These easy avocado salad sandwiches can be made in just 15 minutes! With creamy avocado and salty feta, they’re perfect for a quick lunch. 

While we were in Minnesota over the holidays, my mother in law made a feta & avocado dip that was amazing. I couldn’t get the combination out of my head, and I realized that it would make a great sandwich filling!

avocado tomato sandwiches

With just a handful of ingredients and a few minutes of chopping, you’ll have these sandwiches ready to go! You could also serve this as a dip, or you could even make mini-sandwiches for appetizers!

I wouldn’t recommend making this too far in advance since the avocado will start to brown. This is best served immediately. You can also skip the step of toasting the bread if needed. But I liked the creamy salad texture with the crusty, crispy bread.

avocado salad sandwiches

How to Get a Perfectly Ripe Avocado

  • I like to pick out avocados before they’re close to being ripe. Most of the time, if they’re already ripe in the store, they’ll be bruised from people squeezing them.
  • To ripen them faster, I keep them in a bowl with bananas! The ethylene gas released from the bananas will help soften the avocados quickly.
  • Once the avocados are soft, I put them in the fridge. This will keep them at their peak of ripeness for a bit longer!
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avocado tomato sandwiches

Avocado Salad Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 sandwiches 1x
  • Category: Dinner
  • Method: Sandwich
  • Cuisine: Sandwiches


These easy avocado salad sandwiches can be made in just 15 minutes! With creamy avocado and salty feta, they’re perfect for a quick lunch. 


  • 1 baguette, (about 16 inches) cut into 4, 4-inch slices, halved lengthwise
  • 2 teaspoons olive oil, plus additional oil for baguettes
  • ¼ teaspoon garlic powder
  • ⅓ cup of chopped parsley, loosely packed (see note)
  • 2 large avocados, peeled, pitted, and chopped
  • 1 cup cherry tomatoes, diced
  • 1/4 cup crumbled feta cheese
  • Salt to taste


  1. Preheat the oven to 350 degrees.
  2. Lightly brush or spray olive oil onto the inside of each of the baguette pieces.
  3. Toast in the oven for 3-4 minutes until just lightly browned.
  4. In a large bowl, combine the olive oil, garlic powder, and parsley.
  5. Add the avocado, tomato, and feta and gently combine, being careful not to completely smash the avocado.
  6. Add a large pinch of salt, to taste.


Note: Measuring fresh herbs can be tricky. Remove the large stems from the parsley brunch, then roughly chop the leaves. Gently scoop into a ⅓ cup measurement. The leaves should fill the cup, but shouldn’t be tightly packed.

If you were making these for a crowd our party, you could slice the bread into smaller rounds and top with the avocado mixture. It makes a great bite-sized appetizer!

avocado salad sandwiches

If you wanted to cut down on the bread, you could also serve these as open-faced sandwiches or even as lettuce wraps! I can’t wait to make these when tomatoes are back in season, and the tomatoes are even sweeter and juicier!

What’s your favorite kind of sandwich?

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