A vibrant open-faced sandwich with creamy herb dressing, fresh vegetables, mozzarella and sprouts on multigrain bread.
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| 1/4 cup basil | Purée basil, chives, mayo, yogurt & oil until smooth | Season dressing with salt & pepper | Spread dressing on bread; layer avocado, season | Top with cucumber, mozzarella & sprouts; close |
| 1/4 cup chopped chives | ||||
| 1/4 cup mayonnaise | ||||
| 1/4 cup plain whole-milk Greek yogurt | ||||
| 2 Tbsp extra-virgin olive oil (for dressing) | ||||
| 1 lemon half (zest & juice) | ||||
| 1/4 English hothouse cucumber, thinly sliced | Toss cucumber with lemon juice, oil, salt & pepper | |||
| 1 lemon half (juice) | ||||
| extra-virgin olive oil (for drizzling) | ||||
| 4 slices multigrain bread | ||||
| 1 avocado, thinly sliced | ||||
| 225 g mozzarella, sliced 1/4" thick | ||||
| 2 cups sprouts (such as alfalfa or broccoli) |
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