The tomatoes are aplenty in southeastern Oklahoma. We have had a record year for production—the plants are lush and gleaming with these bright red jewels of summer. Most days, I have been enjoying this simple, yet big on flavor tomato avocado sandwich for lunch. Thick slices of tomato paired with avocado are a winning combination for the palette. Avocados are in season and at the record-low price of fifty cents each in our area. Naturally, I’ve been stocking up. Fresh-from-the-garden tomatoes, creamy avocado, and good toasted bread make an inexpensive, yet gourmet sandwich to be savored often.
½ a tomato, sliced
½ an avocado, sliced
mayonnaise (homemade or organic)
good bread, sandwich sliced
cracked pepper, to taste
Toast your bread in a toaster oven, toaster, or hot oven for about two-three minutes or until golden brown. Spread one slice with desired amount of mayonnaise. Add a liberal amount of cracked pepper. Place your sliced tomato on top of the mayonnaise. Using a knife, cut the avocado until you reach the pit. When your knife hits the pit, it can be removed with the knife and discarded. Using your knife, slice the avocado flesh vertically, creating slices. Remove and layer on top of the tomato. Add the final slice of bread and slice diagonally.
Try this simple summer sandwich.
It is so satisfying and good for you. In fact, writing this has made me so hungry, I think I’m off to go fix myself one right now. Enjoy.
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