Avocado And Boursin Sandwiches Recipes

AVOCADO-AND-BOURSIN SANDWICHES

Steps:

• Using a vegetable peeler or mandoline, shave carrot into ribbons. Toss carrot and cabbage with lemon juice and oil. Season with salt and pepper.
• Spread 4 slices of toast with Boursin and shingle with cucumber rounds. Season lightly with salt. Lay slices of avocado on remaining 4 slices of toast; mash lightly with a fork. Season with salt and pepper and drizzle with oil. Layer pea shoots, cabbage, and carrots over avocado. Close sandwiches, slice, and serve.

AVOCADO "BACON" SANDWICH!

Steps:

• Cook bacon in oven and slice avocado and tomato.
• Split the avocado between two pieces of toast and sprinkle with salt to taste (don't skip!).
• Layer rest of ingredients and enjoy.

CANAPES WITH GARLIC HERB CREAM CHEESE AND AVOCADO

Steps:

• Slice the bread into 1/3-inch slices (cut on the diagonal if it's a very small baguette to get bigger slices). Place them on a baking sheet and lightly brush both sides with melted butter.
• Bake 5 minutes, or until they are just starting to golden. Let these cool to room temperature.
• Toppings: Cut your avocado in half, remove the pit, spoon the avocado flesh out of the shell and cut avocado into slices. Finely chop both green onions and 1/4 cup of fresh dill.
• Use a fork to mash together 8 oz cream cheese, 1/4 cup chopped dill, chopped green onion and your pressed garlic clove.
• Spread enough herbed cream cheese over each canapé to generously cover the top.
• Top canapés with avocado slices and squeeze a couple drops of lemon juice over the avocado slices (this keeps the avocado from browning), then sprinkle with freshly ground black pepper. Garnish with dill and green onion and you're done! It's best fresh but tastes great even after refrigeration.

BACON AND AVOCADO SANDWICHES

Steps:

• Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp, then transfer with tongs to paper towels to drain.
• Stir together mayonnaise, chives, dill, and salt and pepper to taste in a small bowl.
• Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.
• Make sandwiches with toast, herb mayonnaise, avocado, bacon, and sprouts, seasoning with salt and pepper.

ROAST BEEF AND AVOCADO FINGER SANDWICHES

Steps:

• In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices bread, dividing evenly.
• Spread other 6 slices bread with about 1 teaspoon each mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
• Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
• Transportation tips:
• Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.