A Hearty Summer Sandwich

Written by
on June 14, 2015

True confessions: I am not a big fan of cooking. I can do it. My mom taught me well. But, when my husband offered to take over the meal planning and cooking last year, I jumped at the chance. I felt guilty at first. But I got over it.

Nowadays, I generally confine myself to brewing coffee in the French Press, whipping up smoothies for breakfast, and making the occasional sandwich for lunch. This past week I just about outdid myself by coming up with a scrumptious Mexican Chocolate Smoothie recipe AND a savory summer sandwich.


I’m a fan of avocado and tomato sandwiches, but this one has a couple twists that took the flavor from good to “party-in-my-mouth” amazing! Thanks for Phil’s potted garden on the back balcony of our condo, I had plenty of fresh material to work with.

First, I gathered the ingredients to make a chunky avocado spread.


After pitting the avocado, I cut it into several pieces and removed it from the peel. I smashed the garlic with the flat edge of the knife to remove its peel before mincing it. Then, I finely chopped several basil leaves freshly picked from the plant on the balcony.


Once I had everything chopped, I used a fork to mash the avocado. I like it chunky, so a fork works well for me, but you could also use a food processor if you prefer a smoother spread.


This is where I stop on a typical day. But, I was riding high on the success of the Mexican Chocolate Smoothie. So, I added the rest of the things mentioned above: the chopped basil, minced garlic, a pinch of sea salt, and one drop of Young Living Jade Lemon. If you don’t have a pure essential oil on hand, I’d suggest subbing in the juice of ½ a small lemon or lime.


Note: Never use any other than a pure essential oil in food unless the label clearly states that it CAN be ingested. Most aren’t made for internal use. All Young Living oils are distilled in such a way that they are safe to ingest but that’s a distinctive feature of this particular brand of essential oils.

Stir to incorporate all ingredients. Then, all that’s left is to assemble your sandwich! I used two slices of sourdough bread slathered with the avocado spread and layered with thinly sliced tomato (also from the balcony garden). Here’s the result:


I added a handful of Salt and Vinegar Kettle chips and some apple slices to round out the meal. My tummy was happy and hubby was proud I made something other than PB & J!

What’s your favorite simple sandwich?


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