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Veg out with this summer baguette sammie


Serves 2-3

1 tablespoon each: mayonnaise, Dijon mustard, such as “Grey Poupon”


1 (eight-inch long) baguette or a thin loaf of Italian bread, white or wheat
1 ripe avocado
1/4 lb. thinly sliced cheese; smoked mozzarella, provolone, pepper jack, or your favorite
1 cup fresh spinach leaves, washed and dried
1 small tomato, plum tomatoes work well
1 small red onion

1. Stir the sauce together in a small bowl and set aside. Using the bread knife, slice the baguette in half lengthwise. 
2. Carefully cut open the avocado, using a paring knife. Scoop out the flesh with a spoon and spread, or mash, half the avocado on the bottom piece of bread. Lay the cheese slices on top of the avocado.
3. Lay the spinach leaves on top of the cheese. Using a serrated knife, slice the tomato into thin slices. Using a paring knife, slice the onion into thin circles, throwing out the ends. Lay the tomato and onion slices on the sandwich.
4. Spread the sauce onto the top layer of bread and press it down onto the sandwich. Wrap in butcher paper and refrigerate or place toothpicks every two inches and slice the sub, with the bread knife, into four pieces.

BY ANNE VASSAL ON 6/30/2013 12:00:00 AM

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