Avocado Sandwiches

Sandwiches are a meal on an edible plate. Most often I serve sandwiches for breakfast or lunch, but they are also an awesome option for dinner. Not only are these sandwiches so quick to make, but they are also full of flavor AND healthy.

Avocados provide so many nutrients, including potassium, fiber, vitamin E, vitamin B and folic acid. They are cholesterol free and most of the fat is monounsaturated, which is very good for your heart. Combine that with sardines, which are also rich in numerous nutrients that support heart health, such as omega 3 fatty acids, which have been found to lower cholesterol and triglyceride levels. They also contain vitamin B12, vitamin D- which is so important for bone health, and are packed with protein.

I adapted this recipe from Alton Brown’s episode, Live or Let Diet, where he talks about how he lost a lot of weight and one of his secrets is this sandwich. The second sandwich is one that I have eaten for many years that both my parents loved. Toasted multigrain bread, spread with creamy, flavorful avocado and topped with zesty, bright flavored-sardines, or moist, plump shrimp, these sandwiches are one of my favorites. 

Yields:4 sandwiches, each

Ingredients:

Avocado Sardine Sandwiches
4 slices of bread, multigrain, whole wheat, or pumpkernickel

1 – 2 avocados

1/2 Tablespoon lemon juice

1 tiny garlic clove, minced, optional

1 garlic clove, sliced in half

salt, pepper

1 can of sardines

1 Tablespoon red wine vinegar

1/2 Tablespoon fresh parsley, minced

1/2 teaspoon lemon zest

1-2 tomatoes, sliced

Avocado Shrimp Sandwiches

4 slices of bread, multigrain, whole wheat, or pumpkernickel

1 – 2 avocados

1/2 Tablespoon lemon juice

1 tiny garlic clove, minced, optional

1 garlic clove, sliced in half

salt, pepper

about 20-30 medium shrimp, peeled and deveined, shells reserved

3 cups water

1/4 cup white wine

1 handful fresh parsley

3-5 peppercorns

1-2 bay leaves

salt, pepper

Avocado Sardine Sandwiches 

Gently toss the sardines in a small-medium bowl with the parsley, red wine vinegar and lemon zest. Set aside to marinade while you prepare the rest of the ingredients. IMG_8553Cut the avocado in half. Use both hands and twist each side until it comes apart into two sections. With a sharp knife, strike the pit and gently twist to remove the pit from the avocadoIMG_8558You may want to use a kitchen towel to hold the avocado, to make it a little safer and not to cut yourself. You can also remove the pit with a spoon. Make cross sections in each half of the avocado with a knife and scoop out the flesh into a bowl. IMG_8563Mash coarsely with a fork. Add the lemon juice, minced garlic, salt and pepper. IMG_8568
IMG_8570

Use the avocado mixture quickly. This is not something that can be made ahead of time. Even adding lemon juice won’t prevent it from turning brown.

Toast the bread and use the sliced garlic clove to rub all over the toasted bread. This will give the bread a subtle garlic flavor. Spread 1/4 of the avocado mixture onto each slice. Place two slices of tomato on top of the avocado and place 4-6 sardines on top of the tomatoes. Serve with a wedge of lemon, to squeeze lemon juice on top of the sandwich.IMG_8579

Avocado shrimp sandwich

To cook the shrimp:

Bring the water, white wine, parsley, bay leaf, peppercorns and reserved shrimp shells to a boil. Season with salt. IMG_8933Add the shrimp, turn off the heat, cover and allow to cook in the hot liquid until the shrimp is just cooked and pink. This will only take a few minutes. Drain and cool.

This is a common cooking technique, which uses a court bouillon, a flavorful liquid that is used for poaching or quick-cooking food, mostly seafood. Shrimp overcooks so quickly, so this is a great way of infusing it with flavor without turning it into rubber. I also cook shrimp this way for shrimp cocktails and even to add to salads.

Prepare the avocado the same way as for the sardine sandwiches and spread it on the toasted slices of bread.

Top with the shrimp. I love to add some freshly cracked black pepper on top of the shrimp and garnish with some fresh herbs, like parsley and green onion. 

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Avocado Sandwiches

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  • Author: Alton Brown, adapted
  • Prep Time: 10 mins
  • Cook Time: 3 mins
  • Total Time: 13 mins
  • Yield: 4 sandwiches 1x
  • Category: Appetizer

Ingredients

Scale

Avocado Sardine Sandwiches:

  • 4 slices of bread, multigrain, whole wheat, or pumpernickel
  • 12 avocados
  • 1/2 Tablespoon lemon juice
  • 1 tiny garlic clove, minced, optional
  • 1 garlic clove, sliced in half
  • salt, pepper
  • 1 can of sardines
  • 1 Tablespoon red wine vinegar
  • 1/2 Tablespoon fresh parsley, minced
  • 1/2 teaspoon lemon zest
  • 12 tomatoes, sliced

Avocado Shrimp Sandwiches:

  • 4 slices of bread, multigrain, whole wheat, or pumpernickel
  • 12 avocados
  • 1/2 Tablespoon lemon juice
  • 1 tiny garlic clove, minced, optional
  • 1 garlic clove, sliced in half
  • salt, pepper
  • about 2030 medium shrimp, peeled and deveined, shells reserved
  • 3 cups water
  • 1/4 cup white wine
  • 1 handful fresh parsley
  • 35 peppercorns
  • 12 bay leaves
  • salt, pepper

Instructions

Avocado Sardine Sandwiches:

  1. Gently toss the sardines in a small-medium bowl with the parsley, red wine vinegar and lemon zest.
  2. Set aside to marinade while you prepare the rest of the ingredients.
  3. Cut the avocado in half. Use both hands and twist each side until it comes apart into two sections.
  4. With a sharp knife, strike the pit and gently twist to remove the pit from the avocado. You may want to use a kitchen towel to hold the avocado, to make it a little safer and not to cut yourself. You can also remove the pit with a spoon.
  5. Make cross sections in each half of the avocado with a knife and scoop out the flesh into a bowl.
  6. Mash coarsely with a fork. Add the lemon juice, minced garlic, salt and pepper.
  7. Use the avocado mixture quickly. This is not something that can be made ahead of time. Even adding lemon juice won’t prevent it from turning brown.
  8. Toast the bread and spread 1/4 of the avocado mixture onto each slice.
  9. Place two slices of tomato on top of the avocado and place 4-6 sardines on top of the tomatoes.
  10. Serve with a wedge of lemon, to squeeze lemon juice on top of the sandwich.

Avocado shrimp sandwich:

To cook the shrimp:

  1. Bring the water, white wine, parsley, bay leaf, peppercorns and reserved shrimp shells to a boil. Season with salt.
  2. Add the shrimp, turn off the heat, cover and allow to cook in the hot liquid until the shrimp is just cooked and pink. This will only take a few minutes.
  3. Drain and cool.
  4. Prepare the avocado the same way as for the sardine sandwiches and spread it on the toasted slices of bread. Top with the shrimp.

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22 Comments

    • Olga K.

      Sure! Add some cooked or roasted chicken, marinate in parsley, lemon juice, salt and pepper and use to top the avocado.

    • Olga K.

      You can also do a BLT variation, with bacon, lettuce on top of the tomato. You can also add a slice of cheese.

  • Nataliya

    Hi Olga! I found your blog via Natasha’s Kitchen, and I’m so glad I did! Your recipes are delicious.

    My significant other is from Guatemala, and his mother gave me a great tip for keeping avocado from turning brown! If you’re preparing it mashed (for guacamole or another kind of spead or dip), put the avocado seed back into the mixture when you’re done preparing it. It works great for events where it may need to sit out for awhile.

    • Olga K.

      Hi Nataliya! I love hearing from readers and am so glad that you enjoy the blog. Thank you for the tip. I’ll have to give it a try.

  • Sarah

    I make these sardine sandwiches aLLLL the time. They are delicious every single time. I never saw myself eating sardines and I think that every time I open a can for my next sandwich but it doesn’t matter because this sandwich tastes great and they’re good for you as well.

    • olgak7

      I completely agree, Sarah. Sardines aren’t something I eat regularly, but they are great in this sandwich. I try to eat them more often because they are so healthy.

  • Tatiana

    Hello Olga, i see you mentioned red wine vinegar in the sardines recipe, but i don’t see where you used it, did you put it in the avocado mixture with the lemon juice? Thank you so much, and looking forward for your answer 🙂

    • olgak7

      You must have missed it. It’s in the very first step. “Gently toss the sardines in a small-medium bowl with the parsley, red wine vinegar and lemon zest. Set aside to marinade while you prepare the rest of the ingredients.”
      I hope you enjoy the sandwiches, Tatiana. I love them for lunch or as a snack:).

      • Tatiana

        Olga, thank you so much for taking your time and writing this all over again :)..Now i know for sure what to do 🙂 You are such an inspiration! Thank you so much again and again!!!

        • olgak7

          No, problem, Tatiana. I really hope you enjoy the sandwiches. You actually made me crave these sandwiches too by reminding me of them, so they’re on my menu for next week. I love them for lunch.

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