Ingredients
1/2 Hass avocado, pitted
2 tablespoons white balsamic or white wine vinegar
1 tablespoon finely chopped fresh oregano
1 tablespoon fat-free plain Greek yogurt
2 large cloves garlic, minced
12 slices whole wheat or sprouted grain bread, lightly toasted, if desired
1 cup packed baby arugula or mizuna
2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese
1/2 cup thinly sliced red onion
1/3 cup packed sun-dried tomatoes, fully rehydrated
1/2 cup thinly sliced unpeeled English cucumber
1/3 cup thinly sliced pepperoncini (about 1 ounce)
2 1/2 ounces thinly sliced provolone
1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers
METHODS
Bearings
Press or scoop the avocado from the skin into a little bowl. Squash with a fork and blend in the vinegar, oregano, yogurt and garlic to make a smooth spread. Daintily spread the avocado blend onto one side of each cut of bread.
Top 4 of the cuts of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the rest of the cuts to finish everything, avocado-side down. Top with the cucumbers, pepperoncini, provolone and cooked peppers. Place the rest of the bread cuts to finish everything, avocado-side down.
Embed bamboo picks into each sandwich, cut down the middle on the inclining with a bread blade and serve.