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Avocado & Mozzarella Sandwich
  • How to prepare
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Enjoy perfect picnic sandwiches with creamy avocado, lovely fried portabello mushrooms and mozzarella.

  1. Chop parsley and garlic and remove the stems of the mushrooms. Pour oil and butter in a hot frying pan, add the mushrooms with the tops down. Lower the heat slightly, so that the mushrooms do not burn. Turn over after 2–3 minutes and cook for the same time on the other side. Season with salt and Tellicherry Black Pepper on both sides. Just before they are ready, sprinkle with garlic and parsley, give it a quick stir and remove from the heat. When cooled, slice in large thin slices.
  2. Core and scoop out the avocado and mash with a fork. Grind Chilli Explosion, sprinkle salt and squeeze the lime juice and set aside.
  3. Slice tomatoes and mozzarella, rinse the rocket salad and slice the bread in large even slices.
  4. Spread the avocado on four slices of bread, alternate the slices of tomato and mozzarella. Top with rocket salad and mushrooms. Finish off with a drizzle of olive oil and sprinkle with salt and Tellicherry Black Pepper. Add the second slice of bread.
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Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD ∙ Telephone numbers: UK careline: 0800 018 0002 ∙ ROI: 1800 577 449

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