1. AVOCADO SANDWICH
By juicepress
This produces one sandwich (SEE ALSO SANDWICH PREPARATION COOKBOOK FOR INDIVIDUAL INGREDIENTS.)
- 1
Ingredients
- 1 - TWO SLICES OF TOASTED EZEKIE SPROUTED GRAIN BREAD
- 2 - 2 TABLESPOONS OF CHIPOLTE MAYO
- 3 - 1/2 RIPE AVOCADO (THINLY SLICED)
- 4 -1 RAW NORI SHEET FOLDED TWICE
- 5 - 3 THIN SLICES OF TOMATO
- 6 - 6 THIN SLICES OF MARINATED CUCUMBER
- 7 - 1 TABLE SPOON OF MARINATED ONIONS
- 8 - SMALL HANDFUL OF SESAME DRESSING | MARINATED GREENS
- 9 - 1 CLOVE GARLIC
- 10 - 1 LEAF LETTUCE HALVED
Preparation
Step 1
1.TOAST BREAD ON #3 SETTING
2.WITH A DESKINNED CLOVE OF GARLIC, RUB ON BOTH SIDE OF THE TOAST.
3.USING SMALL OFFSET SPATULA OR BUTTER KNIFE, SPREAD 1 OUNCE OF CHIPOLTE MAYO ON EACH PIECE OF BREAD.
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1.TOAST BREAD ON #3 SETTING
2.WITH A DESKINNED CLOVE OF GARLIC, RUB ON BOTH SIDE OF THE TOAST.
3.USING SMALL OFFSET SPATULA OR BUTTER KNIFE, SPREAD 1 OUNCE OF CHIPOLTE MAYO ON EACH PIECE OF BREAD.
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SANDWICH FINAL PREP
1.TAKE FINISHED FOLDED NORI AND PLACE ON BREAD THAT HAS BEEN PREVIOUSLY SPREAD WITH CHIPOLTE MAYO.
2.PLACE THE 3 SLICE OF TOMATO ON TOP OF NORI.
3.ADD A SMALL HAND FUL OF SPRING GREENS ON TOP OF TOMATO.
4.TAKE THE HALVED LETTUCE LEAF AND PLACE ON TOP OF SPRING GREEN LIKE A "CAP".
5.PLACE THINLY SLICED AVOCADO 1/2 ON OTHER SIDE OF BREAD.
6.COMBINE BOTH HALVES OF BREAD