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Two slices of avocado toast sandwich topped with sliced avocado, red pepper flakes, and fresh herbs on a wooden board.
Maryam

Avocado Toast Sandwich

Creamy avocado smashed with lemon and chili flakes, layered between crispy buttered toast for the ultimate handheld upgrade.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch, lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Toast
  • 4 slices sourdough bread thick-cut, about 3/4 inch
  • 2 tbsp unsalted butter softened, divided
For the Avocado Filling
  • 2 large ripe avocados halved and pitted
  • 1 tbsp fresh lemon juice freshly squeezed
  • 1/2 tsp kosher salt plus more for finishing
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes optional
For Assembly
  • 1/2 cup microgreens or arugula lightly packed
  • 1 tsp everything bagel seasoning optional, for finishing

Equipment

  • Small Bowl
  • Fork
  • Skillet or griddle

Method
 

Prep the Avocado
  1. Scoop avocado flesh into a small bowl. Add lemon juice, salt, pepper, and red pepper flakes. Mash with a fork until mostly smooth but still slightly chunky, about 30 seconds. Taste and adjust salt if needed. Set aside.
Toast the Bread
  1. Heat a large skillet or griddle over medium heat. Spread butter evenly on one side of each bread slice. Place two slices butter-side down in the skillet. Cook until deep golden brown and crisp, 2 to 3 minutes. Flip and toast the second side for 1 minute. Repeat with remaining bread slices.
Assemble the Sandwiches
  1. Divide the mashed avocado between two slices of toast, spreading to the edges. Top with microgreens and a pinch of salt. Cap with remaining toast slices, crispy side out. Press down gently to adhere. Cut in half diagonally and sprinkle with everything bagel seasoning if using. Serve immediately.

Notes

For the best texture, use avocados that yield slightly to gentle pressure but are not mushy. If making ahead, press plastic wrap directly onto the surface of the mashed avocado to prevent browning for up to 2 hours. Swap the microgreens for pickled onions or sliced tomato for a different twist.