The Little Bird Cucumber Avocado

Sometimes all it takes is a few simple high quality ingredients in order to make the perfect sandwich. This sandwich became a customer favorite at The Little Bird instantly. Once you make it and try it, you will see why. My one recommendation is to buy a really high quality extra virgin olive oil. I use a greek koroneiki unfiltered extra virgin olive oil . I swear by this stuff and probably just gave away one of my biggest secrets yet! I wish I could have trademarked this sandwich because it was very unique to The Little Bird and one of the things I think we will always be remembered by!

Half of a ripe avocado (mashed)
2 pieces of sourdough or rye bread
1/2 of kirby cucumber cut into thin slices
a medley of fresh herbs chopped (these may vary , but here I used rosemary, marjoram, thyme, and dill.
1/4 of fresh squeezed lemon juice
course seal salt
black pepper
paprika

Lightly toast the bread. Mash the avocado and spread evenly on both sides. On one half of the bread place the cut cucumbers . On the other half  spread the fresh herbs. On the side with the cucumbers squeeze the fresh lemon juice and then on the other remaining side drizzle with extra virgin olive oil.To finish off sprinkle course sea salt, cracked pepper and paprika.
Shown here as an open faced sandwich but in order to get all the flavors together I recommend serving as a stacked sandwich.

ENJOY!!!