Ingredients

Assorted vegetables, such as cucumbers, red onions, lettuce, carrots, and radishes

2 ripe but firm avocados, halved, pitted, and peeled

12 slices whole-grain bread, toasted

4 ounces alfalfa, clover, or garbanzo sprouts

8 ounces fresh goat cheese, room temperature

Olive oil, for drizzling

Kosher salt and freshly ground pepper

Preparation

Slice vegetables into thin rounds or matchsticks, as desired; tear lettuce and slice avocados. Dividing evenly, layer vegetables on 8 toast slices. Top with sprouts. Spread goat cheese on remaining 4 toast slices; then drizzle with oil, and sprinkle with salt and pepper.

Stack sandwiches so that each has two layers of vegetables and one of cheese (cheese side down). Cut in half and serve.