Monster Avocado Toast Sandwich

April 23, 2015


Author Notes: It's like your favorite, most Instagrammable breakfast, except jacked up on steroids and almost too enormous to fit into your mouth. In Major League Lunch, steroids means fresh mozzarella and a first ballot entrance into the Hall of Fame. Also: I am partial to husked tomatillos for this sandwich because of their apple-like crunch and tart flavor, plus I like everything being green because I am THAT color-coding nerd from third grade. If they’re in season/you prefer a more normal tomato flavor, a big ol’ heirloom slice will do just fine.Kendra Vaculin

Makes: 1 sandwich, except you’ll want 2 for yourself probably

Ingredients

  • 2 pieces of your number 1 favorite kind of toast
  • 1 big scoop avocado flesh (I used about 1/3 of a whole ‘cado)
  • Freshly ground pepper
  • Flaky sea salt, like Maldon
  • Red pepper flakes
  • Pesto, leftover from when you made it for pasta last night
  • A few very thin rounds cucumber
  • A few slices tomatillo (see note above)
  • 2 thick slices fresh mozzarella
  • Small handful spinach leaves
  • Sprouts

Directions

  1. On one slice, create the perfect avocado toast. Smash your ‘cado and spread from end to end, and then sprinkle with freshly ground pepper, sea salt, and a serious hit of red pepper flakes.
  2. On the other slice, spread a layer of pesto.
  3. Distribute the fillings between the two individually lovely toast specimens, pile your fillings: small cucumber rounds, slightly overlapping and shingled; big crunchy slices of tomatillo and creamy cool rounds of fresh mozzarella; a splay of spinach leaves; and a little heap of sprouts. If it’s breakfast time/you need more protein/you’re ready for a mess/you LIVE ON THE EDGE, add a fried egg. And then say yes because I'm asking you to marry me.
  4. Smash everything together between the toast bookends and sigh the big sigh of sandwich nirvana.

More Great Recipes:
Toast|Sandwich|Vegetable|Avocado|Mozzarella|Tomatillo|Vegetarian

Reviews (14) Questions (0)

14 Reviews

Thomas J. August 6, 2016
Hi!<br />I write to you because I want to feed back that I love the way in which you put words together! <br />Keep on toasting!<br />All good from Sweden🌞
 
judy July 30, 2016
THrow on some sardines and use wholemeal whole grain toast and just think of the nutrition powerhouse. And delicious, too. I had to teach myself to eat sardines, but now I eat at least 1 can a week. And all because of the beauty that is avocado toast! I mash up the sardines a bit and spread on over the avocado. I like a smear of coarse horseradish mustard as well....
 
robin L. July 8, 2016
This is delicious. Even as a salad. (I just added some red wine vinegar to the pesto to make it more of a vinaigrette.) Any other vegs like summer tomatoes make it even better.
 
Kore W. July 27, 2015
Does anyone know what kind of sprouts those are ? None of mine ever get those kind of leaves on them. They look delicious :)
 
Kate September 14, 2015
A month late but hope it helps - these look like broccoli sprouts (you can buy at Trader Joe's if you have access to one).
 
judy July 30, 2016
I like to grow my own. This is super easy and then I have fresh greens all the time. Mung beans from the bulk section of the grocery store work great. Lots of info about sprouting on-line. I like the sprouting cups--easiest to use and manage. I have two and grow them at different times so I always have some to eat and some that are in the growing stage. Lots of vareities, and don't forget to sprout grains as well...
 
m M. April 27, 2015
Hi, Kendra! Love he monster toast! Who wouldn't be able to enjoy one of those on a Monday morning? I love the combination of ingredients and it has just be added to the top of my list of what to try next. :) just wondering...the plates and bowls shown (Instagram) just look so beautiful...any clues you can lend to where they were sourced from? Would love to peruse and get something from the family myself!
 
m M. April 27, 2015
(Oops...was supposed to read,"love THE monster toast!")
 
Kristen M. July 23, 2015
m moon, sorry we missed this! Let us know which plates and bowls you're interested in -- some are available in our shop, like the little wooden pinch bowl, while others are props we sourced from elsewhere.
 
m M. July 23, 2015
Hi, Kristen! Thank you so much for taking the time to get back to me~! The specific plate I was interested in is in image 2/2...the plate that the sandwich sits on. Perused through your shop but wasn't able to find it (sniff, sniff.) Always inspired with the work that you guys do...you make cooking, tasting, experimenting, discovering and life inspiringly fun—can't wait to dive into your next books! cook on~! (response can be sent directly if preferred: [email protected])
 
Kristen M. July 25, 2015
Oddly, the plate doesn't have any stamp on it, but I'm pretty sure it's by Aaron Probyn and Crate & Barrel still carries them in white. Good luck!
 
m M. July 27, 2015
Just wanted to let you know—you were right! I ended up buy a few pieces just to keep & use—it turns out really handy for Korean small side dishes. (https://instagram.com/p/5pQE5EyqA2/) But thank you so much—you have pleasantly made my week!
 
Pegeen April 27, 2015
As a fellow sandwich fiend, love this article. I love "green" combinations with just enough to offset - the mozz, tomatoes. One suggestion is that if you don't have pesto, a green goddess dressing/dip on one half of the bread slices would be the charm.<br /><br />Melissa Clark, NY Times, "Greek Goddess Dip" (works well on pasta too; thicken it up with yogurt or cream if you want more heft with pasta)<br />http://cooking.nytimes.com/recipes/1013024-greek-goddess-dip<br /><br />Boulangere (this month's Hotline MVP winner) also has a great Green Goddess recipe on this site:<br />https://food52.com/recipes/17224-green-goddess-dressing-revisited<br />
 
boulangere April 30, 2015
Pegeen, you are so extremely kind as always. Thank you very much.