Open-Faced Avocado Sandwiches
Yield
Ingredients
2 cups (50 g) Arugula leaves
1 small Garlic clove, peeled and finely chopped
⅓ cup (80 ml) Extra-virgin olive oil
1¼ cup (60 ml) Fresh lemon juice
1¼ cup (22 g) Grated Dry Jack* cheese or other hard aged cheese, plus 1 piece (about 2 ounces/60 g), for shaving
2 tablespoons chopped Pistachio kernels
½ teaspoon Salt
8 slices French bread, lightly toasted
1 English cucumber, peeled and thinly sliced
2 large Avocados, pitted, peeled, and cut into small cubes
*Dry Jack refers to the aged version of this classic California cheese.
Instructions
Place the arugula, garlic, olive oil, lemon juice, cheese, pistachio kernels and salt into a food processor and process for ten seconds. Using a spatula, scrape down the sides and process again for ten seconds.
For each serving, place two pieces of toasted bread on a plate. Spread pesto generously on each slice. Cover pesto with a layer of cucumber slices and top with avocado cubes. Use a vegetable peeler to shave desired amount of Dry Jack cheese over the tops.
Nutritional Information per Serving:
466 calories, 14 g protein, 29 g fat, 6 g saturated fat, 40 g carbohydrates, 6 g fiber, 17 mg cholesterol, 822 mg sodium.
American Pistachio Growers
