A few years ago, I was searching for some vegetarian recipes that I could make for my youngest son, (a new convert to the vegetarian lifestyle), when I came across this simple, yet delicious sandwich recipe. I think I made it for him ONCE…and then he decided to move…far away! To far away to make him a sandwich once in a while!! Oh well. I don’t think the sandwich had anything to do with his decision to move…because it’s DELICIOUS!! Whole wheat bread, muenster cheese, avocado, tomato, lettuce and a creamy herb mayo. Sounds like lunch today. When he reads this, maybe he’ll make it …and think of me 🙂

Veggie Sandwich

2 Slices whole grain bread

Half an avocado, pitted

2 Tbls. Herb Mayo (recipe below)

Pinch of salt

Pinch of pepper

3-4 leaves of lettuce

Tomato slices

1-2 Slices of Muenster cheese (or cheese of your choice)

1. Toast the bread. Scoop the avocado flesh out of the shell and slice it into long thin slices.

2. Spread each slice of toast with 1 Tbls. Herb Mayo. Arrange the avocado slices on top of the mayo on one slice of toast. Sprinkle the avocado with salt and pepper. Press down slightly so the avocado so it adheres to the toast and mayo. Place the lettuce on top of the avocado and then the tomato slices and the cheese. Top the sandwich with the other slice of toast. Press on the sandwich to make it compact.

3. Slice on the diagonal. ENJOY!

Herb Mayo

(Makes 1 Cup)

1/2 cup fresh basil leaves

1/2 cup fresh parsley leaves

1/2 cup minced fresh chives

2 Tbls. fresh thyme leaves

1 Cup mayonnaise

1 tsp. freshly squeezed lemon juice

1/2 tsp. sale

1/4 tsp. pepper

1. Pulse together the herbs in a food processor until they are finely chopped and resemble a paste.

2. Add mayonnaise, lemon juice, salt and pepper. Blend together until the mayonnaise is bright green. The Herb Mayo will remain fresh in a tightly sealed container in the fridge for 1 to 2 weeks.

(recipe adapted from Clinton St. Baking Co.)