Avocado Sandwich Recipe

Prep the avocado

Slice the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Add 1 tsp lemon juice, 1 tsp extra-virgin olive oil, 1/2 tsp black pepper, and 1 tsp salt. Mash with a fork to a chunky but spreadable consistency. If using red pepper flakes, fold in 1/4 tsp now.

Prepare vegetables

Wash and pat dry the lettuce leaves. Slice the tomato into 3 even slices and the cucumber into 4 thin slices. Separate 6 thin rings of red onion. If onion is strong, soak the rings in cold water for 5 minutes and drain to mellow.

Toast the bread

Heat a small skillet over medium heat. Spread 1 tsp butter or brush 1 tsp olive oil on one side of each bread slice. Place bread buttered-side down in the skillet and toast until golden, about 1–2 minutes; flip and toast the other side briefly if you prefer both sides crisp (another 30–60 seconds). Alternatively, use a toaster and spread butter after toasting.

Assemble

If using mayonnaise, spread 1 tbs on the un-toasted side of one slice. On the other slice, spread the mashed avocado evenly. Layer lettuce leaves on top of the avocado, then add tomato slices, cucumber slices, red onion rings, and the optional cheese slice. Season the tomato with a small pinch of salt and pepper if desired.

Finish and serve

Close the sandwich, press gently, and cut in half on the diagonal. Serve immediately. Estimated best eaten fresh to enjoy creamy avocado and crisp bread. Leftover avocado can be covered with plastic wrap pressed onto the surface to minimize browning.