Sometimes you just want a sandwich for dinner, right? Maybe you’re tired or it’s too hot to cook or you want a quick meal. Whatever.
My Mom made sandwiches for dinner and so do I. It can be as satisfying as a tradtional dinner but much easier and such a good choice when you don’t feel like fussing.
Here’s one to try:
Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise
3 tablespoons mayonnaise
4 teaspoons olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
1 small clove garlic, finely chopped
4 slices Tuscan-Italian style bread
2 teaspoons butter
2 large eggs, beaten
1 avocado, sliced
1 tomato, sliced
In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.
Makes 2 servings