Avocado, portobello and peach club sandwich

Peach, portobello & avocado club

The club sandwich was invented in New York to let gamblers dine at the gaming table – and you can bet our version will satisfy any appetite

By , 26 April 2016
Peach, portobello & avocado club
  • Ready in: 20 mins
  • Serves: 2
  • Price: £1.96 per serving

Celebrate British Sandwich Week (8-14 May), with the ultimate club sandwich. Three slices of bread make a more substantial sarnie and allow perfect layering of the flavours. Crunchy toast contrasts with velvety avocado and creamy mayo. The mushrooms have a meaty texture and savoury flavour, and though the peach may seem an unlikely choice, it’s fresh, juicy and balances the richer ingredients. Chilli and black pepper enhance the flavours and add a satisfying tingle of heat. Welcome to the club.

Nutritional Info
Each 353g serving contains
  • Cals 469
  • Fat 19.1
  • Sat Fat 3.2
  • Sugar 8.8
  • Salt 1.41
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 556kJ/1333kcal.
  • 2tsp olive oil
  • 2 Portobello mushrooms
  • 1 avocado
  • 2tsp lime juice and zest of 1 lime
  • 1 peach
  • 2tbsp Asda Light Mayonnaise,
  • 1tsp lemon juice
  • 1⁄2 a red chilli
  • 6 slices white bread
  • coriander, to serve
  • Preheat the oven to 200C/180C Fan/ Gas 6. On a baking tray, drizzle 1tsp olive oil over 2 Portobello mushrooms. Season and roast for 10 mins. Put cup- side down on kitchen roll to drain excess juice, then slice.

  • Halve, peel and stone 1 avocado. Slice and drizzle with 2tsp lime juice. Cut 1 peach into 10 wedges, drizzle with 1tsp olive oil, then sear in a hot pan or griddle for 1 min on each side.

  • Mix 2tbsp Asda Light Mayonnaise with 1tsp lemon juice, zest 1 lime, 1⁄2 a red chilli, chopped, and a grind of black pepper. Toast 6 slices white bread until golden, then spread on one side with the mayonnaise mixture, saving a little.

  • Lay out 2 slices and arrange the mushrooms on top. Add the middle slices, mayo side down, and spread the remaining mayo on top. Layer on the avocado and half the peaches, then crown with the top slices of toast. Secure with wooden skewers. Garnish with the remaining peaches and a sprinkling of coriander to serve.