Reviewed: May 15, 2012

so good and so filling! followed the recipe exactly and enjoyed every bite; I like the idea other reviewers had about putting it all in a pita and will be trying that next time. Thanks for sharing this recipe!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: May 3, 2012

Sorry I did not care for this.

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4 users found this review helpful

Reviewer:

beckyp382

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

Reviewed: Apr. 21, 2012

Delicious as a wrap

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Reviewer:

Kgarland

Reviewed: Feb. 25, 2012

So fresh and addicting! Very versatile; you can add or subtract ingredients according to your taste. I toasted the bread and sprinkled garlic powder and dill on the cream cheese after spreading it on the bread to give it even more flavor.

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Reviewer:

BeeSweet

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 22, 2012

I omit the olive oil - just mix together whipped cream cheese and red wine vinegar to taste - great sandwich.

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Reviewer:

wendy

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 21, 2012

Terrific! Didn't have a ripe avocado but had some guacamole so spread some of that on. Pita bread would be perfect for this recipe! Really loved the comination of all the vegies/flavors. Definitely going in my "make often" section.

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Reviewer:

Nicole R.

Cooking Level: Intermediate

Home Town: Manlius, Illinois, USA

Living In: Peoria, Illinois, USA

Reviewed: Jan. 17, 2012

Mmmm...crunchy, delicious & satisfying! I LOVE the textures & a thin slice or two of deli turkey wouldn't hurt for those who just hafta have some meat in their sandwich. I also have been known to cheat & just use an Italian salad dressing or vinaigrette in place of the oil/vinegar, a dash of salt is a must & a sprinkle of dill weed adds a nice touch, also!

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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Jan. 15, 2012

I liked this very much. No changes made except to use whipped cream cheese because its easier to spread as another reviewer noted. The layer of cream cheese keeps the bread from absorbing the olive oil and vinegar and to my surprise was a delicious addition. I don't know why some reviews are saying the bread gets soggy, it shouldn't because the recipe notes to eat immediately. Most enjoyable was after eating I didn't feel stuffed like I do when I eat a meat based sandwich.

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3 users found this review helpful

Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Jan. 7, 2012

I really enjoyed this sandwich! My husband, a meat lover, said he felt like he was eating a salad between two pieces of bread, nothing special. I tried bean sprouts since I could not find alfalfa, and I boiled the sprouts for one minute, adding the vinegar and olive oil to only the drained sprouts in an attempt to keep the sandwich from getting too soggy like other reviews had mentioned. The next day I took a sandwich for lunch and added a slice of Swiss cheese--delicious! We ate these sandwiches with a side of zucchini relish, a recipe I found on this site that was also very good.

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Reviewer:

catlover72

Reviewed: Jan. 5, 2012

This was great! The only different thing I did was toast the bread. I've been looking for a great sandwich, and this is it! It's a little messy, but oh so tasty.

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1 user found this review helpful