.. or so says the Bear. He likes this whenever he is at home and would probably eat it every day if he could. Of course, it is not a sandwich in the real sense of the word – there’s no top – and I am perhaps more partial, say, to egg mayonnaise. Or maybe crayfish and rocket… Still, each to his own and that is his choice.
It’s very simple – just three ingredients and a sprinkle of Maldon Salt
It’s best made with the delicious No Knead Bread, which makes spectacular toast, a Hass avaocado (they are the knobbly, dark green ones) and some small baby plum tomatoes, crisp, sweet and juicy.
Slice your bread
and lightly toast it
Slice those little tomatoes
and then scoop out the avocado and mash it with a fork
Then start to put it all together….
Spread the mushed up avvy thickly over the toast
Then put the tomatoes on top of that
And sprinkle lightly with Maldon Salt…..
And there you have it. How to keep a Bear happy in one easy lunch.
Wendy,
I precisely used the same New York Times recipe for the bread, but yours looks much much better, I will need to check the differences in the method 🙂
Cheers,
Jaume
Thanks, Jaume!
Well, that loaf is better than my first loaf… and I think a lot depends on the humidity in the atmosphere the day you make it.
I do love the bread though, it is a fantastically tasty and chewy loaf.
The bread you made at the weekend was marvellous as well – you must share the recipe!
People – concentrate on the sanger. It’s delicious!