Super Veggie Sandwiches
2 patty pan squashes, sliced crosswise into thick slices
Seasoning salt (of your choice - I used a Mediterranean blend)
Juice of 1/2 lime
Pinch of sea salt
4 slices whole grain bread, toasted
2/3 cup grated carrots
4 thin slices Fontina cheese
1. Preheat the oven to 400 degrees. Line a large baking sheet with foil. Brush the squash slices with oil, and then arrange on the foil-lined baking sheet. Sprinkle with the seasoning salt. Roast, flipping once, until the squash is browned and tender.
2. Meanwhile, mash up the avocado and mix it with the lime juice and salt.
3. When the squash is roasted and the bread is toasted, assemble the sandwiches. Divide the avocado mixture in half, and spread on two slices of bread. Layer with the slices of squash. Layer on the grated carrot, and then top with the Fontina cheese. Top with the remaining bread slices. Cut each sandwich in half, and serve.