La Jolla™ Recipe

In a small bowl or jar, combine 2 tsp olive oil, 1 tsp balsamic vinegar, 1/4 tsp Dijon mustard, 1/4 tsp honey, 1/8 tsp salt and 1/8 tsp black pepper. Whisk or shake until emulsified. Taste and adjust salt or sweetness as needed.

Toast bread

Lightly butter one side of each wheat bread slice (or brush with 1/2 tsp olive oil divided). Heat a skillet over medium heat. Toast bread, buttered side down, 1–2 minutes until golden and crisp, then flip briefly (30 seconds) just to heat through. Remove and set aside.

Slice the tomato into 2 even slices. Separate 3 thin rings from the red onion and set aside. Rinse and pat dry 3/4 cup baby spinach. Crumble or measure 1.5 oz blue cheese and set aside.

Prep avocado

Halve and pit the avocado. Using half (about 1/2 avocado), scoop flesh into a small bowl and mash lightly with a fork until slightly chunky. Season with a pinch of salt and a few grindings of black pepper. Optionally stir in 1/2 tsp of the prepared vinaigrette to loosen and add flavor.

Spread 1 tablespoon mayonnaise evenly over one side of one toasted bread slice.

Spread the mashed avocado over one side of the other toasted bread slice, leaving a small border so it doesn't squeeze out.

On the mayo-topped slice, layer the tomato slices, then the red onion rings, then the dill pickle slices evenly.

Drizzle about half of the prepared balsamic vinaigrette (approximately 1/2 tsp) lightly over the tomatoes and onions to add brightness.

On top of the avocado-covered slice, distribute the crumbled blue cheese evenly. Add the baby spinach leaves over the blue cheese.

Carefully bring the two slices together, avocado/blue cheese side down onto the layered veggie slice. Press gently to compact.

If desired, cut the sandwich in half on the diagonal and serve immediately. Optionally serve extra vinaigrette on the side.

To make this sandwich for more servings, multiply ingredient quantities. For a creamier avocado layer, use the whole avocado between 2 slices of bread. If you prefer less sharpness, substitute half the blue cheese with a milder cheese or reduce to 1 oz.