The Ultimate Brunch Sandwich

I came up with this combination on a day off when Tesco had most of the ingredients on offer and I fancied a more decadent breakfast. Relatively quick to make, this sandwich seriously hits the spot and could be eaten at any time of day. This recipe makes 2 sandwiches. Please excuse the slightly messy picture but this is messy to eat and it smelt so good I didn't want to waste time making it look all pretty!

Ingredients:
1 large ripe avocado
4 balls of sweetfire beetroot (depending on size)
1 small box of chestnut mushrooms
handful of fresh chives
1 clove of garlic
4 slices of your favourite bread (I love tigerbread)
salt and pepper to taste
1 tbsp olive oil

Method:
Clean and chop all of the mushrooms into thick slices, there will seem to be a lot but mushrooms shrink massively when cooked and this sandwich should be bursting. Heat the oil in a frying pan and add in the mushrooms. Peal and crush the garlic into the pan and finely chop the chives in too. Add a generous helping of salt and pepper and leave to sizzle for around 5 minutes, stirring occasionally until the mushrooms are golden brown.

While the mushrooms are cooking, slice the beetroot into relatively thick pieces. Mash the avocado and season to taste with salt and pepper. I don't tend to toast the bread but if using older bread you certainly could. Spread the avocado on two of the slices of bread in a thick layer and top with the beetroot. Place the mushrooms on top and sandwich it all with the other slices of bread.

I love to eat this with a bucket of tea and a good book on a day off. When you make it please tag me using #diaryofadefectivehousewife