Roast Beef and Avocado Finger Sandwiches

Ingredients

• Chives

  raw

  1 tbsp chopped or 3g

• Eye of round beef

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

  8 oz or 227g

• Whole wheat bread

  12 slice or 336g

• Lemon juice

  1 tbsp or 15g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ⅛ dash or 0.01g

• Avocado

  raw

  1 fruit or 201g

• Mayonnaise

  regular, salted

  6 tsp or 27g

Directions

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