BREAKFAST - Avocado Pesto Sandwich

By Aemelia

Ingredients

• 1 Large Avocado, mashed
• 3 Tbsp Pesto
• Lemon Juice
• Sea Salt
• Freshly Ground Black Pepper
• 200 g (1 Ball) Fresh Mozzarella, sliced into 8 pieces
• 4 Slices Whole-Wheat Bread
• 1/2 About 1/2 Tbsp of Extra-Virgin Olive Oil

Details

Adapted from seasaltwithfood.com

Preparation

Step 1

Preheat the oven to 425˚F. Line a baking sheet with parchment paper.

Combine the mashed avocado, Pesto, mix well and season with lemon juice, sea salt, and black pepper. Set aside.

Brush one side of each bread slice with olive oil. Place the bread slices, oiled side down, on the prepared baking sheet. Layer Mozzarella on two slices of bread and season lightly with salt and pepper. Toast in the oven for about 6 to 7 minutes, or until the cheese has melted and the bread is toasted. Remove from the oven and slathered avocado pesto on the bread and press the sandwiches together firmly.

Serves 2