A timeless lunch classic, made all the better using your own freshly baked ciabatta.
Separate the baby-gem leaves wash and dry.
De-stalk the tomato with the tip of a knife and slice finely.
Halve and de-stone the avocado,scoop out the flesh with a spoon and slice lengthwise.
Peel and grate the garlic with a microplane to ensure a fine puree.
Juice the lemon half.
Whisk together the garlic, celery salt, lemon juice and mustard , then gradually trickle in the oil while whisking briskly until obtaining a thick creamy texture
Cut the ciabatta horizontally and open.
Spread each side liberally with the mayonnaise and arrange on the sliced ingredients as you wish, seasoning with the black pepper.
«Its a sandwich, the world is your oyster! If the ciabatta is not fresh, try drizzling with olive oil and char-grilling,( before filling) this will not only freshen up but add a lovely taste to your sandwich.»