Prep 10 mins
Cook 5 mins
Originally called the Ploughman's Sandwich, I have changed this to a vegetarian sandwich by leaving out 5 oz. corned beef. Feel free to add it if you want to! The original recipe also called for Irish cheddar cheese to be soaked in Guinness beer for 2 hours. Hmmm. This is supposed to be one serving! I'm calling it two servings! Adapted from the Haas Avocado Board.
- 3 slices rustic crusty bread (I like to toast mine first)
- 2 ounces honey mustard (2 parts whole grain mustard mixed with 1 part honey)
- 1⁄8-1⁄4 cup red onion, finely chopped
- 1 medium sized Hass avocado, sliced
- 4 slices thick cheddar cheese or 4 slices swiss cheese
- 1 large portabella mushroom, roasted and sliced
- 1 medium tomatoes, sliced
- Spread honey mustard on three slices of bread. Sprinkle the bread with red onion. On one slice of bread, layer the avocado and cheese. If using corned beef, add it now.
- On another slice of bread, layer the mushroom, tomato and cheese.
- Bake both slices in a 350 degree Fahrenheit oven for two minutes.
- Put the two pieces together with the third slice of bread between them.
- This is a very thick sandwich and may need a skewer or long pick to hold it together. I make 2 sandwiches out of it, leaving out the center slice of bread!
i made it with dijon mustard and pickled the red onion.
Loved loved loved this sandwich! So easy to make and so good (and filling too!!) My only complaint was that my avacado wasn't ripe enough (which is obviously not the fault of the recipe) but I'm really excited to eat this one again, and next time I'll be sure to get a ripe avacado, I'm sure it will be even more amazing!!
This is a delicious hot sandwich; I've never thought of combining honey mustard and avocado (two of my favorites) in one sandwich before. I left out the middle slice of bread and did not include corned meat. I'll make this again (probably often!).