Avocado Sandwich Recipe

Make Avocado Sandwich under 15 minutes with this simple and fast recipe. Ripe avocado, the star of this sandwich is mashed, seasoned and spread on toasted bread. Layered with fresh cucumbers & carrots, lastly seasoned and finished off with pickled onions and jalapenos. This vegetarian sandwich is filling, healthy and gluten-free if you use gluten-free bread.

There are a zillion ways to make your avocado sandwich. In this post I share 2 easy ways to make delicious avocado filling for sandwiches and wraps.

Want a dose of fresh greens, simply include some arugula, your favorite micro greens or baby spinach.

To add some protein I include little feta and that’s optional or you can use any other non-melting cheese of choice. For a vegan option you may leave out that.

Prepared beans or Chickpeas also go well in this avocado sandwich. However this time I used frozen corn kernels for a sweeter flavor and fresh crunch. Feel free to use the same amount of cooked beans or legumes.

Since avocado is the key ingredient in this sandwich use the best quality ripe fruit.

Avocado Sandwich tastes best right after the filling is made. The filling may discolor and turn brown. You may find the flavor to be different from the fresh mash. But if you are looking for a make ahead option, use the first recipe.

Ribbon or slice the veggies and store them separately in the refrigerator. Make the avocado mash and use up within 2 days.

I have toasted the bread in a pan, you may also toast it in the air fryer or oven to your convenience.

Photo Guide

How to Make Avocado Sandwich Recipe 1 (Stepwise Photos)

1. Butter your bread on both the sides and toast in a pan or in the airfryer/oven.

2. Meanwhile, prepare the other ingredients to assemble the sandwich. You will need these:

• 1 small tomato ripe and firm, very thinly sliced
• 1 small carrot ribboned with a peeler or shredded
• few thin cucumber slices or ribbons
• ¼ cup sweet corn kernels (roasted or boiled, sub with chickpeas or any beans mashed slightly)
• 2 tablespoons feta or paneer crumbled (optional)
• pickled onion & jalapenos as needed
• salt and pepper to taste

3. For the avocado mash, you will need the following:

• 1 avocado ripe
• 1 tablespoon Lemon juice (adjust to taste)
• 1 tablespoon extra virgin olive oil (or avocado oil or flax oil, optional)
• 1 garlic clove fine chopped or ⅓ teaspoon garlic powder
• 1 tablespoon cilantro or fresh parsley or 1 teaspoon dill
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper crushed (adjust to taste)
• 1 to 2 teaspoons pumpkin seeds or sunflower seeds (optional)

4. Cut the avocado and discard the stone. Scoop out the flesh with a spoon.

5. Using a fork, mash it.

6. Add the rest of the ingredients and mix well. Taste test and adjust salt and lemon.

7. Spread 1 tablespoon of avocado mash on each of the 2 bread slices. Do not use a lot of spread. Keep them aside. Divide the rest of the avocado mash to 2 other bread slices. Spread the corn or slightly mashed chickpeas and press down into the mash. Layer with feta if using.

8. Place the tomato slices, cucumbers and carrots.

9. Place the pickled onions and jalapenos. Sprinkle little salt and pepper. If you want to use arugula or any micro greens, place them.

10. Cover the avocado sandwiches with the bread slices we prepared first. Press down gently and serve immediately.

Avocado Sandwich Recipe – 2

• 1 avocado ripe, (cut to cubes)
• 1 tomato small, ripe, firm
• 1 onion small
• 1 to 2 garlic cloves small , chopped very finely
• 1 to 2 green chilies (skip for kids)
• 1 tsp pepper crushed
• 1 handful coriander leaves / cilantro chopped finely
• ¼ cup carrots grated
• ½ cup sweet corn (tender)
• ½ tsp dried herbs (optional)
• 1 tbsp olive oil
• Lemon juice as needed
• salt as needed
• butter as needed (optional)

1. Wash carrots, onions, avocado, tomatoes, coriander leaves & green chilies. Grate the carrots, finely chop onions & garlic. Deseed and chop tomatoes. Finely chop coriander leaves. Boil corn if using from cob. I used frozen corn so I just rinsed them , drained and used here. Cut avocado to 2 and remove the seed. Scoop the pulp & cut to small cubes.

2. Add all of them to a plate or a mixing bowl. Sprinkle salt, pepper, herbs and olive oil.

3. Squeeze in lemon juice.

4. Mix up everything. Do not rest this mixture, make the sandwiches right away else the mixture begin to leave moisture.

5. Butter the bread slices on both the sides. Spread the avocado corn mixture on the bread.

6. Cover with another buttered slice of bread.

7. Grill in a preheated sandwich toaster.

8. When golden, remove from the toaster.

Serve avocado corn sandwich right away.

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