Summer Sandwich

The idea of this sandwich came to me when I had leftovers of my Spinach Pepita Dip and a couple baked yams in the refrigerator. Summer, or early fall, is the best time of the year for the most flavorful and juiciest tomatoes- I can never have enough of them. Top it with avocado slices, micro greens and finish it with balsamic vinegar. For this sandwich I used sprouted grains bread with a variety of seeds.

Here’s what you’ll need for two sandwiches:

• 2 slices of bread toasted

• Spinach Pepita Dip

• 1 baked yam, remove the skin and mash it with the fork in a small bowl

• 1 Avocado sliced

• 1 large Tomato sliced

• Sea salt and freshly ground black pepper

• Aged Balsamic Vinegar

• Hemp seeds or toasted sunflower seeds to garnish with

• Greens – Microgreens or any greens you have on hands.

Instructions:

1. Make the Spinach Pepita Dip.

2. Spread two pieces of bread with the Spinach Pepita Dip,  Layer with smashed yam, sliced avocado and tomatoes.

3. Sprinkle with salt and  freshly ground black pepper. Drizzle with a touch of aged balsamic vinegar, hemp seeds or toasted sunflower seeds.

4. Top with micro-greens.

Enjoy!

I love this recipe as it is, but like all sandwich recipes, it’s super flexible. Instead of Pepita Spinach Dip you can use Pesto or another of my favorites- Beet Hummus. The options are endless!