gut friendly veggie sandwich

Lunch

Gut Friendly Veggie Sandwich

This high-fiber sandwich features a tangy yogurt spread for a probiotic boost, plus shaved asparagus for a healthy dose of prebiotics to support a healthy gut. Shaving is a great way to enjoy raw asparagus. To shave the asparagus, use a vegetable peeler to peel the spears lengthwise.

Ingredients

2 tablespoons whole-milk plain strained (greek-style) yogurt
2 tablespoons cream cheese (1 ounce), at room temperature
1½ tablespoons refrigerated basil pesto
2 (1½-ounce) slices sprouted whole-wheat bread, toasted
1 small clove garlic, peeled
½ cup frozen artichoke hearts, thawed, coarsely chopped and patted dry
½ cup shaved asparagus
1 tablespoon extra-virgin olive oil
2 pickled cherry peppers, thinly sliced (about ¼ cup), plus 1 teaspoon brine, divided
1 small heirloom tomato, sliced ¼-inch thick
½ cup packed spring mix salad greens

Directions

Combine 2 tablespoons each yogurt and cream cheese and 1½ tablespoons pesto in a small bowl; stir until smooth. Place 2 toast slices flat on a cutting board; gently rub garlic clove on top side of both slices until evenly coated. Spread both with the yogurt mixture (about 2 tablespoons each).
Combine artichoke hearts, ½ cup asparagus, 1 tablespoon oil and 1 teaspoon pickled pepper brine in a medium bowl; toss until fully coated. Arrange tomato slices on top of 1 toast slice. Top with the artichoke mixture, ½ cup spring mix and sliced pickled peppers.
Top with the remaining toast slice, yogurt-side down. Cut in half diagonally and serve.