Roast Beef and Avocado Finger Sandwiches

Ingredients

• Chives

  raw

  1 tbsp chopped or 3g

• Beef chuck arm pot roast

  cooked, braised, separable lean and fat, trimmed to 0" fat, all grades

  8 oz or 227g

• White bread

  18 slice or 450g

• Lemon juice

  1 tbsp or 15g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ⅛ tsp or 0.3g

• California avocado

  raw

  1 fruit, without skin and seed or 136g

• Light mayonnaise

  2 tbsp or 30g

Directions

1. PREPARATION: Mince chives. Thinly slice rare roast beef.
2. In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices bread, dividing evenly.
3. Spread other 6 slices bread with about 1 teaspoon each mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
4. Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
5. Transportation tips: Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.