Lunch today: veggie sandwich
During my (somewhat lengthy) college years, I spent a semester at Sierra College in Rocklin, California where the cafeteria made a really good veggie sandwich. I can’t explain why I still recall a sandwich so fondly, but there was just something about it - the crunch of the cucumber or the creaminess of the avocado, perhaps.
Since then, I’ve created my own version, tweaking it here and there, but turning it into a lunchtime staple at my house.
Pictured above: whole wheat bread, 1/2 of an avocado, tomato, red onion, cucumber, provalone, alfalfa sprouts and a touch of mayo.
Perfection.
