I ♥ ♥ ♥ a good sandwich, especially at lunch time when you are in the middle of a crazy day. Another time when I love sandwiches? When it is hot outside. But for all their ease of making, they can be heavy. This is why today’s one if my most favorite. My mom has been making this since I can remember, which makes sense since Puerto Rico (where I grew up) is pretty darn hot all year around.

The original version mom makes is just spinach and tomatoes. I like to add other goodness to it. But most of the time I keep them simple. But in the summer, my favorite switch is going from normal tomatoes to heirloom tomatoes— that simple substitution takes it to another level. My other trick to make it a lighter fare? Use sprouted Ezequiel break instead of normal bread. The sandwich is a rainbow of color which always makes me smile. And it is good for you. So try it and let me know how you like it!

Mom’s Summer Rainbow Sandwich

Ingredients:

• 1 large heirloom tomato

• 1/2 - 1 cup of baby spinach

• 1/2 avocado (I use a medium size avocado)

• Salt and pepper to taste

• 2 slices toasted Ezequiel bread (any sprouted bread will do)

Steps

1. Toast the bread. In the meantime, slice the tomato. Also peel and the mash the avocado.

2. Once bread is toasted, smear the avocado on the bread. Add some salt and pepper. Top with spinach and then the tomato slices. Add more salt and pepper, if needed.

3. Cut in half and enjoy!

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