Delicious Kale Avocado Sandwich - Food Journal Entry #5 (vegan recipe)

This is by far my favorite sandwich - a recipe I came up with when I was vegan and had fun playing around with different ingredients. I have tried making this sandwich with regular (dairy) provolone cheese, and it is simply not as good. In fact, I don't even like it.
The combination of wilted kale, cooked tomato, avocado and Daiya provolone is what makes this recipe stand apart. It requires a little more time than a typical sandwich, but it is definitely worth it. Give it a try! :)

Ingredients:
Bread (toasted to desired texture, if preferred)
a handful of kale, torn into bite size pieces
1 tomato, sliced
1 soft avocado
1 slice of Daiya Provolone Cheese (vegan cheese)
3 tablespooons olive oil (herbs-infused olive oil is great for added flavor)
1 clove garlic, peeled and crushed
garlic power
ground black pepper
salt.
*optional: chipotle powder

Directions:
Step 1. Heat 1 tablespoon of oil in a pan. Add the kale and a sprinkle of salt, and cook for a few minutes, stirring often, until the kale wilts. Set aside. (It is important to tear the kale into bite-size pieces for this sandwich.)
Step 2. In the same pan, add the sliced tomato. Sprinkle with salt, pepper, and a little garlic powder, and sauté for a few minutes until the tomato softens. Set aside.
Step 3. Mash the avocado with salt and pepper. Add a sprinkle of chipotle powder for extra kick, if you wish.
Step 4. Toast the bread to desired texture in an oven preheated to 300 degrees Fahrenheit.
Step 5. Layer the cheese over one slice of bread, and place in the oven for a couple minutes, until the cheese begins to melt.
Step 6. Heat 1 tablespoon of oil in a pan. When the oil is hot, add the crushed garlic and cook for a few seconds until the oil becomes fragrant. Be careful to not burn the garlic, it won't taste good. Remove the garlic clove (before it turns brownish!) and brush the other slice of bread with the garlic-infused oil.
Step 7. Layer the sandwich:
slice of bread with melted cheese
kale
tomato
avocado
slice of bread with garlic oil.
*In the photo I layered the tomato over the cheese, but the sandwich tastes best with the kale over the cheese.

It is delicious, sooo delicious!!
If you have the option of making the artisan bread (see link below), that is a fantastic option for this sandwich.

Previous recipe posts:
Food Journal Entry #4: Scrumptious Basil Walnut Tagliatelle (Vegan) - https://steemit.com/foodphotography/@shadalene/food-journal-entry-4-scrumptious-basil-walnut-tagliatelle-vegan-recipe
Food Journal Entry #3: Delicious Potatoes and Squash Fritters (Vegetarian) - https://steemit.com/food/@shadalene/food-journal-entry-3-delicious-potatoes-and-squash-fritters
Food Journal Entry #2: Huevos Rancheros (Vegetarian) - https://steemit.com/food/@shadalene/huevos-rancheros-recipe
Food Journal Entry #1: No-Knead Crusty Artisan Bread - https://steemit.com/food/@shadalene/no-knead-crusty-artisan-bread