Martha Stewart Avocado-and-Sprout Club Sandwiches

Martha Stewart avocado-and-sprout club sandwiches are a crunchy, creamy vegetable sandwich with ripe avocado, alfalfa sprouts and tangy goat cheese that comes together in 20 minutes. Try this simple no-cook lunch for a weeknight dinner or a summer picnic, since it's all assembled from fresh produce and toast.

Layer the vegetables on the toast first and keep the goat cheese on its own slice. Skip that and the creamy spread soaks into the avocado, so the stack turns messy and loses its crunch.

Martha builds each club with two layers of vegetables and one layer of seasoned goat cheese, set cheese side down. A drizzle of olive oil, salt and pepper on the cheese slice also makes it taste like a dressing, so you don't need mayo or any other spread.

Martha Stewart Avocado-and-Sprout Club Sandwiches

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking timeminutes

Calories

520

kcal

Crisp vegetables, buttery avocado and fluffy sprouts stack between toasted whole-grain bread in this no-cook sandwich. The seasoned goat cheese slice adds a creamy, tangy layer that holds everything together.

Ingredients

• Assorted vegetables, such as cucumbers, red onions, lettuce, carrots, and radishes
  

• 2 ripe but firm avocados, halved, pitted, and peeled
  

• 12 slices whole-grain bread, toasted
  

• 4 ounces alfalfa, clover, or garbanzo sprouts
  

• 8 ounces fresh goat cheese, room temperature
  

• Olive oil, for drizzling
  

• Kosher salt and freshly ground pepper
  

Directions

• Prep the vegetables: Slice the cucumbers, red onions, carrots and radishes into thin rounds or matchsticks, then tear the lettuce and slice the avocados. Keep each vegetable in its own pile so it's easy to layer evenly.
• Layer the toast: Divide the vegetables and avocado evenly among 8 slices of toasted whole-grain bread. Then top each one with a handful of the sprouts.
• Season the goat cheese: Spread the room-temperature goat cheese over the remaining 4 toast slices. Then drizzle them with olive oil and sprinkle with kosher salt and freshly ground pepper.
• Stack the sandwiches: Stack each sandwich so it has two layers of vegetables and one of cheese, with the cheese side facing down. That keeps the creamy layer in the middle and the crunchy vegetables on the outside.
• Cut and serve: Cut each sandwich in half and serve right away. Serving them fresh keeps the toast crisp and the sprouts crunchy.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, OXO swivel vegetable peeler, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of goat cheese?

Cream cheese or ricotta works well, since both spread easily and have a similar tang. Season it with the same olive oil, salt and pepper so it keeps that dressed flavor.

Can I make these sandwiches ahead of time?

Prep the sliced vegetables and the seasoned cheese up to a day ahead and keep them in separate containers in the fridge. Toast the bread and assemble just before serving, because the avocado browns and the bread softens if the sandwiches sit.

How do I keep the avocado from turning brown?

Slice the avocado right before you build the sandwiches, and add a squeeze of lemon or lime juice if you need to wait. Since the recipe uses ripe but firm avocados, they also hold their shape better when sliced.

Which sprouts work best?

Alfalfa, clover or garbanzo sprouts all work here, so pick whichever looks freshest at the store. Alfalfa and clover are light and crunchy, while garbanzo sprouts are a little heartier.

What's the most common mistake with these sandwiches?

Piling wet vegetables straight onto the toast is the biggest one, because the bread turns soggy fast. Pat the cucumbers and lettuce dry first, and toast the bread well so it stays crisp.