Avocado Sandwich with Shilla Myunggwa

Name: Avocado Sandwich with Shilla Myunggwa
Total time: 10 min
Yield: 274 g
Ingredients: Rye Bread+ 58 g; Salt 1 serving (1/3 tsp); Avocado 60 ea; Light Cream Cheese 10 g; Boiled Egg 45 ea; Chicken Tenderloin 100 g

Cook 10 min 426 kcal

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Ingredients

Main ingredients

Rye Bread+ 58 g
Salt 1 serving (1/3 tsp)
Avocado 0.3 ea
Light Cream Cheese 10 g
Boiled Egg 1 ea
Chicken Tenderloin 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 30.45 g 29%

Protein 35.79 g 34%

Fat 17.85 g 38%

Serving size 274g

Cooking steps

1

Cut the avocado in half, remove the pit, and peel it.
2

Slice the avocado.
3

Toast Shilla Myunggwa bread until golden brown.
4

Spread a thin layer of mustard or mayonnaise on the bread.
5

Place the sliced avocado on top.
6

Season with salt and pepper.
7

Optionally, add cherry tomatoes, salad greens, or cheese to your taste.
8

Cover with another slice of bread to finish the sandwich.

Avocado Sandwich with Shilla Myunggwa

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