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CREAMY HONEY MUSTARD TOASTED AVOCADO SANDWICH
(makes 2 sandwiches or 4 pockets)
• 1/4 cup shredded carrot
• 1/4 cup cleaned and sliced mushrooms
• 1/4 cup sliced radishes
• 1 ripe Hass avocado, thinly sliced washed and dried fresh spinach leaves
• 1 tablespoon fresh chopped green onions
• 1/4 cup cream cheese, softened
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 4 teaspoons mayonnaise
• 8 slices whole wheat bread
1. Combine cream cheese, honey and mustard in a medium bowl. Mix well.
2. Add remaining ingredients except spinach and avocado. Mix lightly.
3. Spread mayonnaise onto one side of each piece of bread. Set aside.
4. Place 2 slices of bread, mayonnaise side down, onto preheated Sandwich Maker.
5. Spoon 2 tablespoons of veggie mixture onto the center of each piece of bread.
6. Add 2 thin slices of avocado. Layer spinach on top. Top with 2 slices of bread, may-
onnaise side up.
7. Close the lid and lock. Toast for 2-3 minutes or until bread is golden brown.
EZ LUNCH SANDWICH SNACKS
(makes 2 sandwiches or 4 pockets)
• 2-4 slices lunch meat (see list below)
• Condiments (see list below)
• 1 small onion, grated (optional)
• 2 oz. your choice (not processed) cheese, grated or sliced
• 4 slices your choice bread, buttered
1. Place 2 slices of bread, buttered side down, onto preheated Sandwich Maker.
2. Add condiments to both pieces of bread.
3. Sprinkle or place slice of cheese over tops of both pieces of bread. Cover with 1-2
slices of lunch meat.
4. Top with 2 slices of bread, buttered side up.
5. Close the lid and lock. Toast for 2-3 minutes. Allow to cool slightly, cut into pockets
and serve warm or cold.
Lunch Meat: Salami, bologna, corned beef, pastrami, turkey, smoked turkey, etc.
Condiments: Mustard, pickles, chutney, horseradish, chopped jalapeno peppers,
chopped onions, grilled onions, ketchup, cooked bacon bits.
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