4 thick slices sandwich bread (ex. Texas Toast)

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3 Tbsp. mayonnaise

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2 tsp. Dijon mustard

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1 ripe, Fresh California Avocado seeded, peeled and thinly sliced

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1/8 tsp. sea salt or to taste

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1/8 tsp. freshly ground black pepper or to taste

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4 oz. smoked gouda cheese grated

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1 (8 oz) jar roasted red peppers drained and thinly sliced

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2 radishes thinly sliced

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1/4 red onion thinly sliced

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1 cup arugula loosely packed

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1/8 tsp. balsamic vinegar

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1 Tbsp. extra virgin olive oil

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1 clove garlic cut in half

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.