Avocado Toastie (v) Recipe

Heat a skillet or griddle over medium heat. Lightly spread softened butter or brush olive oil on both sides of each sourdough slice.

Place bread slices on the hot skillet and toast 2–3 minutes per side, until golden and crisp. Remove and keep warm.

In a small bowl combine labneh, minced garlic, lemon juice, 1 tsp olive oil and 1/4 tsp salt. Mix until smooth and taste; adjust salt or lemon as needed. Keep chilled until assembly.

In a small bowl stir honey with red pepper flakes (or minced fresh chili). If the honey is thick and you prefer a looser drizzle, add 1/4 tsp warm water and mix until combined. Set aside.

Halve the avocados, remove pits, peel and slice each half into 3–4 lengthwise wedges (about 6–8 wedges total). Handle gently so slices hold their shape.

Set up a shallow dredging station: plate with flour, a bowl with the beaten egg, and a plate with panko breadcrumbs seasoned with 1/2 tsp salt and 1/2 tsp pepper.

Lightly dust each avocado wedge with flour, dip into the beaten egg, then press into panko so each wedge is evenly coated. Repeat for all wedges.

In a nonstick skillet, heat 2–3 tbsp neutral oil over medium-high until shimmering. Add avocado wedges in a single layer (work in batches if needed) and fry 1.5–2 minutes per side until golden and crisp. Use a slotted spatula and transfer to a paper towel-lined plate. Sprinkle a pinch of salt immediately after frying.

Toss arugula with 1/2 tsp lemon juice, 1/2 tbsp olive oil and a pinch of salt and pepper. Slice the tomato thinly and season lightly with salt and pepper.

Assemble the Avocado Toastie

Spread about 2 tbs of garlic labneh evenly over two slices of toasted sourdough (these will be the bottom halves). Arrange a layer of seasoned tomato slices over the labneh, then a small handful of dressed arugula.

Place 3–4 fried avocado wedges on top of the arugula. Drizzle about 1 to 1.5 tsp chili honey over the avocado (adjust for desired spice/sweet balance). Finish with the remaining two slices of toasted sourdough, pressing gently to form sandwiches.

If you prefer the toastie warm and a bit melty, return the assembled sandwiches to the skillet over low heat for 30–45 seconds per side, pressing gently with a spatula (optional). Cut sandwiches in half and serve immediately.