Fennel slaw + avocado sandwiches

Fennel slaw + avocado sandwiches

By
From
Eat This, My Friend
Serves
1
Photographer
Jade O'Donahoo; Huw Rogers

I work part-time at an excellent bakery, so I have an endless supply of amazing bread. As a result, a great deal of my diet consists of sandwiches in all possible forms and varieties: rolls, bagels, rye, sourdough, wholegrain, fresh, toasted, whatever. And I never tire of them because there are so many possibilities. These are a few of my favourite fillings, and the combos work stuffed into whatever bread-type thing you have. The first three recipes are great fresh sandwiches, the last one should be toasted in a sandwich press.

Ingredients

Quantity Ingredient
handful thinly sliced fennel
handful thinly sliced red cabbage
handful rocket leaves
1/2 avocado, sliced
lime juice, squeezed

Method

  1. Gently toss the fennel, red cabbage and rocket with the lime juice, and season with salt and pepper. Set aside.
  2. Arrange the avocado on the bottom half of your sandwich. Season lightly with salt and pepper.
  3. Top with a handful of slaw and close the lid. Enjoy!
Tags:
Vegetarian
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