Okay, you can laugh at me.
Wait, I haven't told you for what yet.
So these first two pictures are of the first sandwich I made, and the last two are of the second.
Can you tell the difference?
The second one's a little sturdier, toastier and, perhaps, more photogenic.
A photogenic sandwich. Wow. That's what our blog posts have come to.
But you know what I mean, right?
Okay, NOW you can laugh . . .
Here's the recipe for this absolutely delicious lunch that serves 2.
Ingredients
4 slices good quality rye bread
Thousand Island Dressing (see recipe below)
1 firm avocado, halved, pitted, removed from skin and thinly sliced
Sea salt and ground pepper
1/2 cup sauerkraut
1 firm tomato, thinly sliced and patted dry with paper towel
Directions
Lightly toast bread and spread all slices with dressing. Place sauerkraut on bottom slices. Distribute avocado slices evenly on top of sauerkraut. Season avocado with salt and pepper. Top avocado with tomato and bread. Cut sandwich diagonally and serve with extra dressing on the side.
Thousand Island Dressing
1 cup vegan mayo
1/2 cup ketchup
3/4 cup dill pickles diced
Pepper
1/4 cup pickle juice
(Mix all ingredients in a container. Serve.)
Recipe credit: Roberto Martin, "Vegan Cooking for Carnivores." 2012
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