Particularly as the weather warms up, I find that the simplest sandwiches are the best. Though I’ll take a meaty Reuben or Cubano any day of the year, I typically prefer lighter, vegetarian sandwiches during the warmer months. Summer is the time for picnics, meals by the pool and lunches on park benches. That means packing a meal that is both easy to prepare and easy to transport. Now I’ll be honest – I often opt for a good old PB&J in these situations, and I’m happy to admit it. But sometimes I’m looking for something a little more creative and a little more flavorful.
That’s where this simple yet swimmingly scrumptious sandwich comes into play. It won’t take you much longer to prepare than a PB&J, it’s certainly as easy to travel with, and it’s sure to satisfy. Use just-ripe avocados and the most tangy goat cheese you can get your hands on. Za’atar, which spices the goat cheese, is a Middle Eastern spice blend increasingly available at mainstream food markets. If you can’t find it, mix equal parts dried oregano, thyme, majoram, toasted sesame seeds, and a pinch of sumac and salt.
Avocado and Spiced Goat Cheese Sandwich
Makes 2 sandwiches
-1/2 cup soft goat cheese, such as chèvre
-1 teaspoon olive oil, plus more for drizzling
-1 teaspoon za’atar
-salt and pepper
-1 avocado, halved, pitted, scooped out of it shell and thinly sliced
-squeeze of fresh lemon juice
-4 slices sandwich bread, toasted
In a small bowl, combine the goat cheese, olive oil, za’atar and pinch of salt and pepper.
To prepare sandwiches, lay two slices of bread on a work surface and top evenly with the sliced avocado. On the other two slices, spread the goat cheese mixture evenly between each. Top all four slices with a drizzle of olive oil, a small squeeze of lemon, and more salt and pepper. Form into a sandwich and serve at once, or wrap up for a perfect summer picnic.