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California Sandwich
Makes 2 large sandwiches or 4 small wraps

Chive Spread:

• 1/4 CUP GREEK YOGURT OR MAYONNAISE (OR 2 TABLESPOONS OF EACH)
• 1 TABLESPOON FINELY CHOPPED FRESH CHIVES
• SALT AND PEPPER, TO TASTE

Avocado Salad:

• 1 AVOCADO, PEELED, PITTED AND DICED
• 1 TOMATO, CORED AND CHOPPED
• 1 CUCUMBER, PEELED, SEEDED AND DICED (OPTIONAL)
• SQUEEZE OF LIME JUICE
• 2 TABLESPOONS CHOPPED FRESH BASIL OR CILANTRO
• SALT AND PEPPER, TO TASTE
• 4 SLICES BREAD (PREFERABLY WHOLE GRAIN) OR 4 SMALL TORTILLAS (FLOUR OR MULTIGRAIN)
• 1/4 CUP ALFALFA SPROUTS
• 2 TO 4 SLICES PEPPER JACK CHEESE

To Make the Chive Spread:

• In a small bowl, mix the Greek yogurt and chives.
• Season with salt and pepper.
• Set aside.

To Make the Avocado Salad:

• In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro.
• Season with salt and pepper, and set aside.

To Assemble:

• Spread the chive-yogurt mixture on all four bread slices.
• Divide the sprouts between two slices of bread, and top with avocado salad and cheese.
• Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)