mayo and mustard, to taste
6 leaves romaine lettuce
1 small carrot
1/2 small cucumber
salt and freshly ground pepper, to taste
1/8 head red cabbage
1 avocado
handful of sprouts
3 slices tomato
thin slices red onion
Start off by prepping your vegetables. Trip the lettuce leaves to the size of your bread. Julienne or shred the carrot, thinly slice the cucumber and cabbage. Pit and peel the avocado and thickly slice. Toast the bread and let cool (so it doesn’t get soggy). Spread on mayo and mustard to taste and build your sandwich: 1/2 of the lettuce leaves, carrots, cucumber, salt and pepper, cabbage, avocado, sprouts, tomato, onion, then the remaining lettuce and top slice of bread. Wrap tightly in parchment paper or wax paper and slice in half. Enjoy immediately!