|
Thinly sliced white sandwich bread should be soft and fresh. Use a homemade white or wheat bread, or a commercial home-style loaf. Select avocados hat give slightly when pressed gently. If only firm avocados are available, buy them three days ahead so they can ripen.
12 slices white sandwich bread
2 ripe avocados
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bunch radishes, very thinly sliced
2 ounces alfalfa sprouts
8 ounces goat cheese, room temperature
Place bread under the broiler, and toast until golden on both sides.
Prepare the avocado. Using an 8-inch chef's knife, cut to the pit, slicing the avocado all the way around the middle. Twist top half off. With a short, sharp but careful chopping motion, embed knife in pit; twist slightly, and remove pit from flesh. Scoop flesh from skin with a large serving spoon, or peel both halves.
Place avocado meat in a small bowl, and add salt and pepper. Using the back of a fork, mash the avocado into a chunky purée.
Spread the purée over 8 pieces of toast. Top with the radishes and sprouts. Crumble the goat cheese over sprouts.
Stack sandwiches together so that each sandwich has two layers of avocado, radish, sprouts, and goat cheese and three slices of toast. Cut in half, and serve immediately.
Makes 4 double-decker sandwiches.
|
