I don’t think the reality of this word has officially sunk in just yet for this teacher! Today was my third alarm-free weekday of our longest break of the year, but my mind is still whirring with to-do lists, tenth grade novels, essay prompts, grades (blahhh), and classroom organization ideas. I just want to SHUT IT OFF!!!, but I know that will take more than three days away from work to make that happen.
In the meantime, I’m just going to eat about a million avocados…which just scream summer to me! We are obsessed with avocados in this house right now. Avocado on toast for breakfast? Check. Avocado on sandwiches for lunch? Check. Avocado on burgers and in salads at dinner? Oh, check and check for sure!
We briefly considered planting an avocado tree in our backyard, but thankfully we remembered we live in the “flipping tundra” (as I’ve been known to call Spokane in January), and evidently avocado trees don’t tolerate freezing temperatures.
Unfortunately, you will wish you had an avocado tree once you taste this delicious sandwich my husband whipped up for lunch at the lake this past weekend (Kristen, my SIL, and I made awesome sous chefs). Seriously. You will want to eat one every day. On the off-days, you can also mix it up and turn it into a tasty low-carb, gluten-free salad by ditching the bread for some romaine lettuce and adding some garbanzo beans to help fill your belly. Having a party? Mix up the tuna salad and set out with crackers. Boom! Tasty (and addicting) appetizer is ready to delight your guests’ tastebuds…and it makes for great lunch leftovers the next day. That is, if you have anything left over!
- 2 Ciabatta rolls, Italian rolls, or sliced crusty bread
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- ½ small garlic clove, minced or put through a garlic press
- ¼ teaspoon salt
- Freshly ground black pepper
- One 6-ounce can imported olive oil-packed Italian tuna, drained well
- 1 tablespoon capers, drained and rinsed
- ½ small ripe avocado, peeled, pitted, and cut into ½-inch-thick slices
- 3 ounces fresh mozzarella, sliced into ¼-inch-thick piece
- Pre-heat your panini press or oven (350 degrees).
- Split each roll in half (or slice off two pieces of bread).
- Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper to taste in a small bowl.
- Combine the tuna and capers in a medium bowl. Drizzle the dressing over the tuna. Mix well to combine.
- Arrange the avocado slices on the bottom half of each roll. Arrange the tuna on top of the avocado. Lay the mozzarella slices on top of the avocado. Top the sandwiches with the top halves of the rolls.
- Using a panini press? Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, approximately 5 to 7 minutes.
- Using your oven? Spread your sandwiches out on a sheet pan and bake until the bread is crispy and your cheese is melted.
- Carefully remove and serve immediately!