Small touches take these sandwiches from simple to satisfying. The original recipe calls for a sprinkling of truffle-flavored salt; if you can’t find it but have some truffle oil and flaked sea salt on hand, you’re set. If you're feeling adventuresome, try the optional add-ons mentioned below.
Serve with a salad or fresh fruit.
- 8 ounces Gouda cheese
- About 1/3 loaf of unsliced seven-grain bread
- 2 ripe avocados
- 2 teaspoons mayonnaise
- Sweet paprika
- Truffle oil
- Flaked sea salt, preferably Maldon
- Jarred roasted red peppers (optional)
- 2 cooked, crisp slices of bacon (optional)
- 2 or 3 lemon wedges (optional)
Preheat the oven or toaster oven to 350 degrees. Line a baking sheet (large or small) with aluminum foil.
Cut the cheese into 8 or 12 slices. Cut the bread into 4 thick slices. Cut the avocados in half lengthwise, then peel and pit the halves. Cut each half into thin slices.
Spread about 1/2 teaspoon of the mayonnaise on the top of each slice of bread, then place the slices (mayo sides up) on the lined baking sheet (or if using a toaster oven, build half of the sandwiches on a separate piece of foil). Arrange half an avocado’s worth of slices on each slice of bread. Lightly sprinkle the avocado slices with paprika.
Here’s your chance to improvise: If desired, combine 1/4 teaspoon truffle oil with 1/4 teaspoon sea salt in a small bowl, using your fingertips to make sure the salt is well coated, to make truffled salt. Sprinkle the salt onto one or more portions of the avocados. Alternatively, top individual portions with strips of roasted red pepper or 2 cooked strips of bacon; or squeeze the lemon wedges over the avocado.
Use the slices of cheese to cover the avocado on top of each sandwich. Toast for about 5 minutes or until the cheese has melted. (If using the toaster oven, repeat with the remaining 2 sandwiches.) Serve hot.
Adapted from “Anna Getty’s Easy Green Organic” (Chronicle, 2010).
Tested by Bonnie S. Benwick.
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