I think this epic avocado sandwich might just be the most trashy recipe I’ve ever posted. Sophisticated, it ain’t.
But really, would you rather eat a delicate and refined sandwich, or an epic sandwich stacked high with avocado, roasted tomatoes, cheese, and crisps? I know what I would prefer (and if you disagree, feel free to check out some of my slightly more elegant sandwich recipes).
I am aware that calling this an ‘epic’ sandwich makes me sound a bit like a teenager with no real grasp of the English language, but let’s just go with it. Once you bite into this sandwich, you might understand.
This avocado sandwich is built in two halves. The first half is really simple – just a bit of grated cheddar, which you can pop under the grill to get a bit melty (because melty cheese is always better than non-melty cheese, right?).
The second slice is a little more complex. Mashed avocado, roasted cherry tomatoes, a bit of greenery, and a few crisps (the main trashy element).
Epic avocado sandwich – stacked high with heaps of amazing ingredients. A new favourite!
Yes, I do put crisps in my avocado sandwiches. Those of you who are already crisp sandwich converts will know exactly what I’m talking about – they take a sandwich from great to epic.
Despite its haphazard appearance, every ingredient in this avocado sandwich is there for a reason.
Avocado – adds creaminess and heaps of flavour
Roasted tomatoes – add sweetness and juiciness
Salad leaves – to offset what comes next…
Crisps – add a great crunch and extra flavour (ridge-cut crisps are best for extra crunch)
Cheese – because I can’t bring myself to make a sandwich without cheese… to be honest though, you could skip it and it would still be a pretty epic avocado sandwich. And that means a lot coming from me.
EPIC AVOCADO SANDWICH
PREP TIME: 5 MINS
COOK TIME: 20 MINS
TOTAL TIME: 25 MINS
4 cherry tomatoes
2 slices bread
20 g cheddar cheese, grated (~ 1/3 cup grated) – optional
Small handful salad greens
Small handful ridge-cut crisps (any flavour)
Halve each cherry tomato, and place cut side up on a baking tray. Roast for around 20 minutes at 200°C (Gas Mark 6 / 400°F).
Meanwhile, scatter the grated cheese onto one of the slices of bread (if using). Put it under the grill (broiler) for a couple of minutes until melted.
Mash the avocado, and spread it onto the other slice of bread. Top with the roasted tomatoes (I like to let them cool a bit first), a good pinch of black pepper, a handful of salad greens, and a few ridge-cut crisps.
Put the two slices of bread together, and serve.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.