Smoked Salmon & Avocado Sandwich
Prep Time: 10 minutes
1 small ripe avocado, peeled and pitted
1 tbsp chopped fresh dill
1 tbsp lemon juice
1/4 tsp each salt and freshly ground pepper
8 slices Canyon Bakehouse Deli Rye Style Gluten Free Bread, toasted
4 tsp grainy mustard
4 lettuce leaves
8 oz thinly sliced smoked salmon
16 thin cucumber slices
1/4 red onion, sliced
Mash avocado with a fork. Stir with dill, lemon juice, salt and pepper; set aside.
Spread mustard evenly on 4 bread slices. Top with lettuce, salmon, cucumber and red onion. Dollop the avocado mixture evenly over each sandwich. Top with remaining bread slices.
Tip: Add crumbled goat cheese for an extra creamy addition.