Please welcome the lovely Leat, who turns 24 today, as we share a delicious sandwich whose ingredients we never thought of combining. Happy birthday, Leat!
I usually get one of two responses when I tell people about my favorite breakfast sandwich: “well I like cream cheese, and I do like avocados,” implying that they are game to try said sandwich, or a confused look, implying that they are confused by said sandwich. The only reasons not to try this deliciousness would be because you either hate avocados (fie!) or cream cheese (more understandable).
I’ve been eating this sandwich ever since I can remember, and have perfected it over the years, though it could be tweaked to taste.
- 2 slices of bread
- cream cheese, enough to spread on both bread slices
- 1 avocado, slice or mashed or however you see fit
- salt and pepper, to taste
- Unless I’m using super-fresh, baked-that day or last night bread, I prefer to lightly toast my bread. I’m using whole-grain bread because I’m trying to be healthier, but it’s even better with white-ish breads, sourdough buns, or Shabbat challah.
- Once the bread is toasted, wait a few seconds for it to cool before spreading your cream cheese. Cream cheese on hot bread is quite magical in that the cream cheese does a disappearing act. I usually prefer to use Temptee, because it’s the most delicious cream cheese ever, but I’m using Philadelphia because it was on sale. I like to place a nice dollop on each slice, but that can be adjusted as you see fit.
- Put avocado on cream-cheesed bread. Sometimes I get fancy and slice my avocados, but cutting off the top and scooping out the fruit with a butter knife works really well. Also, when the avocado is mushed onto the top of the sandwich, it makes it easier to take it to-go, as the slices are more likely to fall out the back in a closed sandwich – this makes for messy pants and steering wheels. Cover the top – you should have a nice layer, avocados are good for you!
- Put a little salt on top
- ENJOY! I prefer to eat this sandwich in its purest form, as an open sandwich, just with these 4 simple ingredients, and a side of orange juice. However, it could serve as a great base for a more elaborate sandwich as well! I’ve tried combinations of eggs, tomatoes, cucumbers, peppers, sliced cheese, fresh basil/herbs and more!
Note: You can tell if an avocado is ripe by gently pushing your finger into the skin at the top – it should yield to light-medium pressure. If you open your avocado and see some brownish parts inside, that just means your avocado is a bit overripe. Simply eat around those parts the rest should still taste great!