Every summer seems to bring its own particular food or simple meal that I become completely obsessed with and crave nonstop. Before going gluten-free, it was pasta salad – which I still love, of course, but it’s been difficult finding the right GF pasta that can make it into a second day of leftovers. There also was the summer of hummus, cucumber and tomato sandwiches. So good.
This year belongs to the avocado. More often than not, my go-to dinner is smashed avocado and tomatoes (a humble guacamole, nothing fancy) for dinner with tortilla chips. That’s it. I don’t need much more than that.
Avocado toast is all the rage on many of the food blogs I read. I hadn’t really been swayed to try it one way or another, but it certainly wasn’t out of the question because, avocado, yo. I’ve been instituting “Buffet Night” once a week – usually a Saturday or Sunday – where dinner becomes a free-for-all, a smorgasbord of still-good leftovers where at least one damn thing on the table is bound to meet the approval of everyone in this picky-eater family. So one night we had some leftover mock chicken strips but not quite enough to make fajitas for all or something resembling a meal.
I had an avocado that had just reached perfection, and I looked at it and the fake chicken strips and thought, hmm … this has possibilities. And so, the Toasted Avocado and “Chicken” Sandwich was born.
(This is definitely not a Melissa Original, by any means; a Google search on “avocado and chicken sandwich” yields 2 bazillion hits, but I certainly felt like a brilliant five-star chef.)
It’s so easy. And so good. All you need to do is toast some bread (I used Aldi’s gluten-free white bread), and mash an avocado. Spread on the toast. Add chicken. I used Beyond Meat’s Lightly Seasoned Chicken Strips. You can add tomato, as I’ve done on several occasions.
A simple and satisfying summer sandwich.
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