Summer is soon approaching and it is the perfect time of year for a picnic! These avocado lettuce and tomato sandwiches are delicious and packable. Pretty lettuce is available right now and so are the lovliest heirloom tomatoes. We are lucky to have Blue Dog Bakery here and it is the best local bread source! The avocado and mozzarella make this a hearty meal and the pesto mayo is the perfect touch that brings it all together!
Serving Size: 4
Ingredients:
For Sandwiches:
4 small Pugliese rolls or rustic Italian bread
1 avocado
1 ball of fresh mozzarella
1 small head of red leaf lettuce
1 heirloom tomato
For Pesto Mayo:
1/4 cup mayo
1/2 cup fresh basil, stems removed
1 tablespoon pine nuts
1 tablespoon grated parmesan
1 tablespoon olive oil
salt to taste
Instructions:
For Pesto Mayo:
In a food processor, blend pine nuts, parmesan, olive oil and basil until it is a slightly chunky paste.
Add a few spoons of the pesto and a pinch of salt to the mayo and stir until it is combined.
Place the mayo in ramekins for serving with the sandwiches.
For the Sandwiches:
Slice the rolls in half.
Cut the mozzarella in slices.
Cut the tomato in slices.
Wash the lettuce and pat it dry.
Cut the avocado in half and open it. Remove the pit by stabbing it with the knife tip and pulling it out. Cut the avocado into slices and scoop them out with a spoon.
Assemble the sandwich by layering lettuce, tomato, mozzarella and avocado.
Serve with a ramekin of pesto mayo and enjoy!
