Avocado + Harissa + Cucumber + Sprouts Sandwich

Thinly slice your cucumber and wash and dry your sprouts.

Slather one side of each slice of bread with a generous amount of Greek yogurt and then a swipe of harissa. The amount is variable and really depends on the harissa you are using, but I Like at least half a teaspoon on each slice.

Place the avocado on a cutting board and hold it so that it is standing up. With a sharp knife, slice the avocado from top to bottom. You will, of course, hit the pit inside but simply cut around the pit. Twist apart the two halves to expose the pit and set aside the half containing the pit. Place the empty half on a cutting board. With your knife, make a few lengthwise slices in the avocado, being careful not to slice through the avocado skin. Then, use a spoon to scoop out the avocado flesh from the skin -- you should now have several thin wedges of avocado. If you wish to have more avocado in your sandwich, repeat with the other half. To remove the pit, I carefully tap the sharp edge of a knife into the pit until it embeds in the pit. Then, twist the knife and lift -- the pit should dislodge from the flesh. Getting the pit off the knife can be tricky. Safest way is to use a spoon to scoop it out, but I usually thwack it on the cutting board.

Finally, assemble the ingredients in layers, as so: bread (slathered with yogurt and harissa), a thin layer of sprouts, then cucumber slices, then avocado wedges, then a sprinkling of sea salt, then your final layer of harissa-and-butter slathered bread.