"This is one of my favorite sandwiches! I usually use a wonderful white horseradish cheddar cheese rather than provolone, but it's kind of hard to find and the provolone is tasty, too. :) I've tried it on a lot of different breads, but I think that Oroweat's Carb Counting Multigrain Bread (when I'm being good) and Poulsbo Bread (when I'm bad) are my favorites for this sandwich."

Ingredient :

• 22 slices potato bread or 2 slices whole grain bread (what-have-you)
• ¹⁄₂teaspoon mayonnaise (Best Foods, Hellmann's, or Vegenaise)
• ¹⁄₂teaspoon Dijon mustard
• 2 -3drops balsamic vinegar, to taste
• 1slice provolone cheese
• 1slice prosciutto or 1 slice ham (an extremely thin slice) (optional)
• ¹⁄₂ripe avocado, pitted,peeled,and in slices
• 4slices ripe tomatoes (thin slices)
• salt & freshly ground black pepper, to taste (I like a tri-color pepper mix)
• 1leaf romaine lettuce or 1/4 cup alfalfa sprout (I often leave this off)

Directions :

• If you like your sandwiches toasted, go ahead and toast your bread.
• Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
• Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
• Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
• Note: using a fully ripe avocado is very important.