Avocado sandwich

  • 20 minutes
  • Recipe iconsimple
  • Recipe icon
  • Recipe icon
  • lactose-free, 
  • vegetarian
Ingredients
Ingredients for

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  • wholemeal toast bread
  • avocados
  • lemon juice
  • aceto balsamico
  • olive oil
  • cicorino rosso
  • Emmentaler AOP
  • mustard
  • as desired: salt, pepper
Star of the dish
Emmentaler AOP Organic Réserve/Surchoix
Preparation

Toast the bread in a toaster or under a grill.

Halve the avocados, remove the stone and then the flesh from the skin. Puree the flesh with the lemon juice, season with salt and pepper. Mix the aceto balsamico with the oil, salt and pepper. Cut the radicchio in strips and combine with the dressing. Cut the cheese in thin slices.

Spread each slice of toast with some mustard. Cover each slice with avocado puree, Italian chicory and cheese. Cover each piece of toast with one of the remaining slices and apply gentle pressure. Using a sharp knife, cut each toast sandwich diagonally to form two triangle shapes.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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