2 leaves lettuce
1 short baguette or sandwich roll
Vegan pesto, as desired
Extra virgin olive oil, as desired
Vegan mayonnaise, as desired
Cracked black pepper
1) First toast the bread a bit so the outside is a bit crispy and the inside is left soft and warm. I prefer to leave the bread uncut during this process so the inside stays soft, but hey, if you like it crispy then by all means, crisp the inside too.
2) While the bread is toasting, prepare the lettuce leaves by rinsing and drying them. Cut the avocado in half, remove the seed, and cut slices in each half long-ways before scooping out with a spoon.
3) When the bread is done, cut it sandwich style and drizzle the inside with the olive oil, then sprinkle the salt and pepper on each half. The oil will help it stick. Take a normal spoonful of pesto and spread it on each half of the bread. Next, do the same with the mayo. I prefer the mayo amount to be less than the pesto.Arrange the avocado slices on the bottom half of bread, considering the tendency of avocado to slip out when you bite into it. This is ultimately why I like to keep the inside of the bread soft, because it provides a cushion for biting pressure and thus, less slippage. Lay the lettuce on the avocado, then put on the top half of the bread and give it a light press to push the avocado down a bit. Enjoy your Greenwich.
Source of recipe: I started making this sandwich for an after-school lunch.