My mother and I have been looking for ways to eat healthier, and this includes putting veggies into everything we eat. This sandwich makes a great light lunch or an afternoon snack, and with fresh cucumber, it feels summer-ready. You can use any kind of sandwich bread, but I’m a big fan of artisanal buns 🙂
Ingredients
- Ciabatta buns
- Avocados
- 1 cucumber, skin peeled
- Red onion, diced
- Goat's milk cheese
- Basil pesto
- 1 lime for juice
- to taste Salt & pepper
Steps
Cut ciabatta buns in half, spread lightly with basil pesto. Lay on a cookie sheet, pesto side up, and broil in the oven until toasted and edges are golden.
Cut avocado and scoop out flesh. Mash with fork in a small bowl until consistent. Add diced red onion (chopped small) and squeeze in lime juice. Add salt & pepper to taste. Mix well.
Cut cucumber in half, and peel skin. Cut into spears.
Spread avocado mixture onto bun, sprinkle with crumbled goat’s milk cheese. Top with cucumber spears. Enjoy!
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