves or very basic, unremarkable blog posts — to stop and enjoy today.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

23 thoughts on “Sprouts, Avocado, and Cheddar Sandwich: A Tasty Light Lunch”

  1. It’s amazing how really simple, fresh food can be just as satisfying as a meal that takes hours to prepare. Last night I had an Asian-inspired salad with avocado that this sandwich is reminding me of. The ALT sounds delicious too!

  2. YUM! I just ate a huge bowl of mac and cheese. And, now you have me thinking about that avocado sitting on the table. Maybe it’s time for a sandwhich . . .

  3. OK, so I can’t have a BLT without the “B” part… but I’m all about adding avocado! It’s a delish combo!! I’m also loving the addition of cheese– I like how you think!

  4. Jacqui, Pretty sure it was a conversation with you that prompted me to pull out the Polaroid. So thank you!

    Ginger, When Tim and I made these over the New Year’s holiday, it was with turkey bacon. Excellent! Try it! : )

    Joanna, Right? I love them!

    Elise, So true. I love how you said that.

    Leslie, Definitely! Do it!

    Lisa, It was an organic one from Whole Foods. They’re never quite the same in winter, but it was good. : )

    Anne, If you stuff them in a sandwich, you don’t even notice!

    Sis, Good! Hope you enjoy!

    Jenny, Maybe a GF bread?

    Antonietta, Great minds think alike!

    Tim, Thank you for the inspiration!

    Food Hound, Ha! Well add the B! Enjoy!

  5. Alright, this may sound weird….but even though your sandwich looks like I can have a million of those for lunch, what I’m truly loving is that semi-transparent cutting board you have. We used to use glass exactly like those back in architecture school while making models!

    P.S.:- Lan, I agree with you in all totality.

  6. ALT sounds much better than BLT. Most definitely. Fortunately I happen to love avocado so this is both healthy and delicious to me.



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