Avocado-Cucumber-Sprout Sandwich Assembly

Ingredients: (To make a couple of ready-serve sandwiches. Read-serve because the avocado concoction doesn't store well.)

• Sandwich Bread of Your Choice (I use Killer Dave's 60 cal/slice small loaf bread or Ezekiel wheat bread)
• Cucumber
• Bean Sprouts of any kind
• Lime Juice (freshly squeezed or not - doesn't matter)
• Spices: Your favorite seasoning salt (Lawry's or Hooters is good), Pepper, and Garlic Powder

Directions:

1. Rinse your beans sprouts well and let drain in a colander. 
2. If only making one sandwich, then use about 1/3 of the average size cucumber. Wash it, remove skin, and slice very thinly.
3. If the avocado is small, then use only one, but if large, then use only half. I really don't follow that rule and generally prepare a whole avocado because they just don't store well. Once you've removed the skin and pit of the avocado, place it in a bowl with a flat bottom. You'll want your avocado to be good and ripe so you can easily mash it all up with a fork. Now add 1-2 teaspoons of lime juice to your liking. Finally, add your spices to taste. I never measure the spices but start small and taste a tiny bit as I go until it's just right. 
4. Toast or don't toast your bread - that's up to you. I don't fully toast mine, but just barely to get a nice toasting on the outside leaving the bread soft on the inside.Not a hard toasted sandwich fan.
5. On both pieces of bread you'll want a nice layer of your avocado spread (not too thick, but not quite what I'd call, "thin", either). I find that using a spoon to spread works better than a knife to achieve this in between amount. 
6. On one slice of bread that's been spread with avocado you'll layer the thinly sliced cucumbers, and on the other slice you'll add your sprouts. Don't be shy with the sprouts. You'll fluff up your bean sprouts that have been resting in the colander and add a generous amount. 
7. Now bring the sides together and ENJOY!
8. I like to eat this sandwich with an ear of oven roasted corn. (Take an ear of corn still in its husk and place it directly on the rack of a 375* preheated oven for 30 minutes. After the timer goes off, remove from oven, shuck and eat. Yum!