Avocado and Sprout Club Sandwich

Layers of mashed avocado, crunchy radish slices, sprouts, and crumbled goat cheese are perfect for a springtime lunch break.

  • Servings: 4
  • Yield:

Source: Martha Stewart Living, February 1998


  • 12 slices white sandwich bread
  • 2 ripe avocados
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bunch radishes, very thinly sliced
  • 2 ounces alfalfa sprouts
  • 8 ounces goat cheese, room temperature


  1. Heat oven to 400 degrees. Place bread under the broiler, and toast until golden, about 8 minutes.

  2. Using a chef's knife, cut avocados to the pit, slicing them all the way around the middle. Twist top half off. Embed knife in pit; twist slightly, and remove pit from flesh. Scoop flesh from skin with a large serving spoon, or peel both halves.

  3. Place avocado meat in a small bowl, and add salt and pepper. Using the back of a fork, mash avocado into a chunky puree.

  4. Spread the puree over toast. Top with radishes and sprouts. Crumble goat cheese over sprouts.

  5. Stack sandwiches together so that each sandwich has two layers of avocado, radish, sprouts, and goat cheese and three slices of toast. Cut in half, and serve immediately.

Cook's Notes

Avocados take several days to ripen, but placing them in a brown-paper bag will speed up the process. An avocado is ripe when given a gentle squeeze and it feels slightly soft.


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