Once upon on a time, my mom was quickly throwing together lunch before running off to catch a flight. In a pho-inspired impulse, she grabbed some leftover herbs that were about to go bad from the fridge and tossed them into her everyday sandwich of sliced avocado and tomato. The herbs brightened and lightened the sandwich in the most wonderful way, giving it a slightly fancier, vaguely cheffy edge. Now we can't eat our avocado sandwiches any other way.
Technique tip: Chop your herbs finely!
- 2 slices sourdough or whole-wheat bread
- olive oil
- 1/2 just-ripe medium avocado, cut into long slices
- kosher salt
- 1 small Roma tomato, sliced into thin rounds
- freshly ground black pepper
- leaves from 2 sprigs fresh cilantro
- leaves from 2 sprigs fresh mint
Toast the bread to the desired doneness.
Drizzle both slices of bread lightly with olive oil. Place the avocado on one of the slices and mash it with a fork so that it sticks to the bread. Sprinkle a little bit of salt on top of the avocado, then layer on the slices of tomato, followed by another sprinkle of salt and a few cranks of pepper. Arrange the cilantro and the mint on top and finish with the other slice of bread, oiled-side down, pressing gently.
Excerpted from Indian-ish: Recipes and Antics from a Modern American Family © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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