The Lyon's Veggie Sandwich

Yield: 10 servings

10 each whole wheat biga rolls (4 ozs. each)
20 oz. pepper Jack cheese, sliced
15 oz. avocado mayonnaise (puree 1 avocado per 1 cup mayonnaise)
10 oz. sprouts

FOR THE RIBBON SLAW:
8.75 oz. carrots
8.75 oz. zucchini
8.75 oz. summer squash
1 /4 cup purchased Zinfandel dressing

  1. FOR THE RIBBON SLAW: Julienne all vegetables on a mandolin. Marinate in the dressing in the refrigerator for 4 hours.
  2. PER SERVING: Spread 3 /4 ozs. avocado mayonnaise on each half of roll. On bottom half of roll, stack 2 oz. Jack cheese, 3 oz. ribbon slaw and 1 oz. sprouts.Top with other half of roll and slice for presentation.

Recipe from Helen Wechsler, Associate Director of Restaurant Operations, Boston College, Chestnut Hill, MA.