I started making these sandwiches years and years ago and just recently rekindled my love of them after purchasing carrots from Starlight Gardens. If you have never experienced fresh organically grown carrots, add it to your bucket list. I made these for dinner a few nights ago and my older daughter stated mid appreciation eyeroll, "If you're including recipes on the website, this one definitely has to be there." 

 - Mindi Murphy

​

Sliced bread, whole wheat, whole grain, or sourdough, lightly toasted

Avocado, peeled, pitted, lightly mashed

Carrots, peeled and shredded

Alfalfa sprouts, arugula, or similar

Swiss cheese slices

Mayonnaise, homemade if possible

Bacon, optional

​

For each "sammich" (as my children have dubbed them) layer the ingredients to your liking. Carrots and sprouts will spill out the sides no matter what you do, so just roll with it. I have found that the following order works best: mayo, avocado, carrots, cheese, sprouts or greens, mayo on the second slice. Cut each sammich in half and once you pick it up, you are pretty much committed to not putting it down if you prefer the least amount of mess possible.

P.S. the bacon is optional, but everything is better with bacon. It doesn't matter where you layer it in the sandwich, but 2 layers is also better.

​

​