Friday, March 19, 2010

California Avocado Sandwich

(my take on the Atlanta Bread Co's version)


24 hours in advance: In a bowl mix together 4 tablespoons + 1 tablespoon of fresh dill or 2 tablespoons of dried dill with 4 tablespoons of mayo - this is enough for about 1-2 sandwiches - I recommend slathering this on though - it's yummy. Now you can whip this together the day of making the sandwich but the dill flavor will not be as intense.

2 slices of Russian Rye Bread (yes, the "Russian" part is important, IMO, but you could use any fresh sliced bread)

2 teaspoons of extra virgin olive oil

2 slices of tomato

1/2 of an avocado sliced thinly

Heat oil in a pan. Add the two pieces of bread - ensuring they soak up the olive oil - cook until lightly browned/toasted on both sides.

Slather on the dill-mayo to both sides. Add the two slices of tomato and avocado. Cut in half - enjoy! Especially good with basil tomato soup.


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