ALT (Avocado, Lettuce and Tomato) Sandwiches
summer squash saute with feta and mint
Our vegetarian-friendly version of a BLT features creamy avocado for an equally irresistable twist on the classic. The summer squash side dish is packed with flavor from feta and mint.
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Ingredients
Avocado, Lettuce and Tomato Sandwiches:
- Tomatoes, heirloom preferable - 3/4 lb , sliced
- Lettuce, any crisp variety like Romaine or Boston leaf - 1 head , leaves separated
- Avocados - 1
- Sandwich bread - 8 slices
- Mayonnaise - 4 Tbsp
Summer Squash Saute with Feta and Mint:
- Summer squash (sub zucchini) - 1 lb , sliced at a bias into 1/2" (1.2 cm) pieces
- Onions, red - 1/2 , thinly sliced
- Mint, fresh - 2 Tbsp , chopped
- Cheese, feta - 3 oz , crumbled
- Olive oil - 1 Tbsp
- Vinegar, red wine - 1 tsp
- Red pepper flakes (opt) - 1/2 tsp
Prep
- Squash / Onions - Prep as directed. (Can be done up to 3 days ahead)
- Tomatoes / Lettuce / Mint / Feta - Prep as directed. (Can be done 1 day ahead)
- Avocados - Slice.
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Make
- Heat a skillet or saute pan over medium-high heat. Add oil and onions with a sprinkle of salt. Saute until softened, 2 to 3 minutes. Add squash and continue cooking until squash is tender, 5 to 6 minutes more. Remove from heat and stir in mint, vinegar and red pepper flakes (if using). Season with some salt and pepper. Transfer to a serving plate and sprinkle feta over the top.
- Toast bread.
- Assemble each sandwich by spreading toast with mayonnaise. Top with tomatoes, lettuce and sliced avocado. Serve with squash on the side and enjoy!
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