I became a vegetarian a year ago, and I was looking for lunch options. A cafe near my office made yummy avocado sandwiches. At $6 each, I didn’t buy them often, but I thought about them often! I had eaten guacamole at restaurants, but had never bought and sliced open an avocado – I didn’t even know how. One of my co-workers had them for lunch on Ry-Krisp, so I saw how it was done. They looked so fresh and delicious, I wanted to try something with avocados for myself.
So I decided I would make my own avocado sandwiches. This one is my very favourite, and I hope you’ll try it!
A few notes:
- I use sturdy multigrain bread. The ingredients are heavy and wet, so soft bread will fall apart.
- I spoon avocado onto the bread – no need to make neat avocado slices.
- Romaine, green leaf, red leaf or kale are all good choices for the greens – or use sprouts.
- If you don’t have red pepper or jalapeno jelly, mango chutney is excellent!
- If you like a very moist sandwich, add mayonnaise or soyannaise.
- I don’t use cheese or Daiya slices, but I thought you might like to!
- You can’t prepare these ahead of time.
- I bring all the ingredients to work and assemble them in the staff room! The remaining avocado half will be fine the next day.
Best yet, there is an even easier version using pita bread!
- Cut a pita in half and put one half inside the other for extra strength.
- Spread the inside of the inner pita with the pepper jelly or chutney.
- Spoon half the avocado into the pita.
- Add chopped tomato, shredded lettuce and (if desired) cubed cheese.