Ultimate Avocado Sandwiches with Sun-dried Tomato Basil Aioli

A couple things happened when I became vegetarian. My meals stopped consisting of the classic protein, veggie, carb template. I developed an almost instantaneous love for beans. And the turkey in my sandwiches got replaced with avocado. Not a bad swap, if I do say so myself! 

These sandwiches are inspired by my favorite avocado garden sandwich from Cafe Vida in Pacific Palisades. I've probably had this sandwich a dozen times and it's just so damn satisfying. I'm learning that just like a salad is only as good as its dressing, a sandwich is only as good as its aioli. It starts with sun-dried tomatoes and garlic. I use Vegenaise because it's vegan and somehow helps me convince myself it's less bad for you (though probably not true), but you could totally use traditional mayo as well. 

This sandwich is hearty, healthy, messy, and packed with flavor and a ton of avocado. 

Ultimate Avocado Sandwiches with Sun-dried Tomato Basil Aioli {Vegan} 
Serves Two 

2-3 carrots, shredded 
1/2 large roma tomato, sliced 
1/5 small red onion, sliced 
large handful baby spinach 
4 slices multi-grain bread (this is my favorite) 
1 large ripe avocado 
sea salt + pepper to taste 

aioli: 
3 large sun-dried tomatoes
1/2 tsp olive oil (only if your tomatoes aren't already soaked in olive oil)  
2 garlic cloves
1/2 cup vegenaise (or mayo) 
8-10 fresh basil leaves 
pinch of salt 
fresh ground pepper to taste 

Grate your carrots using a food processor attachment or a box grater. Set aside. Make the aioli. Pulse sun-dried tomatoes, olive oil, and garlic in a food processor until finely chopped. Add in vegenaise, basil, salt, and pepper and blend until smooth. Toast your bread. Spread a generous portion of aioli on half the bread (you will have extra). Top with thick slices of tomato, carrots, thinly sliced red onion, spinach, avocado and sea salt + pepper to taste. Enjoy!