Martha Stewart Avocado-and-Boursin Sandwiches

Martha Stewart avocado-and-Boursin sandwiches are a quick vegetarian dinner made with creamy avocado, garlicky Boursin and lemony carrot-cabbage slaw on toasted pumpernickel, ready in 30 minutes. Try this easy weeknight dinner sandwich for lunch or a light supper, since it's no-cook and loaded with crisp veggies.

Mash the avocado right onto the toast and season it before layering anything on top, because that salt carries through every bite. Skip it and the creamy layer tastes flat next to the garlicky Boursin.

Martha shaves the carrot into thin ribbons and tosses it with cabbage, lemon juice and olive oil, so the slaw stays bright instead of heavy. She also spreads Boursin on one slice and mashes avocado onto the other, which makes two creamy layers without any mayo.

Martha Stewart Avocado-and-Boursin Sandwiches

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking timeminutes

Calories

480

kcal

Creamy mashed avocado and garlicky Boursin sit between slices of toasted pumpernickel, with cucumber and a lemony slaw adding crunch. Each bite stays cool, crisp and rich without any cooking.

Ingredients

• 1 carrot, peeled
  

• 1 cup shredded red cabbage (from ¼ head)
  

• 1 teaspoon fresh lemon juice
  

• 1 teaspoon extravirgin olive oil, plus more for drizzling
  

• Kosher salt and freshly ground pepper
  

• 8 slices pumpernickel bread, lightly toasted
  

• 5 ounces Boursin, room temperature
  

• 1/2 English cucumber, thinly sliced into rounds (about 1 cup)
  

• 2 ripe but firm avocados, peeled, pitted, and sliced
  

• 1 cup pea shoots or sprouts
  

Directions

• Dress the slaw: Shave 1 peeled carrot into ribbons with a vegetable peeler or mandoline. Then toss it with 1 cup shredded red cabbage, 1 teaspoon lemon juice and 1 teaspoon olive oil, and season with salt and pepper.
• Spread the Boursin: Spread 5 ounces room-temperature Boursin over 4 slices of the lightly toasted pumpernickel. Then shingle the cucumber rounds on top and season lightly with salt.
• Mash the avocado: Lay the sliced avocados over the other 4 slices of toast and mash them lightly with a fork. Season with salt and pepper, then drizzle with a little olive oil.
• Layer the toppings: Pile the pea shoots over the mashed avocado, then add the cabbage and carrot slaw. Using the pea shoots first keeps the toast from getting damp.
• Close and serve: Set the Boursin slices on top to close the sandwiches. Then slice each one and serve right away.

Tools for this recipe

• OXO swivel vegetable peeler, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Boursin?

Any soft, herby spread works, such as garlic-and-herb cream cheese or goat cheese mixed with a little minced garlic. Bring it to room temperature first so it spreads easily without tearing the toast.

How do I keep the avocado from browning?

Assemble the sandwiches right before eating, since cut avocado darkens quickly. A squeeze of lemon juice over the slices helps, and the olive oil drizzle also protects the surface a bit.

Can I make these sandwiches ahead of time?

Prep the slaw and slice the cucumber up to a day ahead and keep them chilled in separate containers. Mash the avocado and build the sandwiches just before serving, because pumpernickel gets soggy and avocado browns if they sit.

What if I don't have pumpernickel bread?

Whole-grain or rye bread makes a good swap, since both hold up to the creamy fillings. Toast them well so the slices stay sturdy enough to carry the slaw and avocado.

What's the most common mistake with these sandwiches?

Skipping the salt on each layer is the biggest one, because avocado and cucumber taste bland without it. Season the cucumber and avocado separately, and the whole sandwich tastes balanced.