Make the cream cheese spread: Combine the softened cream cheese, Greek yogurt, salt, pepper, onion powder, & herbs. Use fresh herbs if you have them; they seriously make this sandwich over the top. Use dried herbs if you don't have fresh: 3/4 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon chives. Mix really well until the spread is creamy. Set aside.
Toast the bread: Toast in the oven, right under the broiler or in a toaster. If you are broiling, preheat your broiler for 1-2 minutes. Put all the slices of bread you plan to use on a large baking sheet. Spread the tops with soft butter, if you want this to be the BEST sandwich.
Prep the tomatoes: Slice your tomatoes about 1/4 inch thick. Set the slices on paper towels. Sprinkle the top of each slice with salt and pepper and let them rest. (this helps get rid of excess moisture to prevent a soggy sandwich)
Make the avocado spread: Cut the avocados and scoop out the flesh onto a plate or cutting board. Mash with a fork. Add the juice of 1/2 lemon and salt. Stir to combine.
Sandwich assembly: On one side, add a layer of the herby cream cheese spread. On the other piece of bread, add a good smear of mashed avocado. Layer the veggies on your sandwich in this order: 1) tomatoes on top of the cream cheese 2) as many layers of thin sliced cucumbers as you want 3) micro greens 4) onions 5) slice of cheese, 6) spinach last, which will stick perfectly to the avocado spread on the other bread slice. I promise there's a method to this madness haha!
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.