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Superhero Avocado Sandwiches

Regional Cuisine of Poland For Kids Breakfasts for Kids 15 min Easy 28 wyświetleń ~29.95 PLN * - (0)
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Description

Creamy, slightly tangy avocado sandwiches on rye bread with a Polish twist: cottage cheese and sauerkraut add character and texture. This is a quick snack for a winter afternoon or a party — it combines healthy fats from the avocado, protein from the cottage cheese, and probiotics from the sauerkraut. Visually, the sandwiches are green and white with a crispy, golden crust of bread and optional pumpkin seeds for contrast. Serve with hot tea with lemon or cream soup as a light lunch. A dish that is easy, filling, and seasonal thanks to the sauerkraut; great for a quick breakfast, a snack before a social gathering, or as finger food at a party.

Ingredients Used

Ingredients (10)

Servings:
4
  • Rye bread 320 g
  • Avocado 2 szt. (~400 g)
  • Cottage cheese 150 g
  • Sauerkraut 80 g
  • Lemon 0.6 szt. (~50 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Dill 0.5 pęczek (~10 g)
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 20 g
💰 Szacowany koszt dania: ~29.95 PLN (7.49 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of avocado paste

1

Wash your hands and prepare a large bowl (preferably glass or ceramic) and a fork. Squeeze the juice from half a lemon into a small bowl and set aside. Cut the avocado in half lengthwise, rotating the knife around the pit. Carefully hit the pit with the knife, twist the halves, and remove the pit. Gently score the flesh in a grid pattern with the knife, then scoop the flesh into the bowl with a spoon. Repeat with the second avocado. If the avocado is very hard, use ripe ones or wait a day for them to soften.

Use a sharp knife and a stable cutting board. If you don't feel confident removing the pit with a knife, scoop it out with a spoon. Check the ripeness of the avocado by gently pressing: it should yield slightly under your finger.
2

Pour the juice of half a lemon (about 15-20 g of juice) into the avocado flesh. Mash the avocado with a fork until smooth or slightly chunky — blend for 1-2 minutes depending on the desired texture. The mixture should be creamy but not completely homogeneous to maintain some texture.

Use a fork or a potato masher. Do not blend with a mixer — you will end up with a too smooth, structureless paste.
3

Add the mashed avocado, cottage cheese (150 g), and a tablespoon of rapeseed oil (15 g). Mix vigorously with a fork or spatula for about 30-60 seconds, until the mixture is creamy and evenly combined. Add salt (2 g) and pepper (1 g), taste, and season with a bit of lemon juice if needed.

Use a wooden spoon or a rubber spatula for mixing. If the mixture is too thick, add another teaspoon of oil; if it's too runny, add a bit of cottage cheese.

Preparation of toppings

4

Prepare the sauerkraut: if it is very sour, quickly rinse it under cold water in a strainer (5-10 seconds), drain and squeeze out the excess liquid with your hands or a spoon. Then finely chop the cabbage with a knife on a cutting board. Finely chop the dill (about 10 g).

Use a strainer to drain the cabbage and a cutting board with a sharp knife for chopping. Excess rinsing will wash away flavor and beneficial bacteria — rinse briefly only if necessary.
5

If you want to add pumpkin seeds (optional), toast them in a dry pan for 2-3 minutes over medium heat, stirring until they start to pop and lightly brown. Set aside to cool.

Use a non-stick pan and stir every few seconds to prevent the seeds from burning. You can also add pumpkin seeds to enhance the flavor/texture.

Bread Preparation

6

Toast the rye bread slices in a pan or toaster: in a medium skillet (preferably cast iron or non-stick), toast each side for 1-2 minutes until golden and slightly crispy. If using an oven, set the broiler to 200°C and toast for 2-3 minutes on each side, keeping an eye on it.

The best is a pan with a diameter of ~26 cm or a toaster. If you are toasting in a pan, you can lightly brush the slices with rapeseed oil for a nicer browning. Be careful not to burn the bread — keep an eye on the color.

Assembling sandwiches

7

Lay the toasted slices on a board. Evenly spread about 40-45 g of the avocado and cottage cheese paste on each slice with a spoon. On one side of the paste, add a thin layer of chopped sauerkraut (about 20 g per slice), sprinkle with finely chopped dill, and optionally pumpkin seeds. Cover with another slice or serve open as a tartine.

Use a spoon or a small spatula to spread the paste. You can also add pumpkin seeds to enhance the flavor/texture. If you're making sandwiches to go, you can separate the cabbage to prevent the bread from getting soggy.

Serving

8

Cut the sandwiches diagonally (if using two slices for each sandwich) and arrange them on a plate. For contrast, serve lemon slices on the side (for squeezing just before eating) along with a cup of hot tea or broth. The sandwiches taste best right after preparation.

Use a sharp knife to cut in half and plates with a diameter of about 22-26 cm for serving. Drizzling with lemon juice just before serving will prevent the avocado from darkening.

Fun Fact

💡

Avocado originates from Central America, but it quickly became popular in Poland as a source of healthy fats; the combination of avocado with sauerkraut blends exoticism and tradition, creating an interesting balance of flavors.

Best for

przekąska na imprezę szybkie śniadanie spotkanie przy herbacie

Tips

🍽️ Serving

Serve immediately after assembling, drizzled with a little lemon juice. For an attractive presentation, garnish with dill and sprinkle with pumpkin seeds. You can serve alongside pickled cucumber or a plate of roasted beets for contrast.

🥡 Storage

Store the avocado paste in an airtight container in the refrigerator for a maximum of 24 hours. To slow down browning, squeeze a thin layer of lemon juice on the surface of the paste and cover it with plastic wrap so that it touches the surface of the paste. It is not recommended to store a prepared sandwich for longer than 2-3 hours — the bread will become soggy.

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