Best Avocado Sandwiches Recipes

OPEN-FACE SALMON AND AVOCADO SANDWICHES

Steps:

• Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
• To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!

TOMATO & AVOCADO SANDWICHES

Steps:

• Spread avocado over 2 slices of toast. Top with tomato and shallot. Spread hummus over remaining toast slices; place on top of avocado toast, facedown on top of tomato layer.

BACON, EGG & AVOCADO SANDWICHES

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings., In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper. , Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.

EGG SALAD AND AVOCADO SANDWICHES

Steps:

• Soft-boil the eggs: Bring a large pot of water to a rolling boil. Gently lower each egg into the boiling water with a large spoon. Immediately set a timer for 6 minutes 30 seconds. Meanwhile, prepare a large bowl of ice water. When the timer goes off, drain the eggs and submerge them in the ice bath until cooled. Peel the eggs and transfer to a medium bowl.
• While the eggs cook, toast the croissants: Heat a large skillet over medium heat. Add the croissants split-side down in a single layer and cook until toasted, 2 to 3 minutes.
• Make the egg salad: Break the eggs into smaller pieces with a large spoon. Add the avocado, mayonnaise, chives, hot sauce, and smoked paprika and gently mix until combined.
• Assemble the sandwiches: Fill the croissants with the egg salad and enjoy!

CILANTRO-AVOCADO TUNA SALAD SANDWICHES

Steps:

• In a small bowl, mix the first 7 ingredients. Spread tuna mixture over 4 slices of bread; top with cheese, avocado and remaining bread. Serve immediately.

BACON AND AVOCADO SANDWICHES

Steps:

• Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp, then transfer with tongs to paper towels to drain.
• Stir together mayonnaise, chives, dill, and salt and pepper to taste in a small bowl.
• Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.
• Make sandwiches with toast, herb mayonnaise, avocado, bacon, and sprouts, seasoning with salt and pepper.

CHICKEN AND AVOCADO PANINI SANDWICHES

Steps:

• Heat panini press to medium. (Or can grill on skillet or George Foreman).
• Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
• Spread thin layer of mayo on bread slices.
• Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
• Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

AVOCADO-AND-SPROUT CLUB SANDWICHES

Steps:

• Slice vegetables into thin rounds or matchsticks, as desired; tear lettuce and slice avocados. Dividing evenly, layer vegetables on 8 toast slices. Top with sprouts. Spread goat cheese on remaining 4 toast slices; then drizzle with oil, and sprinkle with salt and pepper.
• Stack sandwiches so that each has two layers of vegetables and one of cheese (cheese side down). Cut in half and serve.

AVOCADO HAM SANDWICHES

Steps:

• In a small bowl, combine the first three ingredients; spread on six slices of bread. Top with ham and Swiss. Spread cream cheese on remaining bread; place over Swiss cheese.

OPEN SANDWICHES - SMOKED SALMON & AVOCADO ON RYE

Steps:

• Mash the avocado with a little chilli paste and a squeeze of lime or lemon juice. Spoon over a slice of rye bread and top with the sliced smoked salmon and lime wedges.
• This is also good with sliced roast chicken or turkey.

SMOKED TURKEY, AVOCADO & BRIE SANDWICHES

Steps:

• Cut 6 small (one-person size) baguettes in half.
• Mix together mayo, cilantro, oregano, garlic and pepperoni.
• Spread evenly over the baguette halves.
• On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
• Top with spinach.
• Put the other half of the baguette on top of the filling mix.
• This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.

AVOCADO AND HAM SANDWICHES

Steps:

• Split each baguette horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.
• Stir the mayonnaise or butter, mustard and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado; sprinkle with the sea salt.
• Keep chilled and serve within 3 hours.

AVOCADO SANDWICHES

Steps:

• Spread 4 bread slices with preserves. Layer with cheese and avocado slices; sprinkle with salt. Top with remaining bread. Butter outsides of sandwiches., Toast sandwiches on a griddle over medium heat until cheese is melted, 2-3 minutes on each side.

SALMON AND AVOCADO SANDWICHES

Steps:

• Toast the slices of bread. Butter 4 of the slices or brush them with olive oil on one side. If you didn't season the salmon when you cooked it, sprinkle it with salt and pepper.
• Stack the salmon, smoked salmon (if using), onion, tomato, and lettuce on the 4 slices of buttered toast. Spread the avocado slices evenly over the other ingredients, squeeze a little lime juice over it, and season with salt and pepper. Cover with the remaining bread slices.

GRILLED CHEDDAR, BACON, AND AVOCADO SANDWICHES

Steps:

• Preheat oven to 400°F Cook bacon in the oven on a baking sheet with sides, turning strips over once, 12 minutes, or until crisp. Drain on paper towel.
• Place half the cheddar cheese on half the bread slices. Neatly arrange tomato slices, bacon strips, and avocado slices on top of cheese, then top with remaining cheese slices and bread.
• Heat 2 large heavy skillets or a griddle over medium-low heat. Carefully spread both sides of each sandwich with butter. Grill sandwiches, pressing down frequently with the back of a spatula, until bread is crisp and toasted to an even golden color and cheese is melted, about 2 minutes per side. Serve immediately, cutting sandwiches diagonally into halves.

SPICY PIMENTO CHEESE SANDWICHES WITH AVOCADO AND BACON

Steps:

• Place bacon into a skillet over medium heat, and cook until crisp. Remove, and drain on paper towels.
• Place the cream cheese in a bowl, and beat until light and fluffy. Stir in the Cheddar cheese, Monterey Jack cheese, mayonnaise, salt, pepper, garlic powder, pimentos, onion, jalapeno, and cayenne pepper until well blended.
• Spread two bread slices with the cream cheese mixture. Top each slice with avocado and bacon, divided evenly. Top with two remaining bread slices to make a sandwich. Cut each sandwich in half to serve.

CUCUMBER AVOCADO TEA SANDWICHES WITH DILL & MINT

Steps:

• Remove the pit from the avocados, and scoop into a food processor along with the lemon juice and salt. Puree until completely smooth, scraping down the sides ith a rubber spatula as necessary.
• Add the cucumber and pulse until cucumber is finely chopped.
• Add the mint and dill and pulse again so combine. You just want them well incorporated into the mid, not pureed.
• Let the mixture sit for 10 minutes or so to let the flavors marry, and then taste for salt and seasonings.
• Arrange the sliced of bread on the counter. Spread the avocado mixture onto all 12 slices.
• Add a single layer of cucumber on 6 of the slices.
• Close each sandwich.
• Use a steak knife to cut off the crusts.
• With a gentle touch (so as not to squish the filling out too much), cut each sandwich into 4 equal pieces, either squares or triangles.
• Serve topped with extra herbs, or lettuce.

AVOCADO BACON SANDWICHES

Steps:

• Cook bacon until crisp; drain on paper towels; set aside. Gently toss avocados with salt and pepper. Combine mayonnaise and lemon juice; spread over toast. Top with avocado and bacon.

AVOCADO-CHICKEN SALAD SANDWICHES

Steps:

• Combine all ingredients except rolls and lettuce in a medium bowl.
• Slice rolls in half, and toast if desired. Lay lettuce leaves on bottom halves of rolls, and divide chicken salad between them. Place roll tops on sandwich.

EGG-STYLE AVOCADO SALAD SANDWICHES

Steps:

• Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
• Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.