Avocado-and-Boursin Sandwiches

avocado and boursin sandwiches
Photo: Lennart Weibull
Prep Time:
30 mins
Total Time:
30 mins

Lemony carrot and cabbage add a bright, crisp bite to the garlicky Boursin and creamy avocado in this vegetarian meal.


  • 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

  • ½ English cucumber, thinly sliced into rounds (about 1 cup)

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

  • 1 cup pea shoots or sprouts


  1. Using a vegetable peeler or mandoline, shave carrot into ribbons. Toss carrot and cabbage with lemon juice and oil. Season with salt and pepper.

  2. Spread 4 slices of toast with Boursin and shingle with cucumber rounds. Season lightly with salt. Lay slices of avocado on remaining 4 slices of toast; mash lightly with a fork. Season with salt and pepper and drizzle with oil. Layer pea shoots, cabbage, and carrots over avocado. Close sandwiches, slice, and serve.

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