Tomato Avocado Sandwich Recipes
TOMATO & AVOCADO SANDWICHES
I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. -Sarah Jaraha, Moorestown, New Jersey
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
TOMATO AVOCADO SANDWICH
A vegan-friendly easy-to-make yummy sandwich.
Provided by ronnietong
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Mix mashed avocado and garlic salt together in a bowl; spread onto ciabatta bread. Layer tomatoes over avocado and top with black pepper.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 41.5 g, Fat 16.9 g, Fiber 9.5 g, Protein 8 g, SaturatedFat 2.7 g, Sodium 2156.5 mg, Sugar 3.3 g
AVOCADO LETTUCE TOMATO SANDWICH
Steps:
- Generously spread Hidden Valley® Sandwich Spread & Dip - Smoked Bacon Ranch over one side of each slice of bread. Arrange the slices out on a work surface and top four slices with an equal number of avocado slices, 2 lettuce leaves, tomato slices and onion slices. Set the other four slices on top and press with the palm of your hand to compress. Slice each sandwich in half on the diagonal and serve at once.
BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 2 sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
- Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
- In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
- Season the avocado with salt and pepper.
- Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.
TOMATO, CHEESE, AND AVOCADO SANDWICH
This is one of my favorite sandwiches! I usually use a wonderful white horseradish cheddar cheese rather than provolone, but it's kind of hard to find and the provolone is tasty, too. :) I've tried it on a lot of different breads, but I think that Oroweat's Carb Counting Multigrain Bread (when I'm being good) and Poulsbo Bread (when I'm bad) are my favorites for this sandwich.
Provided by Julesong
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- If you like your sandwiches toasted, go ahead and toast your bread.
- Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
- Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
- Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
- Note: using a fully ripe avocado is very important.
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