Avocado Sandwich Recipe

Prep bread

Lightly butter or brush both sides of the 4 bread slices with butter or olive oil. Heat a skillet over medium heat and toast the bread 1–2 minutes per side until golden and slightly crisp. Remove and set aside to cool slightly.

Prepare avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash gently with a fork until mostly smooth but still slightly chunky. Stir in the lemon juice, 1/8 tsp salt, and a pinch of black pepper to taste (reserve remainder of salt and pepper for final seasoning).

Slice tomato and onion

Cut the tomato into 1/4-inch (6 mm) slices. Thinly slice the red onion into rings or half-rings. If onion is strong, soak slices in cold water for 5 minutes and drain to mellow the flavor.

Dress greens

In a small bowl, toss the mixed greens with 1 tsp olive oil, 1 tsp lemon juice (or a little of the reserved lemon), a pinch of salt and pepper. Toss gently until coated.

Assemble sandwiches

Spread about 1 tablespoon of pesto evenly onto two of the toasted bread slices (the bottom halves). Divide the mashed avocado between those slices, spreading to cover. Layer tomato slices atop the avocado, then arrange red onion slices over the tomato. Add the dressed mixed greens on top of the onion. If using cheese, place a slice on the other bread halves and place those on top (cheese can be added under the greens if you prefer it warmed). Sprinkle remaining 1/4 tsp salt and remaining black pepper evenly across the assembled fillings.

Finish and serve

Place the top slices of bread (with or without cheese) onto each sandwich. Press down lightly, slice each sandwich in half on the diagonal, and serve immediately. If desired, serve with extra pesto or lemon wedges on the side.