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Avocado-and-Sprout Club Sandwiches


One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado, sharp radish, and tangy goat cheese. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

  • Servings: 4
  • Yield:

Photography: NGOC MINH NGO

Source: Martha Stewart Living, February 1998


  • Assorted vegetables, such as cucumbers, red onions, lettuce, carrots, and radishes
  • 2 ripe but firm avocados, halved, pitted, and peeled
  • 12 slices whole-grain bread, toasted
  • 4 ounces alfalfa, clover, or garbanzo sprouts
  • 8 ounces fresh goat cheese, room temperature
  • Olive oil, for drizzling
  • Kosher salt and freshly ground pepper


  1. Slice vegetables into thin rounds or matchsticks, as desired; tear lettuce and slice avocados. Dividing evenly, layer vegetables on 8 toast slices. Top with sprouts. Spread goat cheese on remaining 4 toast slices; then drizzle with oil, and sprinkle with salt and pepper.

  2. Stack sandwiches so that each has two layers of vegetables and one of cheese (cheese side down). Cut in half and serve.

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