Hearty Tomato and Avocado Sandwich on Walnut and Raisin Sourdough

I recently a new sourdough bread at my local bakery: walnut and raisin. One bite and I was hooked! The combination of sweet raisins and crunchy walnuts was pure magic. Naturally, I started thinking of other delicious ways I could use this bread. If you haven’t already seen it, check out the grilled Swiss cheese sandwich I made with the same bread–equally swoon-worthy.

Tomato and avocado sandwich is one of those simple, feel-good meals that I could eat any time of day – whether it’s breakfast, lunch, or even a quick dinner. I mean, it’s also Meghan Markle’s favorite thing to make, so you know it’s good! This hearty sandwich combines all the right elements: creamy avocado mashed with garlic and salt, thick slices of juicy tomatoes, a drizzle of chili oil for that spicy kick, and all of it sandwiched between grilled slices of bread.

 

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Avocado is definitely the star of the show in this recipe. But picking the perfect avocado can be tricky. To check for ripeness, gently press on the top (where the stem used to be). It should give a little but not feel mushy. The skin should also have a darker, almost purplish color.

For this avocado sandwich, go for a large beefsteak tomato or heirloom tomato. They’re meaty, juicy, and have a great flavor that holds up well in sandwiches. If you’re using smaller varieties like Roma or plum tomatoes, you may need a few more slices to cover the bread.

Walnut and Raisin Sourdough is my favorite. The sweetness of the raisins balances beautifully with the savory elements of the sandwich. But if you can’t find this bread, a classic sourdough or whole grain bread also works.

Cream Cheese is optional but highly recommended! It adds a creamy layer that pairs so well with the avocado and tomatoes.

I love adding a bit of chili oil for a subtle heat that elevates the flavors. But if spice isn’t your thing, you can skip it.

Ingredients

• 2 slices walnut and raisin sourdough (or any sourdough/whole grain bread)
• ½ ripe avocado
• 1 clove garlic, grated
• Pinch of salt
• 2 thick slices of beefsteak or heirloom tomato (or 3 smaller slices)
• 1 tbsp cream cheese (optional)
• Drizzle of chili oil (or olive oil for a milder flavor)
• 1 tbsp olive oil for brushing the bread

How to Make Tomato Avocado Sandwich

Toast the bread: Start by brushing both sides of your walnut and raisin sourdough slices with olive oil. Heat a skillet over low heat and let the bread toast on one side for about 5 minutes. This gives you time to prep the other ingredients while the outside of the bread gets perfectly crispy.

Prep the avocado: While the bread is toasting, mash up half an avocado with one clove of grated garlic and a pinch of salt. You want to mash it lightly – leave it chunky so it stays in place on the bread without slipping out.

Slice the tomatoes: Take your juicy beefsteak or heirloom tomato and cut two thick slices. If you’re working with smaller tomatoes, cut a few more slices to cover the bread adequately.

Assemble the avocado sandwich: Take your bread off the skillet once the outside is golden and crispy. Lay the slices toasted side down. On one slice, spread 1 tablespoon of cream cheese. If you’re going for a dairy-free version, you can skip the cream cheese. On the other slice, layer the thick slices of tomato. Top it with the mashed avocado mixture. Drizzle the chili oil (or olive oil) generously over the avocado for that extra kick of flavor.

Close the avocado sandwich, slice it in half, and serve it up!

Whether you’re enjoying it on its own or with a side salad or soup, this tomato and avocado sandwich is sure to hit the spot.