Open-Faced Avocado Sandwiches with Arugula Pesto and Crisp Cucumber

Serves four

The mellow, nutty flavor of avocado contrasts deliciously with the peppery snap of arugula and cool cucumber on this rustic, open-faced sandwich. Serve with dry California Rosé or Sauvignon Blanc.


  • 2 cups (50 g) arugula leaves
  • 1 small garlic clove, peeled and finely chopped
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/4 cup (22 g) grated Dry Jack* cheese or other hard aged cheese
  • 2 tablespoons (20 g) chopped walnuts or pecans
  • 1/2 teaspoon (2.5 ml) salt
  • 8 slices French bread, lightly toasted
  • 2 large avocados, peeled, pitted and cut into small cubes
  • 1 English cucumber, peeled and thinly sliced
  • 1 piece (about 2 ounces/60 g) Dry Jack cheese, for shaving

*Dry Jack refers to the aged version of this classic California cheese.


  • Place the arugula, garlic, olive oil, lemon juice, cheese, nuts and salt into a food processor and process for ten seconds.
  • Using a spatula, scrape down the sides and process again for ten seconds.
  • For each serving, place two pieces of toasted bread on a plate. Spread pesto generously on each slice.
  • Cover pesto with a layer of cucumber slices and top with avocado cubes.
  • Use a vegetable peeler to shave desired amount of Dry Jack cheese over the tops.

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