Nothing, absolutely nothing, is easier to “cook” for dinner than a sandwich.

It takes little time to prepare, usually all the ingredients are easily accounted for, and the result is totally customizable for any special tastes in your family.

Today being Memorial Day, there are generally barbecues going on and other activities. Thus, there’s a good chance that you aren’t cooking at home tonight, and if you are, you’ve already got a set menu. Totally understandable. But if you are at home and looking for a Meatless Monday recipe — or want to plan ahead for next week’s Meatless Monday — give this sandwich a try.

It’s got cheese and avocado, layers of crisp vegetables, and the ease of, well, a sandwich. It would make a great lunch, too, because of course, Meatless Monday doesn’t just mean meatless dinner.

Avocado Sandwich

4 slices pumpernickel, rye or whole wheat bread

1 ripe avocado (peeled, pitted and mashed)

2 slices Gruyère or Swiss cheese

1 ripe tomato (small size, thinly sliced)

1 cucumber (small size, peeled and thinly sliced lengthwise)

1/4 red onion (small size, very thinly sliced)

Baby arugula (or sprouts)

Mayonnaise (to taste)

Arrange 4 slices of bread on a cutting board. Divide the avocado between two of the slices. Spread the remaining two pieces of bread with mayonnaise.

Working with the avocado bread slices, top each with a piece of cheese, followed by several slices of tomato and cucumber, then some of the onion. Arrange the arugula or sprouts on top.

Cover with the remaining bread and cut each sandwich in half. Serve immediately.

— Recipe from www.ebfarm.com