1tablespoonlight mayonnaise,plus more for spreading on bread
8slicesmultigrain sandwich bread
Place the drained and rinsed lentils into a mixing bowl. Using the back of a fork, smash the lentils until they are mushy, but still have lumps.
Add in the cucumber, celery, carrot, red bell pepper, salt, black pepper, sour cream, mayonnaise, and chopped chives. Toss all together until well combined.
Lightly smear each slice of bread with mayonnaise, if desired.
Evenly distribute the lentil mixture over 4 slices of the bread. Top each of those sliced with sliced tomatoes, watercress, and microgreens. Place the remaining slices of bread on top and cut sandwiches in half.
Plate and serve with a dill pickle.
Please keep in mind that the nutritional value will change depending on the type of bread you use and if you apply extra mayonnaise to the bread as well.