Veggie Lover's Club Sandwich

• 1/2 Hass avocado, pitted
• 2 tablespoons white balsamic or white wine vinegar
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon fat-free plain Greek yogurt
• 2 large cloves garlic, minced
• 12 slices whole wheat or sprouted grain bread, lightly toasted, if desired
• 1 cup packed baby arugula or mizuna
• 2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese
• 1/2 cup thinly sliced red onion
• 1/3 cup packed sun-dried tomatoes, fully rehydrated
• 1/2 cup thinly sliced unpeeled English cucumber
• 1/3 cup thinly sliced pepperoncini (about 1 ounce)
• 2 1/2 ounces thinly sliced provolone
• 1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers

1. Squeeze or scoop the avocado from the skin into a small bowl.
2. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread.
3. Thinly spread the avocado mixture onto one side of each slice of bread.
4. Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes.
5. Place 4 of the remaining slices on top, avocado-side down.
6. Top with the cucumbers, pepperoncini, provolone and roasted peppers.
7. Place the remaining bread slices on top, avocado-side down.
8. Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

avocado, white balsamic, fresh oregano, yogurt, garlic, whole wheat, arugula, mozzarella cheese, red onion, tomatoes, cucumber, pepperoncini, provolone, red bell pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/veggie-lovers-club-sandwich-recipe.html (may not work)