AVOCADO-AND-BOURSIN SANDWICHES
Lemony carrot and cabbage add a bright, crisp bite to the garlicky Boursin and creamy avocado in this vegetarian meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Using a vegetable peeler or mandoline, shave carrot into ribbons. Toss carrot and cabbage with lemon juice and oil. Season with salt and pepper.
- Spread 4 slices of toast with Boursin and shingle with cucumber rounds. Season lightly with salt. Lay slices of avocado on remaining 4 slices of toast; mash lightly with a fork. Season with salt and pepper and drizzle with oil. Layer pea shoots, cabbage, and carrots over avocado. Close sandwiches, slice, and serve.
AVOCADO OPEN-FACED SANDWICH
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
- For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
- Add the sea salt and lemon zest to a bowl and combine with your fingers.
- To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.
AVOCADO BREAKFAST SANDWICH
Restaurant-style breakfast sandwich at home! It's quick, easy and delicious! The sliced avocado is what makes this sandwich pop and gives it a unique flavor. It is chock-full of protein, as well, so this sandwich will keep you full until lunchtime.
Provided by Tricia Joy
Categories Main Dish Recipes Sandwich Recipes
Time 16m
Yield 1
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
- Spread butter onto 1 side of each bread slice.
- Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
- Remove sandwich from skillet and cut in half.
Nutrition Facts : Calories 855.3 calories, Carbohydrate 31.2 g, Cholesterol 458.4 mg, Fat 68.4 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 25.8 g, Sodium 848.2 mg, Sugar 2.3 g
BACON AND AVOCADO SANDWICHES
Categories Sandwich Quick & Easy Lunch Bacon Avocado Spring Chive Dill Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp, then transfer with tongs to paper towels to drain.
- Stir together mayonnaise, chives, dill, and salt and pepper to taste in a small bowl.
- Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.
- Make sandwiches with toast, herb mayonnaise, avocado, bacon, and sprouts, seasoning with salt and pepper.
ROAST BEEF AND AVOCADO FINGER SANDWICHES
Epicurious, Tracey Seaman, June/07. These slender, snack sized sandwiches, will get appetites going, especially out in the fresh air. We enjoyed these thoroughly! They are great!
Provided by Manami
Categories Lunch/Snacks
Time 20m
Yield 18 hors d'oeuvres
Number Of Ingredients 9
Steps:
- In small bowl, mash avocado with fork.
- Stir in lemon juice, chives, salt, and pepper.
- Spread avocado mash over 6 slices bread, dividing evenly.
- Mix mayonnaise with prepared horseradish.
- Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
- Top with roast beef, dividing evenly.
- Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
- Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
- *Transportation tips: Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.
Nutrition Facts : Calories 90, Fat 3.6, SaturatedFat 0.8, Cholesterol 9.4, Sodium 181.4, Carbohydrate 9.8, Fiber 1.1, Sugar 0.9, Protein 4.9
ROAST BEEF AND AVOCADO FINGER SANDWICHES
Provided by Tracey Seaman
Yield Makes 18 hors d'oeuvres
Number Of Ingredients 8
Steps:
- In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices bread, dividing evenly.
- Spread other 6 slices bread with about 1 teaspoon each mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
- Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
- Transportation tips:
- Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.
AVOCADO SANDWICHES
Make and share this Avocado Sandwiches recipe from Food.com.
Provided by Kim D.
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Cook bacon until crisp, drain on paper towels.
- Gently toss avocados with salt and pepper.
- Combine mayonnaise and lemon juice and spread over toast.
- Top with avocado and bacon and serve immediately.
MIDNIGHT SNACK AVOCADO SANDWICH
I came up with this recipe when trying to figure out a quick midnight snack. Green onions and bacon are fried together, which are a very yummy taste combination.
Provided by simply.hannah
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 2 to 3 minutes. Add green onion to bacon; cook and stir until onion is soft and bacon is crisp, 3 to 5 minutes more.
- Spread mayonnaise on one side of each slice of toast. Spread mashed avocado onto one side of one piece of toast. Top avocado with tomato slices, sprouts, and bacon mixture; sprinkle with salt and black pepper. Place remaining slice of toast on top.
Nutrition Facts : Calories 531.7 calories, Carbohydrate 39.4 g, Cholesterol 25 mg, Fat 35.5 g, Fiber 13 g, Protein 18.8 g, SaturatedFat 6.7 g, Sodium 779.8 mg, Sugar 6.8 g
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- Butter the bread on one side of each slice. Spread mayo on the bread, opposite side of the butter and spread the boursin cheese on the other slice of bread.
- Spread out the avocado on top of the boursin, add the slice of havarti on top. Then add the other slice of bread, mayo side to the havarti cheese. The butter should be on the outside of the sandwich.
- Heat a pan over medium low heat. Add the sandwich to the pan and cook for 2-3 minutes per side, or until golden and crispy. Turn down the heat if your sandwich is getting too dark. If the cheese hasn't fully melted, turn the pan to low and cook until cheese is melted.
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