Avocado Sandwich

5 from 2 votes

Avocado Sandwich layered with crisp veggies, creamy avocado, and the best herby spread for a lunch you’ll want on repeat!

Prep Time20

Total Time20

Course: Appetizer, Brunch, Lunch

Cuisine: American

Keyword: Avocado Sandwich

Servings: sandwiches

Author: Chelsea Lords

Cost: $9.30

Equipment

Hand mixer

Ingredients

1 (8-ounce) package cream cheese softened to room temp
1/2 cup mayo Best Foods/Hellman’s
1 (1-ounce) packet ranch seasoning mix
1 package wheat bread see note 1
2 cups English cucumber see note 2
1 (7-ounce) package lettuce leaf
2 large ripe avocados
1 large lemon
Fresh herbs optional; dill, parsley, or chives—whichever you like best!

US - Metric

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

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