Yield: 10 servings 10 each whole wheat biga rolls (4 ozs. each) 20 oz. pepper Jack cheese, sliced 15 oz. avocado mayonnaise (puree 1 avocado per 1 cup mayonnaise) 10 oz. sprouts FOR THE RIBBON SLAW: 8.75 oz. carrots 8.75 oz. zucchini 8.75 oz. summer squash 1 /4 cup purchased Zinfandel dressing FOR THE RIBBON SLAW: Julienne all vegetables on a mandolin. Marinate in the dressing in the refrigerator for 4 hours. PER SERVING: Spread 3 /4 ozs. avocado mayonnaise on each half of roll. On ...

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