My love affair with the avocado sandwich began in middle school, when I decided to become a “vegetarian” for a couple years. I wasn’t a very healthy vegetarian, and actually, I wasn’t even a real vegetarian since I snuck bites leftover chicken at night. But while I was in this phase, I developed a bit of an obsession with the avocado sandwich at Atlanta Bread Company. I remember thick slices of avocado on multigrain bread with lots of crunchy sprouts, cucumber, roasted red pepper and cheese. I ate one almost every time I went to the mall, which was pretty regularly in the decade of Clueless and Claires.
- 1 cup organic, whole milk ricotta cheese
- zest of 1 lemon
- 1 tbsp extra-virgin olive oil
- Salt and freshly cracked black pepper
- 8 slices of 100% whole grain bread
- 2 ripe avocados, sliced
- 2 medium shallots, peeled and thin sliced into rings.
- 2 teaspoons toasted sesame seeds
- skin (rind) of 1 preserved lemon, finely chopped
- flaky sea salt
- Toast the bread.
- Meanwhile, in a small bowl, mix together the ricotta, lemon zest, olive oil and season with a few pinches of salt and black pepper.
- Once the bread is toasted, spread each serving with a quarter of the ricotta mixture, 2-4 tablespoons per slice depending on how many slices you're using.
- Divide the slices of avocado evenly among the tartines. Top each serving with a quarter of the sliced shallots and garnish with toasted sesame seeds, preserved lemon peel and flaky sea salt.