This sandwich is an old-school favourite – but really, who could resist salad, alfalfa sprouts and cheddar on really good sourdough?! Simple, delicious and swiftly assembled it’s comfort food with nutritional credentials.
Ingredients (makes 2)
4 slices quality sourdough (we used The Bread & Butter Project’s wholemeal sliced loaf)
1 Tbsp mayonnaise (we used Doodles Creek which is made from free range eggs)
½ avocado, roughly mashed
3 pieces Barambah sliced Cheddar, halved
1 small carrot, peeled & grated
½ cup alfalfa or other sprouts
sea salt & freshly ground black pepper
- Spread the mayonnaise over two slices of bread.
- Spread the avocado over the remaining two slices and season liberally. Divide the cheese slices between the avocado-covered bread then add the carrots and sprouts and season.
- Top with the mayonnaise-covered bread, halve and enjoy!