Thick slices of creamy avocado, fresh mozzarella, and thinly sliced crunchy cucumber get sandwiched between bread that gets slathered in a vibrant herby basil balsamic spread. No cooking or meat required, though it’s also delicious with a crispy bacon layer!
Ingredient highlight
Mozzarella cheese! This beloved cheese is smooth, creamy, mild in flavor, and slightly acidic. It’s a great source of calcium and vitamin K for bone health and is also high in protein, with about 24g in just 4 oz of cheese!
Servings 2 sandwiches
Prep Time 15 minutes Ingredients
- 1 cup loosely packed basil
- 1/4 cup raw walnuts
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 clove garlic
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 4 slices bread*
- 1 large or 2 small ripe avocados, sliced and slightly mashed**
- 8 oz fresh mozzarella cheese, sliced into ¼-½-inch thick rounds
- 1 cucumber, thinly sliced lengthwise
- Lettuce or arugula (optional)
- *Recommend using ciabatta bread or a thicker sturdy/crusty bread (the bread I used was a bit too thin/delicate, which made it a little messy to eat but still delicious).
- **Mashing the avocado a little bit with a fork just helps it adhere better in the sandwich.
- Note: ~ A smaller blender works best for the spread since it’s a very small amount to be blended (I just got this Nutribullet for this reason!). If yours isn’t blending well, add a splash of vinegar and oil and blend again. I’d also recommend doubling the spread recipe – it will blend more easily and you can use it in so many ways!
Instructions
- In a high-speed blender, add the basil, walnuts, vinegar, mustard, garlic, salt, pepper, and oil. Blend on low, slowly increasing to high until mostly smooth.
- Toast your bread or, if it’s a really fresh hearty loaf , leave it untoasted. Toasting the bread will make it hold the sandwich together better.
- Spread the basil spread on one side of each slice of bread. Top one slice with slightly mashed avocado, then mozzarella, cucumber slices, and lettuce or arugula (if using). Top with the other slice of bread and carefully cut in half.
Items you can prep ahead (optional)
- Make the basil balsamic spread.
- Thinly slice the cucumber and slice the mozzarella
Substitutions:
- To make dairy-free/vegan, use a vegan mozzarella alternative or skip and use tofu slabs (coat the tofu in some of the basil balsamic spread).
- To make gluten-free, use a gluten-free bread or you could even eat it in a corn tortilla like a taco.
- Add protein! Add a layer of bacon or grilled chicken (or deli meat). If using grilled chicken, make the mozzarella and avocado layers a little less thick so you can fit your mouth around it!
- For nut free, skip the walnuts.
- Use any fresh herb or combination of herbs.
- Use feta cheese slices from a block of feta for a saltier option.
Storage:
- Store leftover basil balsamic spread in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Use leftover basil balsamic spread on your next avocado toast or any other sandwich.
- You can also use it as a dressing for salads or bowls – if it’s too thick, thin it out with some water or some more oil/vinegar.
- Spoon the spread over any grilled veggies or protein.
- Stir yogurt into the spread for a creamy dip or sauce for bowls.
- Make it a salad! Toss greens, mozzarella, avo, and cucumber in the basil spread (see note above for dressing).
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