Strawberry, Avocado, Goat Cheese Sandwich

I love making sandwiches that have unique flavor combinations in them. This one might be my favorite. While it doesn’t have bacon, it does have the salty-tanginess of goat cheese, the sweetness of in-season ripe strawberries, and the creamy coolness of avocado.

Strawberry, Avocado, Goat Cheese Sandwich

I want to talk a few minutes about my new favorite cheese. Humboldt Fog has been making an appearance in my grocery cart on a regular basis since moving to Cincinnati (it was even the star ingredient to our low-key Superbowl snacking). Our local big-box grocery store has an AMAZING cheese counter. It rivals what I could get at Trader Joe’s back in Boston.

Strawberry, Avocado, Goat Cheese Sandwich

Due to my lactose intolerance, I love trying new goat and sheep milk cheeses, and this Humboldt Fog cheese has become my favorite. It paired so nicely with the other flavors in this sandwich. Hubby was definitely jealous that I made this one night when he was working late. But have no fear, this sandwich has been made a couple more times since then!

Strawberry, Avocado, Goat Cheese Sandwich

One Year Ago: Homemade Granola and Rhubarb Coffee Cake
Two Years Ago: Perfect Chocolate Chip Cookies and New York Style Cheesecake with Blueberry Sauce
Three Years Ago: Oreo Pretzel Fudge and Oreo Cream Cheese Swirl Brownies
Four Years Ago: Brownie Pops
Five Years Ago: Baked Eggplant Chips

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Strawberry, Avocado, Goat Cheese Sandwich

No real recipe here, just building one amazing sandwich!

Yield: 1 sandwich

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

2 slices whole wheat bread
1/2 avocado
sea salt
4-5 strawberries, sliced
~1 oz goat cheese

Directions:

Place the bread slices in a grill pan set to med-high heat. Once they have toasted on the first side, flip over. Add the goat cheese to one of the slices. When the bread is fully toasted and the cheese is melted, remove bread from pan and place on plate or cutting board.

Mash avocado onto the other piece of toast and sprinkle with sea salt.

Add strawberry slices to both pieces of toast before pressing together to form a sandwich.

Cut sandwich in half and serve.

Inspired by edible perspective

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11 Responses to “Red White and Blue No-Bake Frozen Cupcakes”

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    1
    CB — July 14, 2008 at 12:50 am

    Oh that looks so yummy for summer! I can’t wait to try it! Thanks for entering 🙂
    /Clara

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    Nikki57 — July 14, 2008 at 1:36 am

    Those look absolutely delicious!!

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    Joelen — July 14, 2008 at 2:27 am

    Looks fabulous with all the color! Thanks for sharing 🙂

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    Janna — July 14, 2008 at 5:57 pm

    Was the consistency like ice cream? It sounds cool and summery. Plus you probably get super brownie points for submitting so early!

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    Mara — July 14, 2008 at 6:23 pm

    YUM this is perfect for the sweltering summer months! i am all about frozen desserts right now!

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    Jen — July 15, 2008 at 12:14 am

    The texture isn’t quite as creamy as ice cream… It’s more frozen than that(?) They are really good though!

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    Ivy — July 15, 2008 at 2:55 am

    Oh wow! I like these. What a cool idea and they look so good for the hot days of summer. Where do you live? Can I come pick some up? 🙂

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    Martha — July 19, 2008 at 12:52 am

    Jen, these look yummy!

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    Nikki57 — August 25, 2008 at 9:48 pm

    CONGRATS … You are the Cupcake Hero!!

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    KimboSue — July 1, 2009 at 6:28 pm

    I know this post is like a year old, but I followed a link from another page and found it. Question – do you have to keep them frozen until serving? We’re going to a pool party, so they might be outside for a while. Will they melt?

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    Jen — July 1, 2009 at 6:54 pm

    If I remember correctly, they will melt. They might be fine for a little while, but not all afternoon. Sorry I can’t be more help!

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