| Avocado Sandwich |
Servings: 1
Ingredients:
| • Whole grain bread | 2 slices | |
| • Mayonnaise | 1 Tbsp | |
| • Avocado, ripe | ½ | |
| • Tomato | 1 small | |
| • Cheese | 1-2 slices | |
| • Lettuce | 2 leaves | |
| Reverse Columns | ||
Directions:
- Wash the lettuce leaves, tomato and avocado. Pat dry the leaves with a cloth or paper towel. Slice the tomato.
- Spread some mayonnaise on each slice of bread. Optionally, apply some mustard on one slice.
- Open the avocado by slicing it lengthwise all the way around the pit. Twist the 2 halves to separate them. The pit will stay in one half. If storing one half, leave the pit in it. It will reduce the browning that happens when it is exposed to air. Put it in a plastic sandwich bag and twist seal it to keep as much air out as possible. Store in the refrigerator.
- Using a teaspoon, scoop out one half of the avocado onto the slice of bread. With a butter knife gently slice it lengthwise (without cutting into the bread) into ¼" slices. Spread the slices out evenly on the slice of bread.
- Add a few slices of tomato, a slice or two of your favorite cheese and finish with the lettuce.
- If serving at home, slice it in half. Otherwise, if packing it to go, leave it whole in the sandwich bag. It makes for easier eating later.
Notes:
Avocado sandwiches are a classic in So. California. Some like it on toast or grilled. They are good at home or can be easily packed for school, work or picnics. Serve with soup, coleslaw or potato salad. Hass and fuerte are among the best varieties.
Green leaf, red leaf or butter/Boston lettuce are the best for sandwiches. Iceberg lettuce has little nutritional value.
Leaving the avocado in fairly whole slices makes for easier eating. It will stay in place better. If you mash it first then spread it on, it will gush out the sides while eating. Not a pretty sight.
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