This is perhaps my all time favorite sandwiche, which when made with Vegenaise, is also vegan. Non-vegetarians often can't imagine how one could survive without meat, simply because when they think about vegetarian food, they think of plain veggies and lettuce, and perhaps cheese. I find that many have never actually had what I'll call "real" vegetarian food.
This avocado and tomato sandwich is an excellent example of how very simple vegetarian ingredients can combine to create something spectacular. With such simple ingredients I honestly feel that this sandwich has no right to taste so good, and yet it does.
Start by making the chipotle mayo. I use around two tablespoons of Vegenaise, which is a vegan substitute for mayo.
Mix in a very generous helping of spicy chipotle chilli powder. Stir this well. If you can't find chipotle chili powder, you can blend one canned chipotle chili with mayo; however, unless you are making a lot of these sandwiches you will likely end up wasting the rest of the can.
Toast two slices of whole wheat bread and spread a thin layer of the chipotle mayo on one side of each slice.
Thinly slice a fresh (preferably organic) tomato and place the slices on one of the halves. Then cut the avocado in half, remove the seed, and slice it while still in the skin. Here I've already removed slices for one sandwich, but you can see how I sliced the remaining side.
Use a spoon to separate the slices from the skin and arrange them on top of the tomato.
Sprinkle on some salt and pepper.
Add the other slice of bread (coated side down!) and press down to compress the avocado and tomato together. If you don't do this, the sandwich tends to fall apart as you are eating.
Eat the sandwich on its own, or serve with a side of soup or salad. Here it is with a bowl of potato and leak soup to which I just added a sprinkle of freshly grated nutmeg.
Try this out and let me know what you think.
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