Ingredients

• ½ Avocado

• 2 Scallions, finely chopped

• 4 cloves (12g) Garlic Confit (optional)

• 1 handful (10g) Fresh Basil, chopped

• 1 tsp (2g) Red Pepper Flakes

• ½ tsp (3g) Salt

• Pinch Black Pepper

• Sundried Tomatoes in oil

• Crème Fraîche, as needed

• Feta Cheese, crumbled

• Garlic Confit Oil (or sundried tomato oil), for toasting

Method

Make the Avocado Spread – In a bowl, mash the avocado, then mix in scallions, basil, red pepper flakes, salt, and pepper.

Prep the Bread – Spread garlic confit and sundried tomato oil on the outer sides of each bread slice.

Assemble the Inside – On the inner side, spread a layer of crème fraîche, then add the avocado spread. Top with sundried tomatoes and feta cheese.

Toast the Sandwich – Place in a skillet over medium heat and toast until golden brown on both sides.

Finish & Slice – Remove from heat, slice in half, and serve.

Additional Notes

Don’t be too heavy-handed with the sundried tomatoes—they’re strong and can easily overpower the sandwich.

Adjust the avocado spread for taste if necessary. Everyone’s preferences are different, so season until it hits right for you.

You can use cream cheese if that’s what you have, but crème fraîche is lighter and just more delicate—it’s my personal preference for this.