2 oz red cabbage, finely shredded (approximately ⅔ cup)
4 oz ripe tomato, sliced ¼ inch thick (3-4 slices per sandwich)
2 oz carrot, finely grated (approximately ⅔ cup)
4 oz English cucumber, thinly sliced lengthwise, approximately ¼ inch thick (3-4 slices per sandwich)
1 oz alfalfa or broccoli sprouts (approximately ½ cup)
1 medium avocado, sliced ½ inch thick
Salt to taste
Instructions
TOAST BREAD: Toast the multigrain bread well to help prevent a soggy sandwich.
ASSEMBLE SANDWICH: Start sandwich assembly by spreading 1 tablespoon of the Ginger Miso Sauce on two of the slices of toasted bread. This will be the base of the sandwich. On top of the sauce, layer 1 oz (⅓ cup) of the shredded red cabbage, an even layer of tomato slices, 1 oz of grated carrot (⅓ cup), an even layer of cucumber slices, .5 oz (¼ cup of the sprouts), and an even layer of the avocado. Sprinkle the avocado with some salt to taste and then top with another slice of bread.
FINISH SANDWICH: Give your sandwich a gentle press to help all of the layers stick together. Then, using a serrated knife slowly and carefully slice the sandwich down the middle. Serve immediately!
