Roast Beef and Avocado Finger Sandwiches

Ingredients

• Chives

  Raw

  1 tbsp chopped or 3g

• Beef chuck

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

  8 oz or 227g

• Paleo Bread

  Julian Bakery, Inc.

  12 servings or 516g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ⅛ dash or 0.01g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Light mayonnaise

  Salad dressing, light

  2 tsp or 10g

Directions

1. 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.

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