Toasted cheesy herbed sun dried tomato & avocado sandwich

So I've never really embarked on a delectable sandwich and today was the day I was going to do so. I think I can safely say I met the mark with this one. All my favorite things wrapped in cheese. It just doesn't get much better for a sandwich. I tried to make it 100% healthy, but the butter, cheese, and olive oil were just what it needed to complete its delectability. That's a word now. It could be worse, I could be indulging in a big mac. My favorite part about this sandwich is the contrast of the delicious crunchy, crispy texture of the bread against the gooey cheese. This is jam packed with nutrients and fresh herbs are a must!

Ingredients:

5 fresh Oregano leaves

1 tablespoon of Bragg's Organic Apple Cider vinegar. (I've been finding a use for this in almost everything. In addition to my shot of two tablespoons in the morning, it adds such a healthy and sweet & tangy kick to food.)

1 small-medium size ball of fresh mozzarella cut into 8 thin circle slices

1.5 tspn garlic

1 ripe avocado

8 thin strips of red onion

6 julienne cut sun dried tomatoes

4 fresh broccoli florets

1/4 cup no fat mozzarella shredded cheese

2 slices of Italian 5 grain bread (Bought at Publix)

1 tblspn i can't believe it's not butter

1 tblspn cold pressed extra virgin olive oil

1 tspn sea salt

Recipe:

Get out a bowl. Make small scoops of the the avocados entirety into the bowl. Follow with the broccoli, sun dried tomatoes, onions, garlic, ACV, and sea salt. Then, mix GENTLY, so as not to break up the avocado into mush, but get the flavor on the added veggies.

Put that aside and set your oven to broil at 350 degrees, while you butter your two slices of bread. (The bottom of one, the top of the other) Gently scoop half the mix onto the bottom bread slice, butter side down. Lay the slices of mozzarella on top of that. Then scoop the rest of the mix and repeat. Top with shredded mozzarella and top that with the remaining slice of bread, butter side up.

Put the sandwich onto two layers of tin foil, drizzle it with the olive oil, and set in the oven for about 3 min (or until browned) Then, gently turn the sandwich over and cook that side until browned and the cheese reaches your idea of sufficient gooeyness. For me, it's not done until the cheese is oozing out onto the plate. Enjoy! I certainly did.

I have to confess, i took the pictures too early the first time around. I put it back in for another minute to get it more melted! But it melted so much it covered all the beauty that was the vegetable colors, so i'm happy with the photographic outcome. :)