5 Ingredients or Fewer

Ham and avocado sandwich

June 21, 2011
Author Notes

This is more of an assembly process than a recipe, but this is one of my all time favorite sandwiches to make and it makes perfect picnic fare. Really when it comes down to it, my favorite way to eat avocado is on crusty bread with a little sprinkling of salt. That's it. This is just a slight embellishment. Everything about it is wonderfully creamy and buttery, all encased by the crusty baguette. It may not be revolutionary, but many is it good! —fiveandspice

  • Serves 4
  • 1 crusty baguette
  • 2 perfectly ripe avocados
  • 1/2 pound thinly sliced Serrano ham (or another salty, fatty delicious ham)
  • 2 tablespoons cultured butter
  • sea salt
In This Recipe
  1. Divide the baguette into 4 equal pieces, then cut each in half horizontally.
  2. Pit the avocados, scoop out the flesh, then mash and spread one-quarter of it on one side of each baguette pieces. Sprinkle each with a tiny pinch of sea salt. Then, layer one-quarter of the ham over the avocado on each baguette piece.
  3. Spread the butter on the empty halves of the baguette pieces. Then, top each avocado-hammed piece of baguette with a buttered piece of baguette to make sandwiches.
  4. To bring these with on a picnic, wrap them up in butcher paper and either tape or tie them shut. Pack them in your basket, and definitely bring some fruit and white wine along too.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.