30m$10.66Avocado Egg Club Sandwich
A meatless club sandwich layered with avocado, egg, tomato, romaine lettuce, and mayonnaise on toasted whole wheat bread. It is an easy vegetarian lunch with a classic triple-decker structure.
- Cuisine
- American
- Energy
- 613 calories per serving
- Protein
- 17 g per serving
- Carbs
- 58.1 g per serving
- Fat
- 38.2 g per serving
- Sodium
- 1024 mg per serving
Shopping options
ground black pepper
0.25 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
romaine lettuce hearts
2 Each
Kroger® Romaine Lettuce Hearts
67%
mayonnaise
0.33 Cup
Kroger® Real Mayo
9%
fine salt
0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
sliced whole wheat bread
12 Count
Kroger® 100% Whole Wheat Bread
75%
tomato
1 Count
Fresh Large Hothouse Grown Premium Red Tomato
81%
large eggs
4 Each
Kroger® Grade A Large White Eggs
33%
Dijon mustard
1 Tablespoon
Kroger® Dijon Mustard
5%
lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
ripe avocados
2 Each
Fresh Large Ripe Avocado
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- sliced whole wheat bread-12 slice
- large eggs-4 each
- ripe avocados-2 each
- large tomato-1 large
- romaine lettuce hearts-2 each
- mayonnaise-0.33 cups
- Dijon mustard-1 tablespoon
- lemon juice-1 tablespoon
- fine salt-0.5 teaspoons
- ground black pepper-0.25 teaspoons
Slice the tomato and chop the romaine. Keep the avocados whole until just before mashing so they stay bright green.
Use a stable cutting board and keep fingers tucked while slicing the tomato and chopping romaine.
Place the eggs in a saucepan, cover with water, bring to a boil, then cook for 10 minutes until hard-cooked.
Use caution around boiling water and steam when cooking the eggs.
Transfer the eggs to cold water, cool for 5 minutes, then peel and slice evenly.
Let the eggs cool before peeling and slicing so they are easier and safer to handle.
Halve and pit the avocados, scoop the flesh into a bowl, and immediately mash with lemon juice, salt, and black pepper until spreadable but slightly chunky and bright green.
When halving and pitting avocados, keep the avocado on the cutting board and cut away from your hand.
Stir the mayonnaise and Dijon mustard together until smooth and fully blended.
Toast the bread slices until golden and crisp so the sandwich layers hold their shape.
For each sandwich, spread 1 toast slice with avocado mixture, add romaine and tomato, then top with a second toast slice.
Spread the second toast slice with mustard mayonnaise, add sliced egg, then finish with a third toast slice.
Secure each sandwich with toothpicks, cut into quarters, and serve right away.
Remove toothpicks before eating to avoid injury.
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