Avocado: Sandwich Star

Growing up in 1970's Michigan, I didn't have too much contact with avocados. Maybe the color, but not the fruit. However, in September of 2000 we traveled to Santa Barbara, California for my brother Joe's wedding to the wonderful Rebecca. The celebration was glorious and it was there that I fell for avocados, devouring some form with gusto at breakfast, lunch, and dinner.

Now the avocado plays a starring role in a great sandwich inspired, yet again, by Mary McCartney's interview in FT Weekend. This is the perfect sandwich when you want bright, sunny flavors.  Also a great meal when it's just too hot to cook. Feel free to add other veggies. Thinly sliced red bell pepper, for example, would be a nice, crunchy addition. However, one thing shouldn't change: experience has proven that lemon juice on the avocado is a must. It makes a world of difference. Trust me.

What's needed:
Bread - a sliced, chewy bread that toasts well. Tuscan pane or panini loaves are now sold at most stores. You can use regular sandwich bread in a pinch, but a better bread is best here.
Ripe avocado
Hummus - Molly has made us fantatics about Sabra Classic Hummus
Red chili pepper jelly - find in Asian cooking aisle "Taste of Thai" or Stonewall Kitchen makes a version
Lemon
Lettuce

Assembly:
Toast bread and spread with hummus & red pepper jelly. Cut half of avocado into sections. Spread sections on cutting board and squeeze lemon juice over the slices. Wait a minute and then layer lemony avocado slices over the hummus & pepper jelly. Give a nice grinding of ground pepper to avocados, crown with lettuce, and then close sandwich with remaining slice of toasted bread. Warning: eat with napkin close at hand as things can get messy, but this worth it.