Nagi’s Salad Sandwich
A vibrant, elevated take on the classic Australian salad sandwich. Instead of plain raw vegetables, this version features lightly dressed greens and vinaigrette-marinated carrots, all stacked high in a soft bread roll with creamy avocado.
Submitted by Mystery Chef AI
Ingredients
Instructions
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic, and 1/8 tsp each of salt and pepper.
Place the grated carrot in a separate small bowl and toss with 3/4 of the prepared dressing. Let it sit to lightly pickle.
Using a fork, smush the avocado flesh directly in its skin with a generous pinch of salt and pepper.
Just before assembly, toss the baby spinach in the remaining 1/4 of the dressing, ensuring the leaves are lightly coated.
Cut the bread roll in half and smear the smashed avocado onto both the top lid and the base.
Layer the base with tomato slices, then sprinkle with a pinch of salt and pepper.
Continue stacking by adding the dressed spinach, beetroot slices, marinated carrot (drain slightly first), and finally the alfalfa.
Place the top lid on the sandwich and serve immediately.
💡 Chef's Tip
Leave the juice behind when adding the carrot to the sandwich to keep the bread from getting soggy. Smashing the avocado with salt and pepper directly in the skin saves cleanup and ensures the seasoning is evenly distributed.
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