Vegetarian club sandwich

Ingredients:

• 12 slices whole grain bread, lightly toasted if desired
• Half a Hass avocado, pitted
• 2 tablespoons white balsamic or wine vinegar
• 1 tbsp finely chopped oregano
• 1 tbsp plain low-fat yogurt
• 2 large cloves garlic, minced
• 1 cup arugula, mizuna kale, or other leafy greens
• 75 g thinly sliced ​​smoked tofu or smoked mozzarella
• 0.5 cup thinly sliced ​​red onion
• 1/3 cup sun-dried tomatoes, swollen
• 0.5 cup thinly sliced ​​cucumber
• 1/3 cup thinly sliced ​​pepperoncini peppers (about 30 g)
• 75 g thinly sliced ​​provolone cheese
• 1 large orange or red baked sweet peppers, cut into 12 pieces

Preparation:

1. Squeeze or scrape the avocado into a small bowl. Mash with a fork and mix with vinegar, oregano, yogurt, and garlic to form a smooth spread. Spread a thin layer of the avocado mixture on one side of each slice of bread.
2. Top 4 slices with arugula, tofu, onion, and sun-dried tomatoes. Top with 4 more slices, avocado side down. Top with cucumbers, pepperoncini, provolone, and roasted bell peppers. Top with the remaining bread slices, avocado side down.
3. Pierce each sandwich with a bamboo skewer, cut in half diagonally with a serrated knife and serve.