Veggie Sandwich

For 2010 F&W Best New Chef Roy Choi, this is the sandwich version of green juice in between two buttery, toasted slices of hearty, whole wheat bread. Light and vibrant, it’s packed with a medley of refreshing greens including alfalfa sprouts, arugula, basil, cilantro, and romaine leaves. Cooling cucumbers and tomatoes are mellowed with creamy avocado and rich cheddar slices, then everything is drizzled with a tart citrus vinaigrette. For added oomph, substitute pesto for the mayonnaise and a lemony, herbaceous dressing for the vinaigrette.

What are alfalfa sprouts?

Alfalfa sprouts are the young germinated seeds of the alfalfa plant (Medicago sativa) harvested just as they sprout, hence their name. Their mild nutty flavor and slightly crunchy texture make them an ideal addition to salads, sandwiches, and even stir-fries. Alfalfa sprouts are high in protein and vitamins and are easy to grow at home or in the garden. 

Note from the Food & Wine Test Kitchen

Press on the bread slices into the skillet with the back of a spatula to ensure they brown evenly. Hold the sandwich together with a toothpick before slicing it.