8slices100% Whole Grain Breadwith no high fructose corn syrup
1/4cupapple cider vinegar
2Tbspextra virgin olive oil
1packagecoleslaw mix10 oz.
1jicamasmall, peeled and diced
2applemedium, cored and diced, honeycrisp or granny smith
6carrotlarge, peeled and cut into wedges
3Tbspextra virgin olive oil
Cook bacon until crispy. Place on paper towels and set aside. Toast bread. Assemble sandwiches: toast, mashed avocado, bacon, tomatoes, and lettuce followed by toast.
Combine first 6 ingredients in a small bowl. Whisk until well combined. Combine remaining ingredients in a medium bowl. Toss well. Pour vinegar mixture over coleslaw. Toss to coat.
Preheat oven to 400. Line a baking sheet with parchment paper. Toss carrot wedges in olive oil until well coated. Arrange in a single layer on baking sheet. Sprinkle with salt. Bake at 400 for 20 minutes.