Avocado, Pecorino, and Watercress Baguettes

• 1/4 cup mayonnaise
• 1 teaspoon grated lemon zest
• 1 baguette, split lengthwise
• 2 avocados, peeled, pitted, and sliced
• 2 plum  (Roma) tomatoes, thinly sliced
• 1 cup (4 ounces) shredded peecorino cheese
• 2 cups watercress sprigs
• Salt and frehsly ground black pepper

Method In a small bowl, stir the mayonniaise and lemon zest together. Spread the mayonnaise on both cut sides of the baguette.  Place a thin layer of avocado slices on the bottom piece of bread.  Top with the tomatoes, cheese, and watercress.  Sprinkle with salt and pepper.  Place the other half of the baguette on top and cut inot 4 pieces with a bread knife.  Wrap in parchment paper and tie with raffia. Serves: 4 Reprinted with permission from © Jennifer Barry Design, Festive Picnics: Recipes, Crafts & Decorations for Outdoor Occasions, published by Ten Speed Press more sandwich recipes chef and cookbook recipes

top of page