Fresh ripe avocados spread over a crisp baguette and drizzled with truffle oil, a combination so simple that everyone can enjoy this lavish delicacy at home. The avocado fruit offers a rich, buttery and nutty flavor that works wonders to enhance the truffle oil's potent, savory and complex earthy taste. Added are layers of fresh slices of sweet dry-farmed tomatoes, and whole basil leaves to give a refreshing flair and balance the richness of this sandwich.
This sandwich was inspired by my friend Susan Lin, who is a very busy mom with two small children in Manhattan. Between ballet lessons, picking up and dropping off each kid, and attending school events, Susan still finds time to cook daily for her children. Her youngest one, Jenny, is in a picky-eater phase, but loves avocados, which is the main ingredient in this recipe. All in all, this is a no-fuss recipe that is easy to assemble and a great way to serve vegetables to your family.
AVOCADO TRUFFLE SANDWICH
- 1/2 baguette
- 1/2 avocado
- 2 teaspoons truffle oil
- sea salt
- 1 small tomato, sliced
- 4-6 fresh basil leaves
- Cut two 6-inch long pieces from the baguette, and slice each piece open lengthwise. Toast the four pieces of bread until light brown and crispy. Transfer the bread to a plate. Drizzle the face of each bread piece with truffle oil, roughly 1/2 teaspoon on each piece.
- Using a butter knife, take the avocado half, score three to four thin slices of avocado without piercing the skin, and slide the slices out with the butter knife and spread onto the bottom piece of bread. Repeat for the other bottom piece of bread. Sprinkle salt and pepper onto the avocado. Layer the fresh whole basil leaves, and tomato slices onto the avocado. Serve with a salad.