While I wrote about my favorite avocado toast before, a new post about the humble combination of bread and avocado was simply needed.
When I visited Copenhagen a few weeks ago, I fell in love with the avocado sandwich from Atelier September. This stylish little cafe is always packed with pretty and creative people, and their star dish is definitely this sandwich.
There is something about the combination of dark rye bread, creamy soft avocado, a drizzle of rich and golden olive oil and the sprinkles of course sea salt that works every time. The kick from the chili, the finely chopped fresh chives and the tangy lemon really lift this dish and turn it into something special. The same is true for the very thin slices of avocado, that don’t only contribute to an elegant presentation, but somehow also deliver the perfect bite.
I found myself making my version of this sandwich the day I got home in Amsterdam and if that doesn’t convert you: I have been making it countless times since. It’s the perfect lunch to me and could even serve as a light dinner with some soup or salad on the side.
If you can’t find real rye bread, you could substitute dark and toasted good quality sourdough. And again: please make sure to use your best olive oil, good salt and perfectly ripe avocados. The ingredients really are half the work.
1 small avocado
2 thin slices of rye bread (or toasted sourdough)
1 small bunch of chives
juice and zest of ¼ lemon
pinch of chili flakes (or chili powder)
extra virgin olive oil
course sea salt and black pepper
1. Halve the avocado and remove the pit. Using a sharp knife, make thin horizontal slices in the (unpeeled) avocado halves. .
2. Carefully scoop out the avocado slices with a spoon and arrange avocado neatly on rye bread.
3. Chop the chives very finely and divide over the sandwich.
4. Top the avocado with lemon juice, zest and red pepper flakes to taste. Drizzle generously with olive oil, then sprinkle with salt and pepper.