This colorful sandwich is loaded with lots of fresh crunchy veggies and a lemony almond "ricotta" spread.
For the basil almond ricotta:
1 cup blanched almonds
2 tablespoons extra-virgin olive oil
¼ cup fresh basil
1 medium clove garlic, finely chopped
¾ teaspoon kosher salt, or more to taste
zest and juice of one medium lemon (about ¼ cup of fresh lemon juice)
For the sandwich:
2 slices of good quality bread, toasted and slicered
¼ small red cabbage
1 cup sprouts
salt and pepper to taste
Soak the almonds in enough water to cover for 1 hour. Rinse and drain the almonds and add to the bowl of a food processor along with ⅓ cup water, the olive oil, basil, garlic, salt, lemon zest, and juice. Process until smooth but still has some texture, you are looking for the consistency of cheese. Add extra water a tablespoon at a time until you reach the desired thickness. Taste and adjust seasoning as desired.
Prepare the veggies:
Use a grater or mandolin to finely julienne the carrot, beets, and cabbage. Thinly slice the cucumber and tomato. Cut the avocado in half, remove the pit and skin and thinly slice into wedges. To assemble, take a slice of bread, spread a generous amount of the ricotta on top and add ½ the cabbage, carrots, and beets, cucumber, tomato, avocado, and sprouts. Wrap the sandwich tightly in parchment paper and then using a serrated knife cut in half. Serve immediately and enjoy!