- 4
Ingredients
- 8 slices white bread
- 4 slices pumpernickel bread
- 3 hard-boiled eggs
- Zest and juice of 1 lemon
- 1/3 C. mayonnaise
- 1/2 bunch chives, diced
- 2 ripe avocados
- 1/2 lb. sliced smoked salmon
- 1 head Bibb lettuce, washed
- Salt and pepper to taste
Preparation
Step 1
1. Lightly toast the white bread. Thinly slice the eggs with an egg slicer or a sharp knife. Combine 2 tsp. of lemon zest with the mayonnaise and chopped chives; season to taste. Cut the avocados in half with a paring knife by slicing in from the stem to touch the pit, then tracing the pit in a circular motion back up to the stem without removing the knife. Separate the avocado halves, remove the pit, scoop out the flesh with a large spoon, and slice thinly lengthwise. Sprinkle with a bit of lemon juice.
2. Assemble the four sandwiches by layering in this order: toast, lemon-chive mayonnaise, smoked salmon, sliced eggs with a light sprinkle of salt and pepper, slice of pumpernickel bread, lemon-chive mayonnaise, smoked salmon, lettuce, sliced avocado sprinkled with salt and pepper, toast.