Avocado Sandwich with creamy avocado, crisp cucumbers, and the most flavorful herb spread—simple, fresh, and so good!
Avocado Sandwich
These cucumber sandwiches have been the most popular sandwich recipe I’ve ever shared—and I totally get it. They’re super tasty and really easy to make! I eat them for lunch all the time, and they’re always a hit at showers or brunch. Everyone loves them!
Lately, I’ve been making a new lunch version with avocado, lettuce, and wheat bread—and I can’t stop. These avocado sandwiches are creamy, crunchy, and so, so good!
Ingredients
Here’s what you need to make avocado sandwiches:
- Cream cheese: Let it sit out to soften or microwave in short bursts until easy to mix.
- Mayo: Use a good brand for better flavor.
- Ranch mix: Hidden Valley gives that classic ranch flavor.
- Wheat bread: Pick a loaf with soft, thin slices.
- Cucumber: Use English or salad cucumbers for less seeds and more crunch.
- Lettuce: Green leaf gives a nice crunch.
- Avocado: Use ripe ones that feel a little soft, but not mushy.
- Lemon: Keeps the avocado from turning brown and adds brightness.
- Fresh herbs: Dill, chives, or parsley all work—use what you like best!
What To Serve With Avocado Sandwiches
- Fresh fruit: Berries, melon, grapes, or a simple fruit salad.
- Chips or pretzels: Classic potato chips, pita chips, or pretzel crisps.
- Pasta salad: A good pasta salad is the perfect filling side!
- Pickles: Something tangy like dill pickles or pickled onions for a flavor pop!
- Side salad: A simple garden salad or Italian salad is delish on the side.
Bulk Up Your Avocado Sandwich
- Add sprouts: Try alfalfa or broccoli slaw for even more crunch!
- Add cheese: Use provolone, Swiss, or white cheddar slices.
- More veggies: Add carrots, radishes, or bell peppers for more crunch.
- Add tomato: Thin slices make it juicy and add color.
- Add protein: Try turkey, hard-boiled eggs, or chickpeas to make it more filling.
Storage
- Best fresh: These taste best right after you make them!
- Make ahead: Mix the spread a day early and keep it in the fridge. Don’t slice avocado or build the sandwiches until you’re ready to eat.
- Don’t assemble ahead: Putting it all together too early makes the bread soft and the avocado brown.
More Easy Sandwich Recipes
- Mediterranean Sandwich with basil pesto
- Turkey Sandwich with bacon
- Tomato Sandwich with basil mayo
- BBQ Chicken Sandwich Recipe with smashed avocado
- Italian Beef Sandwich made in the slow cooker
Avocado Sandwich
Avocado Sandwich layered with crisp veggies, creamy avocado, and the best herby spread for a lunch you’ll want on repeat!
Equipment
Ingredients
- 1 (8-ounce) package cream cheese softened to room temp
- 1/2 cup mayo Best Foods/Hellman’s
- 1 (1-ounce) packet Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
- 1 package wheat bread see note 1
- 2 cups English cucumber see note 2
- 1 (7-ounce) package green leaf lettuce
- 2 large ripe avocados
- 1 large lemon
- Fresh herbs optional; dill, parsley, or chives—whichever you like best!
Instructions
- Let the cream cheese sit at room temp for 1 hour, or microwave in 15-second bursts until soft.
- Use a hand mixer to beat the cream cheese, mayo, and ranch mix until smooth. Cover and refrigerate for 20 minutes to thicken and blend the flavors.
- Slice cucumbers 1/4th-inch thick using a mandoline or sharp knife. Thinly slice the avocado and drizzle with lemon juice to keep it from browning.
- Lightly toast the bread if you’d like. Let it cool. Spread the cream cheese mixture on both slices of each sandwich.
- Add cucumbers to one side. Sprinkle with cracked pepper and herbs if using. Add avocado to the other side, then top with lettuce. Press the slices together. Cut in half and enjoy right away.
Video
Recipe Notes
Note 1: Use a good-quality whole wheat bread that’s soft and not too thick.
Note 2: No need to peel English/salad cucumbers. Just wash, dry, and slice. Cut off and discard 1 inch from both ends—they’re bitter.
Make Ahead: You can prep the spread 1–2 days in advance. Slice cucumbers a day ahead, sprinkle with salt, and refrigerate. Let the spread sit at room temp for 30 minutes before using.
Leftover Spread: Store any extra spread in the fridge for up to a week. It’s great as a dip for raw veggies!
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.65g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 193mg | Potassium: 126mg | Fiber: 3g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.47mg
Nutrition information is automatically calculated, so should only be used as an approximation.
As Chelsea’s sister and employee I LOVE this sandwich! So easy, tasty, and quick!