Toasted Avocado Fig Sandwiches with Lemon and Basil Recipe
- Culinary Collaborations
- 2 days ago
- 3 min read
Toasted Avocado Fig Sandwiches with Lemon and Basil Recipe
An easy vegan lunch idea, these Toasted Avocado Fig Sandwiches with Lemon and Basil layer golden toast with creamy avocado slices, ripe fresh figs, a little lemon, basil and black pepper for a simple plant-based sandwich that feels fresh and a little special. The soft figs and smooth avocado sit between crisp toasted bread, making this an easy lunch, brunch plate or tea sandwich-style recipe.
Fresh figs have two distinct seasons: a short, early harvest in June, followed by a much larger, sweeter main harvest that runs from August through October. Because figs don't ripen after being picked, they are highly perishable.
This is a delicious way to use them up!
Servings: 4 sandwiches | Prep Time: 15 minutes | Cook Time: 5 minutes
Ingredients
For the Sandwiches
8 slices vegan white sandwich bread, sourdough or soft country bread, about 12 oz. (340 g.)
2 ripe avocados, peeled, pitted and sliced, about 10 oz. (285 g.) avocado flesh
8 fresh figs, sliced into rounds or wedges, about 12 oz. (340 g.)
1 tbsp. (15 ml.) fresh lemon juice
1 tbsp. (15 ml.) extra-virgin olive oil
½ tsp. fine sea salt, divided
Freshly ground black pepper, to taste
2 tbsp. (8 g.) chopped fresh basil or mint
For Serving
Extra fresh figs, quartered
Extra basil or mint leaves
Lemon wedges, optional
Directions
Lightly toast the bread until golden on the outside but still soft enough to bite through easily.
In a small bowl, stir together the lemon juice, olive oil, ¼ tsp. fine sea salt and black pepper.
Lay 4 slices of toasted bread on a board. Arrange the avocado slices evenly over the bread.
Brush or drizzle the avocado lightly with the lemon-olive oil mixture.
Layer the sliced figs over the avocado, letting some of the fig pieces show along the edges.
Sprinkle with the remaining ¼ tsp. fine sea salt, extra black pepper and chopped basil or mint.
Top with the remaining slices of toasted bread and press gently.
Cut each sandwich in half. Secure with small picks if desired.
Serve right away with extra fig wedges, basil or mint leaves and lemon wedges.
Make It Yours
For a creamier sandwich, spread a thin layer of plain vegan cream cheese or almond ricotta on the toast before adding the avocado.
For a slightly sweeter finish, drizzle the figs with 1 tsp. (5 ml.) maple syrup or balsamic glaze before closing the sandwich.
For more crunch, add thin cucumber slices, arugula, toasted walnuts or pumpkin seeds.
For a tea sandwich version, trim the crusts and cut each sandwich into small rectangles or triangles.
Kitchen Notes
Use ripe figs that are soft but not collapsing. They should slice cleanly and hold their shape in the sandwich.
The avocado should be ripe enough to taste creamy but firm enough to slice. Very soft avocado will taste good, but it will not give the clean green layer shown in the image.
Toast the bread lightly. A crisp edge helps the sandwich hold together, but very dark toast can overpower the delicate fig and avocado filling.
Assemble just before serving so the avocado stays bright and the toast keeps its texture.
Pairs Well With
Serve these sandwiches with tomato soup, cucumber salad, fruit salad, roasted potato wedges, iced tea, sparkling water with lemon, a green salad or a simple brunch plate with berries and grapes.
