1/4 cup greek yogurt (or mayonnaise, OR 2 tablespoons of each)
1 tbsp chopped fresh chives (finely)
1 avocado (peeled, pitted and diced)
1 tomatoes (cored and chopped)
1 cucumber (peeled, seeded and diced, optional)
lime juice (Squeeze of)
2 tbsps fresh basil (chopped, or cilantro)
4 slices bread
1/4 cup alfalfa sprouts
4 slices pepper jack
Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)