Yield: 12 sandwiches
|12 \N||French bread rolls, 8-10\"|
|3 \N||Carrots; shredded|
|½ \N||Hothouse cucumber|
|20 \N||Fresh mushrooms|
|½ \N||Red onion|
|\N \N||Vinaigrette dressing preferably homemade|
Slice French rolls in half lengthwise. Score the cucumber lengthwise evenly down all sides of the peel with the tines of a fork. Peel and pit avocados; cut into slices.
Using a very sharp knife or (preferably) a mandolin, slice cucumber, mushrooms, onions and tomatoes into very thin slices. Set each vegetable aside separately.
Drizzle a little dressing over the bread halves. Place some carrot shreds on each bottom half, then layer on the mushrooms, avocado slices, a little more dressing, the cucumbers, onions and tomatoes.
Place top halves of bread over filling and slice each sandwich in half, securing each portion with a long wooden pick.
From: Karen Mintzias
Submitted By KAREN MINTZIAS On 03-13-95