18 Delicious Avocado Sandwich Recipes for Every Occasion

Avocado lovers, rejoice! Whether you’re craving a quick lunch, a hearty dinner, or a snack that feels indulgent yet wholesome, we’ve got you covered with these 18 mouthwatering avocado sandwich recipes. From creamy classics to bold new twists, there’s a perfect bite for every occasion. Ready to take your sandwich game to the next level? Let’s dive in—your taste buds will thank you!

Classic Avocado and Tomato Sandwich

This fresh, no-cook sandwich is a lunchtime hero—creamy avocado, juicy tomatoes, and a zesty mayo-mustard spread come together in minutes.

Ingredients:

• 2 slices sourdough or whole-grain bread
• 1/2 ripe avocado, sliced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 tablespoon mayonnaise
• 1/2 teaspoon Dijon mustard
• 3-4 thin slices beefsteak tomato
• 1/4 cup baby arugula or spinach (optional)

Instructions:

1. Toast the bread until golden and crisp.
2. In a small bowl, mash the avocado with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until slightly chunky.
3. Stir together 1 tablespoon mayonnaise and 1/2 teaspoon Dijon mustard in another bowl.
4. Spread the mayo-mustard mixture on one slice of toast. Layer the tomato slices and arugula (if using) on top.
5. Spread the mashed avocado evenly on the other toast slice, then press both halves together gently.

The contrast of the creamy avocado with the tangy spread and crisp bread makes every bite irresistible—no fancy ingredients required!

Tip: For extra crunch, sprinkle everything bagel seasoning over the avocado before assembling.

Spicy Sriracha Avocado Sandwich

Spicy Sriracha Avocado Sandwich

This sandwich packs a creamy, fiery punch—perfect for when you want lunch to be anything but boring.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, mashed
• 1 tbsp Sriracha sauce
• 1 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 cup shredded purple cabbage
• 2 slices pepper jack cheese
• 1 tbsp mayonnaise
• Fresh cilantro leaves (for garnish)

Instructions:

1. In a small bowl, mash the avocado with Sriracha sauce, lime juice, salt, and garlic powder until smooth.
2. Spread mayonnaise on one slice of toasted sourdough, then layer with pepper jack cheese.
3. Top the cheese with the spicy avocado mash, shredded cabbage, and cilantro leaves.
4. Close the sandwich with the second slice of bread, press gently, and slice in half.

The crunch of cabbage and kick of Sriracha balance the avocado’s richness—no sad desk lunches here!

Tip: For extra heat, drizzle more Sriracha inside or add pickled jalapeños.

Avocado and Egg Breakfast Sandwich

This creamy, protein-packed sandwich is the ultimate way to kickstart your morning—ready in just 15 minutes!

Ingredients

• 2 large eggs
• 1 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 ripe avocado, mashed
• 1 tsp lemon juice
• 2 slices whole-grain bread, toasted
• 1 tbsp chopped fresh cilantro (optional)
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Melt butter in a nonstick skillet over medium heat. Crack in eggs, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, and cook sunny-side up for 3–4 minutes until whites are set but yolks are still runny.
2. While eggs cook, mash avocado with 1 tsp lemon juice in a small bowl. Spread evenly onto toasted bread.
3. Top one slice with fried eggs, then sprinkle with cilantro and red pepper flakes (if using). Close the sandwich and slice in half.

The gooey yolk mingles with the tangy avocado for a luxuriously messy bite—worth every napkin!

Tip: For extra crunch, add a handful of arugula or microgreens before closing the sandwich.

Grilled Chicken and Avocado Sandwich

This sandwich is a crave-worthy combo of smoky grilled chicken, creamy avocado, and zesty lime—perfect for a quick lunch or casual dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 ripe avocado, sliced
• 4 slices sourdough bread
• 2 tbsp olive oil, divided
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1 cup baby arugula

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). Drizzle chicken with 1 tbsp olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. In a small bowl, mash avocado with lime juice and a pinch of salt.
3. Brush remaining 1 tbsp olive oil on one side of each bread slice. Toast in a skillet over medium heat for 2–3 minutes until golden.
4. Spread mayonnaise on the untoasted sides of the bread. Layer arugula, sliced chicken, and avocado mash between two slices. Repeat for the second sandwich.

The smoky paprika on the chicken plays so well with the bright avocado—every bite is a balance of rich and fresh flavors.

Tip: For extra crunch, add a layer of pickled red onions or crispy bacon!

Vegan Avocado and Hummus Sandwich

This creamy, crunchy sandwich is a lunchtime hero—packed with flavor and ready in just 5 minutes!

Ingredients:

• 2 slices whole-grain bread
• 1/4 cup hummus (classic or roasted garlic)
• 1/2 ripe avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Toast the bread until golden and crisp.
2. Spread 1/4 cup hummus evenly on one slice. Layer avocado slices on top and drizzle with 1 tbsp lemon juice, then sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
3. Top with shredded carrots, cucumber slices, and cilantro (if using). Close the sandwich with the second bread slice.
4. Slice in half and serve immediately.

The contrast of creamy avocado, tangy hummus, and crunchy veggies makes every bite irresistible. Tip: For extra zing, add a sprinkle of chili flakes or a dash of hot sauce!

Avocado and Bacon Club Sandwich

This loaded club sandwich is a dreamy mashup of creamy avocado, crispy bacon, and fresh veggies—perfect for a hearty lunch or quick dinner.

Ingredients:

• 8 slices thick-cut bacon
• 3 slices sourdough bread, toasted
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 ripe avocado, sliced
• 4 leaves butter lettuce
• 1 medium tomato, thinly sliced
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Cook the bacon: In a skillet over medium heat, cook bacon until crispy, about 4–5 minutes per side. Transfer to a paper towel-lined plate.
2. Toast the bread: Lightly toast sourdough slices until golden.
3. Mix the spread: In a small bowl, combine mayonnaise and Dijon mustard.
4. Layer the sandwich: Spread the mayo-mustard mix on one side of each bread slice. On the bottom slice, stack lettuce, tomato, avocado (sprinkled with 1/4 tsp salt and 1/4 tsp pepper), and bacon. Top with the second bread slice, then repeat layers. Finish with the third slice, mayo-side down.
5. Slice and serve: Secure with toothpicks, cut into quarters, and enjoy immediately.

The double-decker layers and tangy Dijon mayo make this sandwich extra satisfying—no sad desk lunches here!

Tip: For easier slicing, refrigerate the assembled sandwich for 10 minutes before cutting.

Mediterranean Avocado and Feta Sandwich

This vibrant sandwich is a flavor-packed lunch hero, combining creamy avocado, tangy feta, and a zesty lemon-olive oil drizzle for a fresh Mediterranean twist.

Ingredients:

• 2 slices crusty sourdough bread
• 1/2 ripe avocado, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced cucumber
• 2 tbsp chopped Kalamata olives
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon juice
• 1/4 tsp dried oregano
• Pinch of red pepper flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Toast the sourdough bread until golden and crisp.
2. In a small bowl, whisk together 1 tbsp extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp dried oregano, and a pinch each of salt, black pepper, and red pepper flakes (if using).
3. Layer one slice of toast with avocado slices, 1/4 cup crumbled feta, 1/4 cup sliced cucumber, and 2 tbsp chopped Kalamata olives. Drizzle half the dressing over the filling.
4. Top with the second toast slice, press gently, and drizzle the remaining dressing over the sandwich.
5. Slice in half and serve immediately.

The briny olives and creamy feta balance the buttery avocado perfectly, while the oregano-infused dressing ties it all together with a sunny Mediterranean flair.

Tip: For extra crunch, add a handful of arugula or spinach before assembling.

Avocado and Cucumber Tea Sandwich

Light, creamy, and refreshing—this elegant sandwich is perfect for afternoon tea or a fuss-free lunch.

Ingredients:

• 4 slices soft white or whole wheat sandwich bread
• 1 ripe avocado, pitted and peeled
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup thinly sliced English cucumber
• 2 tbsp softened cream cheese
• 1 tsp finely chopped fresh dill (optional)

Instructions:

1. In a small bowl, mash the avocado with the lemon juice, kosher salt, and black pepper until smooth but slightly chunky.
2. Spread 1 tbsp of cream cheese evenly onto two slices of bread. Top with the avocado mixture, then layer the cucumber slices in a single layer. Sprinkle with fresh dill (if using).
3. Close the sandwiches with the remaining bread slices, press gently, and trim the crusts if desired. Slice diagonally into triangles.

The cool crunch of cucumber against the velvety avocado mash makes this sandwich feel indulgent yet effortlessly fresh.

Tip: For the neatest slices, chill the assembled sandwiches for 10 minutes before cutting.

Smoked Salmon and Avocado Sandwich

This sandwich is a dreamy combo of creamy avocado, silky smoked salmon, and a zesty lemon-dill spread—perfect for a quick yet elegant lunch.

Ingredients:

• 2 slices sourdough bread, lightly toasted
• 2 oz smoked salmon
• 1/2 ripe avocado, sliced
• 2 tbsp cream cheese, softened
• 1 tsp fresh lemon juice
• 1/2 tsp chopped fresh dill
• 1/4 tsp black pepper
• 1/4 tsp sea salt
• 1/4 cup arugula
• 1 tsp capers (optional)

Instructions:

1. In a small bowl, mix the cream cheese, lemon juice, dill, black pepper, and sea salt until smooth.
2. Spread the cream cheese mixture evenly on both slices of toasted sourdough.
3. Layer the smoked salmon, avocado slices, and arugula on one slice of bread. Sprinkle with capers if using.
4. Top with the second slice of bread, press gently, and slice in half.

The contrast of the smoky salmon with the bright, herby cream cheese makes every bite feel like a treat—no cooking required!

Tip: For extra crunch, add a few thin slices of cucumber or radish.

Avocado and Pesto Panini

This creamy, herby panini is a lunchtime dream—crispy on the outside, loaded with rich avocado and vibrant pesto inside.

Ingredients:

• 2 slices sourdough bread
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 ripe avocado, sliced
• 1/4 cup shredded mozzarella cheese
• 1 tbsp butter, softened
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions:

1. Heat a panini press or skillet over medium heat.
2. Spread 1 tbsp pesto on one slice of bread and layer with avocado slices. Sprinkle with 1/8 tsp salt and 1/8 tsp black pepper.
3. Top with mozzarella cheese and the second slice of bread, spread with the remaining 1 tbsp pesto.
4. Butter the outside of both bread slices with 1 tbsp butter.
5. Grill in the panini press for 3–4 minutes until golden and crispy (or cook in a skillet, pressing with a spatula, flipping once).

The melted mozzarella and cool avocado create the perfect contrast, while the pesto adds a punch of freshness. Tip: For extra crunch, lightly toast the bread before assembling!

Caprese Avocado Sandwich

This fresh, creamy sandwich combines the classic flavors of Caprese with buttery avocado for a lunch that feels indulgent yet light.

Ingredients:

• 2 slices sourdough bread (or ciabatta), toasted
• 1/2 ripe avocado, sliced
• 1/4 cup fresh mozzarella, sliced
• 2-3 thick tomato slices
• 4-5 fresh basil leaves
• 1 tbsp extra-virgin olive oil
• 1/2 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Toast the bread until golden and crisp. Let cool slightly.
2. Layer one slice with avocado, gently mashing it with a fork to help it stick. Sprinkle with 1/8 tsp flaky sea salt and 1/8 tsp black pepper.
3. Top with mozzarella, tomato slices, and basil leaves. Drizzle with 1/2 tbsp olive oil and 1/4 tbsp balsamic glaze.
4. Repeat seasoning with remaining 1/8 tsp salt and 1/8 tsp pepper. Close the sandwich, press lightly, and slice in half.

The creamy avocado balances the tangy balsamic and juicy tomatoes, while the toasted bread adds the perfect crunch. Tip: For extra richness, spread a thin layer of pesto on the bread before assembling.

Avocado and Turkey Club Sandwich

This stacked sandwich is a fresh twist on the classic club, with creamy avocado, smoky bacon, and juicy turkey layered between perfectly toasted bread.

Ingredients:

• 4 slices sourdough bread, lightly toasted
• 6 slices oven-roasted turkey breast
• 4 slices crispy cooked bacon
• 1/2 ripe avocado, thinly sliced
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 leaves butter lettuce
• 2 slices tomato
• Salt and black pepper, to taste

Instructions:

1. In a small bowl, mix mayonnaise, Dijon mustard, garlic powder, and smoked paprika.
2. Spread the mayo mixture evenly on two slices of toasted sourdough. Layer turkey breast, bacon, avocado slices, lettuce, and tomato on one slice. Season with a pinch of salt and black pepper.
3. Top with the second slice of bread, mayo-side down, then repeat layers on the remaining two slices to form a double-decker sandwich. Secure with toothpicks if needed.
4. Slice diagonally and serve immediately.

The smoky paprika in the spread adds depth to the creamy avocado, while the double-decker build ensures every bite is packed with flavor.

Tip: For extra crunch, toast the bread until golden and let it cool slightly before assembling.

Grilled Avocado and Cheese Sandwich

This twist on a classic grilled cheese swaps butter for creamy avocado, adding richness and a hint of smokiness from the grill.

Ingredients:

• 2 slices sourdough bread
• 1/2 ripe avocado, mashed
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp mayonnaise
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Pinch of salt

Instructions:

1. Heat a skillet or griddle over medium-low heat.
2. In a small bowl, mix the mashed avocado, mayonnaise, garlic powder, smoked paprika, and salt until smooth.
3. Spread the avocado mixture evenly on one slice of bread, then sprinkle the shredded cheddar on top. Close the sandwich with the second slice.
4. Grill for 3–4 minutes per side, pressing down lightly with a spatula, until the bread is golden and the cheese melts.

The avocado keeps the sandwich luxuriously creamy while the smoked paprika adds a subtle depth—no butter required!

Tip: For extra crunch, grill the bread first without fillings for 1 minute per side before assembling.

Avocado and Roasted Red Pepper Sandwich

This vibrant sandwich is a creamy, smoky dream—perfect for a quick lunch that feels gourmet without the fuss.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, pitted and mashed
• 1/2 cup jarred roasted red peppers, drained and patted dry
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh cilantro
• 1/2 tsp lime juice
• 1/4 tsp smoked paprika
• 1/8 tsp salt
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mash the avocado with 1/2 tsp lime juice and 1/8 tsp salt until slightly chunky.
2. Spread the mashed avocado evenly on one slice of toasted sourdough. Layer the roasted red peppers on top, then sprinkle with 2 tbsp feta cheese and 1/4 tsp smoked paprika.
3. Drizzle 1 tbsp olive oil over the second slice of bread, then place it oil-side-down on the sandwich. Press gently to hold together.
4. Slice in half and garnish with 1 tbsp chopped cilantro before serving.

The smoky paprika and tangy feta balance the avocado’s richness, while the red peppers add a sweet, juicy crunch. Tip: For extra texture, lightly toast the bread in a skillet with the olive oil instead of a toaster.

Avocado and Black Bean Wrap

Packed with creamy avocado and protein-rich black beans, this wrap is a quick, satisfying lunch that’s as flavorful as it is colorful.

Ingredients:

• 1 large flour tortilla (10-inch)
• 1/2 cup canned black beans, rinsed and drained
• 1/2 ripe avocado, sliced
• 1/4 cup shredded red cabbage
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a small bowl, toss the black beans with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Warm 1 tbsp olive oil in a skillet over medium heat. Add the seasoned black beans and cook for 3–4 minutes, stirring occasionally, until heated through.
3. Lay the tortilla flat and layer the avocado slices, black beans, shredded cabbage, feta, and cilantro. Drizzle with 1 tbsp lime juice.
4. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half and serve.

The lime-kissed avocado and smoky cumin beans make this wrap anything but basic—perfect for when you crave something fresh yet hearty.

Tip: For extra crunch, lightly toast the tortilla in a dry skillet before assembling.

Avocado and Tuna Salad Sandwich

This creamy, protein-packed sandwich comes together in minutes and delivers a bright, satisfying crunch—perfect for a quick lunch that feels anything but basic.

Ingredients:

• 1 (5 oz) can solid white tuna in water, drained
• 1 medium ripe avocado, pitted and mashed
• 2 tbsp mayonnaise
• 1 tbsp freshly squeezed lime juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 4 slices whole-grain bread, toasted
• 1 cup baby arugula

Instructions:

1. In a medium bowl, flake the drained tuna with a fork. Add the mashed avocado, mayonnaise, lime juice, kosher salt, and black pepper. Stir gently until evenly combined.
2. Fold in the red onion and cilantro, reserving a few cilantro leaves for garnish.
3. Divide the tuna mixture between two slices of toasted bread, spreading it evenly. Top with arugula and the remaining bread slices.
4. Slice sandwiches in half and serve immediately.

The creamy avocado replaces most of the mayo for a lighter yet still luxe texture, while the lime and cilantro keep every bite fresh. Tip: For extra crunch, add a layer of thinly sliced cucumber or radish!

Avocado and Sprouts Veggie Sandwich

This fresh, crunchy sandwich is packed with creamy avocado, crisp sprouts, and a zesty lemon-mayo spread—perfect for a quick lunch that feels gourmet.

Ingredients:

• 2 slices whole-grain bread (toasted)
• 1/2 ripe avocado, mashed
• 1/4 cup alfalfa sprouts
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 4 thin slices cucumber
• 2 slices tomato

Instructions:

1. In a small bowl, mix the mayonnaise, lemon juice, garlic powder, and salt until smooth.
2. Spread the lemon-mayo mixture evenly on both toasted bread slices.
3. Layer one slice with mashed avocado, followed by cucumber, tomato, and sprouts.
4. Top with the second bread slice, press gently, and slice in half.

The contrast of the creamy avocado with the peppery sprouts and tangy spread makes every bite irresistible. No sad desk lunches here!

Tip: For extra crunch, add a handful of shredded carrots or radish slices.

Avocado and Grilled Portobello Sandwich

This hearty vegetarian sandwich combines smoky grilled portobellos with creamy avocado for a satisfying bite that even meat lovers will crave.

Ingredients:

• 2 large portobello mushroom caps, stems removed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 ripe avocado, sliced
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 4 slices sourdough bread, toasted
• 1/2 cup baby arugula

Instructions:

1. Heat a grill or grill pan over medium-high. Brush portobellos with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.
2. Grill mushrooms gill-side down for 4 minutes, flip, and grill 3 more minutes until tender with char marks. Slice into strips.
3. In a small bowl, mash together avocado, 2 tbsp mayonnaise, and 1 tsp lemon juice until slightly chunky.
4. Spread avocado mixture on toasted sourdough. Top two slices with grilled portobellos and 1/2 cup arugula, then close with remaining bread.

The smoky-spiced mushrooms play off the cool, citrusy avocado spread beautifully, while the toasted sourdough adds the perfect crunch.

Tip: For extra richness, add a fried egg or a slice of melted provolone!

Conclusion

With 18 mouthwatering avocado sandwich recipes, there’s something here for every craving and occasion! Whether you’re whipping up a quick lunch or hosting a brunch, these tasty combos are sure to delight. Give them a try, and let us know which one’s your favorite in the comments below. Loved this roundup? Share the avocado love by pinning this article for later—happy cooking!