ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Avocado and Sprout Sandwiches

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on time 15 mins
Total time 15 mins
Yield Makes 4 servings
Customize to suit your taste.


  • 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

How to Make It

  1. 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.