Gut-Friendly Veggie Sandwich

 

 Ingredients

2 tbsp whole-milk plain strained (Greek-style) yogurt

2 tbsp cream cheese (1 ounce), at room temperature

1½ tbsp refrigerated basil pesto

2 (1½-ounce) slices sprouted whole-wheat bread, toasted

1 small clove garlic, peeled

½ cup frozen artichoke hearts, thawed, coarsely chopped and patted dry

½ cup shaved asparagus

1 tbsp extra-virgin olive oil

2 pickled cherry peppers, thinly sliced (about ¼ cup), plus 1 teaspoon brine, divided

1 small  tomato, sliced ¼-inch thick

½ cup packed spring mix salad greens

Preparations

Combine 2 tablespoons each yogurt and cream cheese and 1½ tablespoons pesto in a small bowl; stir until smooth. Place 2 toast slices flat on a cutting board; gently rub garlic clove on top side of both slices until evenly coated. Spread both with the yogurt mixture (about 2 tablespoons each).

Combine artichoke hearts, ½ cup asparagus, 1 tablespoon oil and 1 teaspoon pickled pepper brine in a medium bowl; toss until fully coated. Arrange tomato slices on top of 1 toast slice. Top with the artichoke mixture, ½ cup spring mix and sliced pickled peppers.

Top with the remaining toast slice, yogurt-side down. Cut in half diagonally and serve.

 

 

 

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