Yield: 12 sandwiches
| Measure | Ingredient |
|---|---|
| 12 \N | French bread rolls, 8-10\" |
| 3 \N | Carrots; shredded |
| ½ \N | Hothouse cucumber |
| 3 \N | Avocados |
| 20 \N | Fresh mushrooms |
| 3 \N | Tomatoes |
| 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