A meal solution when you're pressed for time!
Here is the recipe for my avocado and sundried tomato sandwich.
For 2 people
1 ripe avocado
1 C. sundried tomatoes, cut into small pieces
A few fresh basil leaves
1 cup baby spinach
Pinch of garlic salt
Pinch of pepper
1 pinch of crushed peppers
4 slices of thick sliced bread
In a bowl, coarsely mash the avocado. Add the sundried tomatoes, crushed peppers, garlic salt and pepper. Mix well.
Wash and wring out 1 cup of baby spinach and 5-6 fresh basil leaves.
Brush 1 side of each slice of bread with thegarlic oil.
Preheat a cast iron skillet with raised grooves (OK! That's for fun !! A regular skillet can do just fine!)
Assemble the sandwiches on a plate. Place half of the preparation on a slice of bread, add half the spinach and half the basil leaves. Close with the 2nd slice of bread. Repeat for the 2nd sandwich.
Cook in the cast iron pan for about 1 minute on each side.
When the sandwiches are well roasted, it's ready to serve!
This recipe is a creation of the collaborator of Olives et Gourmandises, Johanne Jacques.