This sandwich might be THE reason to grow chives in your herb or vegetable garden, or in a clay pot on the porch, or even among the flowers—their vertical green foliage can feel at home in even the most formal flower bed. Store-bought, frozen, or dried chives can’t compare to Allium schoenoprasum that you snip from your own yard, moments before eating. They’ll happily grow on their own in less than perfect situations. (Ours are a bit rogue and grow at the base of the slate steps at our kitchen door.)
Once you’ve got the fresh chives covered, next you’ll want to always keep avocados and fresh lemons on hand. (Unfortunately we can’t grow those here, or I would. Believe me.) Plus keep a hearty bread in the pantry. With just these ingredients in the house you’ll always be ready to make this sandwich which has saved the day for me more than once. I make it for myself regularly and serve it to guests who later leave thinking I just fed them something special. And they’re right. Make extra.
Skills: Peeling & slicing avocado, zesting, chopping, drizzling
Ingredients (per sandwich):
- 1 ripe avocado (use 1/2 for smaller sandwiches)
- 2 slices hearty wheat or multigrain bread
- chives, snipped
- lemon zest
- olive oil
- a few red pepper flakes, more if you like extra kick
- salt & pepper
- Cut avocado in half, remove pit, peel and slice
- Lay avocado slices on each piece of bread
- Drizzle with olive oil
- Zest a little lemon on top of avocado
- Sprinkle a few red pepper flakes
- Top with fresh chives
- Salt & pepper to taste.
Pair a half sandwich (1 slice) with a spring greens salad for a light lunch.
Co-Author of Garden Candy Basics