Instructions

• If your bread is not already toasted, toast the 4 slices. Lay the toasted slices on a work surface.
• Prepare the produce: peel and grate enough carrot to equal 1/2 cup; peel and slice the cucumber into 8 slices; slice the avocado into 6 slices; slice the tomato into 4 slices; rinse the small handful of sliced red onion if using; measure out 1 cup spinach and 1/2 cup broccoli or alfalfa sprouts.
• Spread the 1/3 cup hummus evenly over the inner side of each of the 4 bread slices.
• Decide which two slices will be the sandwich bottoms and leave their hummus sides facing up. Divide the remaining ingredients evenly between the two bottoms as follows: 1/2 cup spinach per sandwich (total 1 cup), 1/4 cup grated carrots per sandwich (total 1/2 cup), 4 cucumber slices per sandwich (total 8), 3 avocado slices per sandwich (total 6), 2 tomato slices per sandwich (total 4), and 1/4 cup sprouts per sandwich (total 1/2 cup). If using cheese, place 1 slice of Havarti or provolone on each sandwich (total 2 slices). If using red onion, divide the rinsed slices between the two sandwiches.
• Layer the ingredients on each bottom slice in this order (from bottom up): spinach, cheese (optional), grated carrots, cucumber slices, tomato slices. Sprinkle a light pinch of salt to taste over the tomato or cucumber layer.
• Continue layering: add the avocado slices, then the red onion (optional), and finally the sprouts.
• Place the remaining two bread slices on top of each assembled sandwich, hummus side down. Press gently, cut if desired, and serve immediately.