Ingredients
1 carrot, peeled
1 cup shredded red cabbage (from 1/4 head)
1 teaspoon fresh lemon juice
1 teaspoon extravirgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
8 slices pumpernickel bread, lightly toasted
5 ounces Boursin, room temperature
1/2 English cucumber, thinly sliced into rounds (about 1 cup)
2 ripe but firm avocados, peeled, pitted, and sliced
1 cup pea shoots or sprouts
Preparation
Using a vegetable peeler or mandoline, shave carrot into ribbons. Toss carrot and cabbage with lemon juice and oil. Season with salt and pepper.
Spread 4 slices of toast with Boursin and shingle with cucumber rounds. Season lightly with salt. Lay slices of avocado on remaining 4 slices of toast; mash lightly with a fork. Season with salt and pepper and drizzle with oil. Layer pea shoots, cabbage, and carrots over avocado. Close sandwiches, slice, and serve.
