I started making this when I was craving something quick but fresh and a little fancy.
It hits that perfect combo of creamy, juicy, crunchy, and toasty.
Plus, no cooking required!
- Takes 10 minutes start to finish
- Perfect for hot days when you don’t wanna use the stove
- Great way to use up ripe avocados and tomatoes
- Super customizable with whatever bread or extras you have
🕒 Time: 10 minutes
🍽️ Servings: 2 sandwiches
What You’ll Need
- 1 ripe avocado
- 1 medium tomato (beefsteak or heirloom is best)
- 2 slices of your favorite bread (sourdough or multigrain work great)
- 1 tsp lemon juice
- Pinch of salt
- Pinch of black pepper
- Optional: a drizzle of olive oil, a sprinkle of red pepper flakes, or a handful of arugula
Tools
- Sharp knife
- Cutting board
- Spoon
- Toaster or toaster oven
- Small bowl
- Fork
Pro Tips
- Use bread that’s hearty enough to hold all the juicy goodness without falling apart.
- Let your avocado sit at room temp for the creamiest texture.
- A sprinkle of salt on the tomato makes it taste way more flavorful.
- Toast the bread until golden—it gives the sandwich structure.
- Assemble just before eating so it doesn’t get soggy.
Substitutions + Variations
- Swap bread for a wrap or pita
- Use hummus instead of avocado
- Add cheese if you eat dairy (feta or fresh mozzarella are great)
- Add fresh basil or microgreens for more flavor
- Use balsamic glaze instead of lemon juice
Make Ahead Tips
You can slice the tomato and mash the avocado with lemon juice ahead of time, but don’t assemble the sandwich until ready to eat. Keep components in separate containers in the fridge.
Instructions
Step 1: Toast the Bread
Toast 2 slices of bread until golden and crisp. This helps keep everything from getting soggy.
Step 2: Slice the Tomato
Slice 1 medium tomato into thick slices—about 1/4 inch. Set aside.
Step 3: Mash the Avocado
Scoop 1 ripe avocado into a bowl. Add 1 tsp lemon juice, a pinch of salt, and mash with a fork until creamy but still a little chunky.
Step 4: Assemble the Sandwich
Spread the mashed avocado evenly on both toasted bread slices. Lay the tomato slices over one side. Add a pinch of pepper, optional olive oil, or red pepper flakes if you like.
Step 5: Put It Together
Press the second slice of bread on top. Slice in half and serve right away.
Macros (Per Sandwich, Estimate)
- Calories: 310
- Protein: 6g
- Fat: 21g
- Carbs: 27g
- Fiber: 7g
Why This Recipe Works (Quick Science)
The fat from the avocado balances the acidity from the tomato and lemon juice. Toasting the bread prevents sogginess and adds texture. A little salt on the tomato draws out its juices and makes it taste richer.
Meal Plan Ideas
- Breakfast: Pair with scrambled tofu or a smoothie
- Lunch: Serve with chips, soup, or a side salad
- Light Dinner: Add hummus and eat open-faced with roasted veggies
- Meal Prep: Keep components separate and assemble fresh
Common Mistakes
- Using unripe avocado – it’ll be hard and flavorless
- Not toasting the bread enough – makes the sandwich mushy
- Overloading with tomato – can get too juicy and fall apart
- Not seasoning – just a pinch of salt and pepper makes a huge difference
What to Serve With
- Sweet potato chips
- A light cucumber salad
- A cup of lentil soup
- Iced tea or sparkling water with lemon
FAQ
Can I make this gluten-free?
Yep—just use your favorite gluten-free bread.
How long does it last?
It’s best eaten right away, but if you keep the mashed avocado and sliced tomato separate, you can store both in the fridge for a day.
What other veggies can I add?
Cucumber, sprouts, red onion, or spinach work great.
Can I pack this for lunch?
Only if you keep the parts separate and assemble just before eating.
Let me know if you try this avocado and tomato sandwich! Save this recipe and leave a comment if you have questions or want to share your favorite add-ins 🥪💚