Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Customize to suit your taste.
Makes 4 servings
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3 tablespoons red pepper jelly
8 sourdough bread slices
8 (1-oz.) provolone cheese slices
1 large avocado, cut into 12 slices
1/2 cup bean sprouts
3 tablespoons toasted pumpkin seeds
Kosher salt and freshly ground black pepper
4 tablespoons 1/3-less-fat cream cheese, softened
Hands-on: 15 Minutes
Total: 15 Minutes
Spread pepper jelly on 1 side of 4 bread slices; layer each with cheese, avocado, and sprouts. Sprinkle with pumpkin seeds and salt and pepper to taste. Spread cream cheese on 1 side of remaining bread slices; place on sandwiches, cheese sides down.