Super Veggie Sandwiches

These sandwiches were inspired by our CSA box - when I saw all the yummy vegetables inside, I knew I wanted to combine them all in a vegetarian sandwich!  This is a perfect sandwich for a summer afternoon...sweet summer squash, crunchy carrots, and creamy avocado make the perfect fillings for hearty whole wheat bread.  You can leave off the cheese to make this vegan, if you prefer, or add it on for extra flavor.  Either way, you'll be in vegetable heaven!

Super Veggie Sandwiches

Serves 2

2 patty pan squashes, sliced crosswise into thick slices

Olive oil

Seasoning salt (of your choice - I used a Mediterranean blend)

1 avocado

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.