Reviewed: Nov. 9, 2009

This has quickly become one of my favourite lunches of all time. Personally, i sauté the mushrooms in some butter and garlic for added flavour. I live in philadelphia so fresh baked hoagie rolls from my local bakery are my bread of choice (good bread is ALWAYS the key to a good sandwich). I just love it.

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Wizard

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Reviewed: Nov. 7, 2009

I made this for my husband thinking he would like something healthy and wholesome, but it was definitely lacking in flavor. He liked all of the ingredients but it needs a meat item to tie it all together. I guess for a vegetarian, its a great option but for meat lovers, I would suggest using an alternative recipe.

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lvsk8betty

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Reviewed: Oct. 30, 2009

Pretty bland....need to add imaginative ingredients

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rsogburn

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Reviewed: Oct. 26, 2009

Served these delectable sandwiches over double fiber bread and served two slices per person. Made a delicious, filling and very satisfying meal. Will definitely make again.

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rarehorses

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Nice, simple sandwich.

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Oct. 13, 2009

These were great although I did make a few changes to suit my family's taste. I omitted the mushrooms (I love them, husband and kids do not) added a little ranch dressing and used provolone instead of swiss cheese. Thanks for a great recipe.

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lstieb

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

So delicious! I made this for lunch today and was so anxious to eat it, I forgot the mushrooms. Next time I'll add them and I'm sure it will be even better. I loved the crunch from the almonds.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Oct. 12, 2009

try it on a bagel instead.

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Tracy

Cooking Level: Expert

Living In: Trumansburg, New York, USA

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Reviewed: Oct. 11, 2009

Delicious... just be sure to salt the avocado first.

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Theresa S.

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Arroyo Grande, California, USA

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Reviewed: Oct. 11, 2009

This was fabulous and got so many vegetables in there it was amazing. This is going to become one of my regular lunch selections on the weekend over the winter.

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mtbike40

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Reviewed: Oct. 11, 2009

Very yummy! Needed some flavoring so I added hummus on the muffin and some salt and pepper to the tomato. Like others, I sauteed the mushrooms. Took the advice of another reviewer and used the whole grain and flax muffin. Delicious! I've already made twice.

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foodlover

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Reviewed: Oct. 11, 2009

Altho being meat lovers we topped this ontop of burgers. Sauted the mushrooms with alittle onion and a clove of garlic, then chopped. Mashed the avocado with seasonings. Excellent flavors.

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Laurel

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Reviewed: Oct. 10, 2009

This is really a great simple sandwich. I use jalapeno cheese bagels for heat, herb cream cheese, and thin slice red onion instead of the mushrooms. I also use provolone cheese. The cream cheese makes it ooey gooey good.

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Kimeefer

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Reviewed: Oct. 10, 2009

Whoa these were killer!! I've made these a couple times..the breads I've used vary from whole grain roles to ciabatta bread...it seems anything goes! I always saute the mushrooms first, sometimes I use cheddar or provolone, all depends on what I have in. But this is now my favorite way to eat avocado! Thanks Ornery! :)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Oct. 10, 2009

This is a great, easy recipe. I have been making this for years except I make mine with a hearty french bread, tomatoes, avocado, bacon and top it off with provolone cheese. My kids call it an ABC sandwich.

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family chef

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

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Reviewed: Oct. 10, 2009

Loved it! I used my homemade pesto with olive oil on toasted bread, then mozzarella instead of swiss..deeeelish!

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willow

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Reviewed: Oct. 10, 2009

I sauteed the mushrooms in a little olive oil. I placed a slice of avocado and tomato on top of a toasted whole wheat English muffin, added some sauteed mushrooms, and chopped walnuts, then drizzled a little balsamic vinegar over the sandwich (eliminates the need for mayo). I added the cheese and one slice of crumbled fried bacon (may use pre-packaged real bacon bits) and put in the oven to broil as instructed. Makes a great breakfast.

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KitchenDiva

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 21, 2009

Fast, easy and delicious! I omitted the almonds, but did everything else as said, and my mom and I loved it! I agree with the other comments on sautéing the mushrooms beforehand, but even without, they were great! Will definitely make this again!!

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