A vegetarian sandwich bursting with flavor. What’s not to love? Adapted from Patricia Cobe, editor, Restaurant Business magazine
- 2 slices artisan whole grain bread
- 2 tablespoons Neufchâtel
- 1 tablespoon light mayonnaise
- 2 slices Roth Dill Havarti
- ½ avocado, thinly sliced
- 2 slices tomato
- 1 leaf romaine lettuce, washed and dried
- 3-4 slices yellow onion
- 1 teaspoon sunflower seeds
- ¼ cup alfalfa sprouts
- Spread Neufchâtel and mayonnaise onto bread.
- Layer Roth® Dill Havarti, avocado, tomato, lettuce, onion, sunflower seeds and sprouts onto one slice of bread.
- Top with remaining slice of bread and serve.