What do you do when you have a fridge stocked with perfectly ripened avocados on the verge of rotting? Well, make simple yet delicious sandwiches, of course. Monday's lunch was a sandwich of crumbled goat cheese, avocados, and vine-ripened tomatoes (picked from our garden) between slices of warm mini ciabatta rolls slathered with 'wichcraft's balsamic onion marmalade.
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