This recipe makes one sandwich but if you need more, double the recipe for two, triple it for three, etc. Make the pickled red onions the day before. Any leftover onions will keep in the refrigerator for at least a week. They are also an awsome topping for your favorite burger.
2 slices fresh multigrain bread (such as Dave’s Killer Bread)
2 tablespoons Vegenaise
1 teaspoon prepared horseradish
½ ripe avocado (sliced)
2 slices fresh mozzarella (¼-inch slices)
2 slices green heirloom tomato (¼-inch slices)
4 slices cucumber (1/8-inch slices)
¼ cup pickled red onions (see recipe below)
2 leaves butter lettuce (rinsed and dried)
Pickled cucumbers (to serve on the side)
Pickled Red Onion Ingredients:
1½ cups boiling hot water
1 cup distilled white vinegar
3 tablespoons sugar
½ teaspoon Mexican oregano
1/8 teaspoon salt
1 medium red onion (cut in half and sliced thin)
1 serrano chili (halved lengthwise)
1/8 teaspoon red pepper flakes
Pickled Red Onion Directions:
In a glass mixing bowl, combine hot water, vinegar, sugar, oregano, and salt. Stir until sugar and salt are totally dissolved. Add onions, chili and pepper flakes. Stir to blend. Cover and refrigerate until ready to use.
Toast the bread and spread both slices with one tablespoon Vegenaise and 1/2 teaspoon horseradish. Top the bottom slice with the avocado, mozzarella, tomato, cucumber, pickled onions, and lettuce. Lay the other slice of toasted bread on top, Vegenaise side down, and press gently. Slice in half. I like to serve these with pickled baby cucumbers.
Note: Wrapping the sandwiches in parchment paper prior to cutting helps to hold them together.