Nana always said that Avocados were one of the few foods that is high in Vitamin B. They are also high in fiber.
I can still remember Gramma Kanaga walking Tracy and me to the old Wingfoot Market in Chandler to buy us an avocado. She would slice it up, salt and pepper the slices and we would eat them like it was candy. Nana made avocado sandwiches for us whenever she found good avocados at the markets. She would often toast the bread for Papa as he liked his sandwiches toasty. When I was about nine years old our family went to Germany to live. Papa was called up in what was termed “the Berlin Crisis”. He flew the Berlin corridor to protect aircraft going to and from “free” Berlin. While we were there, Nana would buy the most amazing avocados at the commissary. Once, when traveling in Italy she and papa found huge avocados. They couldn’t believe how big they were. They bought a few to try thinking they would be pithy, but they were wonderful. The love of Avocados has stayed with us through the years. Not that we need a recipe to make these sandwiches, but there are a variety of things we have learned to love on them.
The Basic Avocado Sandwich, Nana Style…
Wheat Bread spread with a little mayonaise. Fresh slices of avocado placed on the mayo and salt and peppered. As mentioned above, toasting the bread is good, or not as you wish. Mostly served on a paper towel with the option to eat the rest of the avocado slices depending on how many sandwiches had to be made. Lots of happy moments enjoying this simple sandwich.
Here are some of the things we have tried…
Croissants, Sourdough orWhole Wheat bread spread with a little mayo. Layer cheese of your choice, some we like are provolone, swiss or monterey jack. Layer sliced avocado. Add a few tomato slices and maybe some alfalfa sprouts. Obviously there are meat choices that are good such as turkey, chicken or even bacon or thin sliced ham. I like them meatless, but they are great on a club sandwich too.
Now the Mexican version - Avocado Torta. Mexican Bollios or Telera Rolls are awesome with avocados. Slice in half lengthwise, butter and turn onto a griddle to lightly toast. Spread with a little mayo and just a touch of mustard. (Yes, mustard, but not too much.) If you can find some Queso Fresco (a variety of Mexican cheese), slice it on the thick side and place on toasted roll. If you like just a little heat, put a few jalpeno slices on and layer some thick sliced avocado. Now some tomato slices and close it up. Sooooo gooood! Got this from the restaurant in downtown Mesa named “Mangos”. Love their food.
Avocado Spreads…
Basically: 1 California Avocado, seeded and peeled, 2 tsp lemon (or lime) juice
In a medium bowl, with a fork mash avocado with lemon juice.
For fun add your choice of the following:
- 1 Green onion, finely chopped
- 1/2 Clove minced garlic
- 1 T. Chopped Cilantro
- 1 Tbsp chopped fresh dill
- 2 T. Honey Mustard
- Dash of Cayenne Pepper
- 1 - 2 T. Mayonaise
- 1 oz. Cream Cheese
- 1-2 T. Jalapeno Relish
There are many flavor variations; substitute other fresh herbs, and seasonings that you like.
Use in place of, or in addition to mayo on many sandwiches.
