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Recipe: A Favorite Sandwich to Take to the Beach

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Recipe: A Favorite Sandwich to Take to the Beach

May 28, 2018

Something about going to the beach makes me instantly hungry. Is it the fresh air, the sunshine–or the knowledge that out on the sand I don’t have immediate access to my refrigerator? For years I have been looking for the perfect take-along lunch to pack. Must be: delicious, easy to eat, and something that doesn’t get all sandy when a breeze kicks up.

I mentioned this the other day to photographer Olivia Rae James, and she said, “Oh, I know what you need–my avocado-lemon-sprout sandwich. I take it to the beach all the time.” Turns out, she’s exactly right.

For ingredients and step-by-step instructions, see below.

Photography by Olivia Rae James.

Above: You can make this beach-bound sandwich in less time than it takes to slather on sunscreen.
Above: Start with a loaf of good sourdough bread.
Above: Lemons do double duty: The juice keeps the mashed avocado a nice bright green color and adds a flavor kick.
Above: On one side of the bread, you can start with a base of vegeniase or mayonnaise, and build from there.
Above: Layer of avocado (check). A layer of sprouts for crunch (check). Cover with the other slice of bread, wrap, head out the door. And don’t forget to take a book.

Oliva Rae James’s Zesty Avocado & Sprout Sandwich

Ingredients
  • 1 avocado
  • 1 tablespoon flavorful olive oil
  • 1 lemon
  • Sea salt and black pepper to taste
  • 2 slices sourdough bread
  • 1 tablespoon Vegenaise (I just prefer the taste to regular mayonnaise)
  • Handful of sprouts

Scoop out both halves of an avocado into a bowl and mash with a tablespoon of olive oil, the juice from one lemon, flaky sea salt, and coarse ground pepper to taste. Slather some Vegenaise or mayonnaise on one slice of the bread, pile the avocado mixture on top, add some sprouts, put your sandwich together, and enjoy. Simplicity at its best.

For another of Olivia Rae James’s garden-to-table summer recipes, See DIY: Raspberry Sparkler Cocktail. Come to think of it, that would taste pretty good at the beach too.

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