I would like to introduce you to my lunch today: Betty’s Rustic Avocado Baguette Sandwich with a side of baby carrots.
I won’t lie: if there were a Sandwich Hall of Fame, this fella would be in there all like this. If there were a Little Miss Sandwich Pageant, this sandwich would be in there all like this. If there were a Fellowship of The Sandwich, this sandwich would be in there all like this.
I’m glad no one was around to see me eat this epic creation, though, because to honest this little guy is messy. looked a tiny bit like this eating it. I had a green avocado beard, and next thing I knew I was wearing a trucker’s hat. But it was worth it!
I think you’ll agree.
1 loaf Artisan Sourdough Baguette (We used an organic bread. Now a lot of folks will say they can’t taste the difference between organic and non-organic… I would say when it comes to bread and pasta, I disagree, and encourage you to spend the extra coin if you can.)
1/2 cup Italian Dressing (I used the recipe from this salad.)
4-6 Slices of Tofutti Slices or 1 Cup of Daiya Cheddar (shredded)
2 Large Ripe Avocados (pitted, peeled and smashed)
Lemon Pepper to taste
Set your oven to Broil. Cut Baguette horizontally in half. Drizzle the Italian Dressing over the top half of the Baguette. Spread the Fake Cheese over the bottom; if you’re using Tofutti Slices, you’ll want to cut them in half. Place both halves on your beloved pizza stone, so that the Dressing and Fake Cheese are top-up and can melt onto the bread. Broil for 5 minutes, until the bread gets a golden crispy edge and the Fake Cheese is melted. Then, remove from oven.
In a small bowl, mash Avocados and then spread over the melted Fake Cheese. Sprinkle the desired amount of Lemon Pepper over the Avocados. Then, cut the Loaf into 4 pieces.
In case you were wondering what my better half had for lunch today… I made him a Smoked Tofurky and Veggie sandwich with some of this infamous bread, and he sent me this picture with a “thank you”: