My favorite Greek salad ingredients sandwiched between layers of bread smothered with avocado and pesto. A quick, satisfying vegetarian lunch (vegan if you use cheese-free pesto). Recipe yields 1 sandwich so multiply as necessary.
Pit and peel the avocado half and mash it with a fork. Use a butter knife to spread avocado on one slice of bread. Spread a layer of pesto on the other slice of bread.
Top the avocado bread with a single layer of roasted red bell pepper. Then add a layer of cucumber slices, red onion, olives and spring mix. Use a spoon to sprinkle some balsamic reduction over the lettuce. Place the pesto slice on top, pesto side down.
Make it vegan: See basil pesto recipe notes on how to make the pesto vegan. This recipe is otherwise vegan.
Make it gluten free: Use your favorite gluten-free sandwich bread.
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