Green Machine Avocado Sandwich

Green Machine Avocado Sandwich

This green machine avocado sandwich is what dreams are made of. Simple ingredients like avocado, cucumber and arugula are all held together with roasted garlic aioli. Can I get a heck yea? Not to mention I used a sour dough bread from the Wegman’s bakery that is just plain amazing. The key this sandwich though is really the aioli. Slow roasting garlic in the oven is a crucial step to creating depth in the sauce.

I just picked up a 3 in one blender by Ninja that has a small smoothie sized attachment that is so perfect for blending up small batch sauces like this. If anyone needs me ill be in the kitchen blending just about anything… Back to the sandwich! It is so so so important to season your vegetables! People are so afraid of a little salt, but in reality, the amount that you might put in your home cooked food is nowhere near the amount thats in anything remotely processed. Im talking canned veggies, store brand bread, even protein bars! I’m not saying there is anything wrong with those foods, but I am saying that salt is nothing to be afraid of. The tiniest pinch goes such a long way in getting ingredients to really shine. Well seasoned vegetables won’t necessarily be salty, but they will have a more pronounced flavor.

 

This sandwich is:

Thick

Crunchy

Flavorful

Satisfying

This recipe has no ratings just yet.

Green Machine Avocado Sandwich with Roasted Garlic Aioli

November 1, 2018
: 2
: 15 min
: Easy

This green machine avocado sandwich is loaded with avocado, cucumbers, arugula and roasted garlic aioli. Skip the boring salad!

By:

Ingredients
  • 1 head garlic
  • 1/4 cup vegan mayo
  • 1/4 cup parsley
  • 1 lemon, divided
  • 1 cucumber
  • 1 avocado
  • 4 slices sourdough bread
  • 1 cup baby arugula
Directions
  • Step 1 1. Cut the top 1/2 inch off the head of garlic and wrap in foil. Pop it in a 250 degree oven for an hour, or until soft.
  • Step 2 2. When the garlic is cool enough to handle, squeeze it into a smoothie sized blender. Add the vegan mayo, parsley and 1/2 a lemons juice. Blend until not quite smooth. Place in an air tight container and store in the fridge.
  • Step 3 3. Slice the cucumber and avocado, then sprinkle with a little salt and pepper. Squeeze the remaining lemon juice over the veggies.
  • Step 4 4. To assemble the sandwich, smear the roasted garlic aioli on 2 slices of sour dough bread. Top one with the seasoned veggies and arugula, then top with the remaining slice of bread. Cut the sandwich in half and serve.

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