I love foods that get along with each other; they are just a wonder to combine… like tomato and avocado. So this week I thought I’d make a simple, quick but tasty sandwich with such simple ingredients. This is a sandwich I made last week with my mother when we had an improvised picnic on the terrace under the hot sun.
I am also really excited to announce that from October on I will be blogging for the tasty association the “amis da la forcheta” which is an association that focuses on products from Ticino by organising gastronomic events and walks. They are a group that proudly supports locals products and also, they have an eye on ecological sustainability. All of these aspects I personally consider to be really important. Over the next few weeks I will write more about it; but for now I am really excited to share the news! With a heart full of excitement I wish you all a great week 😀
Tomato Sandwich with Avocado Mayo
Recipe for 4:
Prep time: 15 min
Cook time: 5 min
8 1 cm thick slices brown bread
2 small avocadoes
4 small tbsp. mayonnaise
2 meaty tomatoes (I used the beef heart kind)
2 spring onions (white part only)
A few salad leaves
Salt and pepper
Toast the four slices of bread either in a toaster or in an oven. Once they’re lightly toasted let the cool by leaning them on something so that they don’t lay flat and therefore loose they crunchiness.
Remove the hard part of the tomatoes and slice them into 3-4 mm thick pieces. Do the same with the spring onion.
Cut the avocadoes in two, remove the pit and remove the meat with the help of a tbsp. Place the avocado meat in a bowl and mash it with a fork. Add mayo and powdered chilli to taste and mix all together.
Take a slice of bread and spread on one side a generous layer of the avocado mayo. On top place the tomatoes and the spring onion, season with salt and pepper, add the salad leaves and top with a second slice of bread. Repeat with the rest of the bread slice and the ingredients and serve.