Food & Cooking Recipes Lunch Recipes Avocado-and-Sprout Club Sandwiches 3.1 (9) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: NGOC MINH NGO Servings: 4 One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado, sharp radish, and tangy goat cheese. This recipe appears in our cookbook Martha Stewart's Vegetables (Clarkson Potter). Ingredients Assorted vegetables, such as cucumbers, red onions, lettuce, carrots, and radishes 2 ripe but firm avocados, halved, pitted, and peeled 12 slices whole-grain bread, toasted 4 ounces alfalfa, clover, or garbanzo sprouts 8 ounces fresh goat cheese, room temperature Olive oil, for drizzling Kosher salt and freshly ground pepper Directions Slice vegetables into thin rounds or matchsticks, as desired; tear lettuce and slice avocados. Dividing evenly, layer vegetables on 8 toast slices. Top with sprouts. Spread goat cheese on remaining 4 toast slices; then drizzle with oil, and sprinkle with salt and pepper. Stack sandwiches so that each has two layers of vegetables and one of cheese (cheese side down). Cut in half and serve. Originally appeared: Martha Stewart Living, February 1998 Rate It PRINT