Prep 18 mins
Cook 2 mins
This delicious sandwich was served by Mary Sue Milliken and Susan Feniger during the 1980s at their Los Angeles restaurant City Cafe. First published in Saveur, September, 2007. I served these the other day when "the farmer" a resident's husband who brings us produce from his farm down south.
- 1 tablespoon fresh lemon juice
- 1 tablespoon freshly cracked black pepper
- salt, to taste
- 1⁄4 cup extra virgin olive oil
- 4 ounces goat cheese
- 2 tablespoons fresh lemon juice
- 1⁄8 teaspoon finely ground black pepper
- 4 ripe avocados, such as hass, gwen, bacon
- 3 dashes Tabasco sauce
- baguette, sliced in 12
- Put 1 T lemon juice, 1 T freshly ground black pepper, and salt, to taste into a bowl; stir well.
- While whisking constantly, drizzle in 1/4 cup extra-virgin olive oil to form dressing; set aside.
- Put 4 oz. soft goat cheese, 2 tablespoons fresh lemon juice, 1/8 teaspoons finely ground black pepper, the flesh from 4 ripe avocados, such as hass, gwen, or bacon, and a few dashes of Tabasco into a bowl.
- Lightly mash with a fork; season with salt to taste.
- Divide avocado mixture between 12 lightly toasted small baguette halves and spread to cover each.
- Transfer baguettes to baking sheet and broil until just warmed through, 1–2 minutes.
- Top the baguette halves with tomato and cucumber slices, in any arrangement you wish.
- Drizzle some of the cracked pepper dressing onto each.
- Serve immediately.