Avocado Sandwich with Emmentaler AOP

Our go-to recipe for a quick and delicious lunchtime treat!

  • Main course
  • Recipes


8 slices whole grain bread
2 avocados
15 ml lemon juice
10 ml balsamic vinegar
22 ml of olive oil
2 heads of radicchio
120 g (1/2 cup) Emmentaler AOP cheese
10 ml mustard


    1. Toast 8 slices of whole grain bread in a toaster or under a grill. 
    2. Halve 2 avocados, remove the stone and then the flesh from the skin. 
    3. Puree the flesh with lemon juice, season with salt and pepper. 
    4. Combine balsamic vinegar, olive oil, salt and pepper. Cut some radicchio in strips and combine with the dressing. 
    5. Cut 120 g of Emmentaler AOP cheese in thin slices. Spread each slice of toast with some mustard. Cover each slice with avocado puree, radicchio, and cheese. Cover each piece of toast with one of the remaining slices.