Top Sandwich Makers Share What To Do With All Those $1.50 Avocados

Avocados are going for a dollar in the supermarkets right now – partly because some 1.5 million trees planted over the last decade have reached their peak fruiting years. This surge is supported by a 2021 breakthrough from the University of Queensland, which developed a way to clone hundreds of disease-resistant rootstocks from a single one-millimetre cutting. This technology has accelerated the expansion of Australia’s avocado industry, with national production estimated to be almost 150, 000 tonnes this season. 

Technically a berry, and once known as an alligator pear, avocado is still somewhat loaded for young people hoping to get into the housing market. But if you’re looking to save a few bucks on brekkie or lunch this week, we’ve found some interesting ways to incorporate the creamy, buttery green stone fruit without resorting to smashing it every time (unless, of course, that’s exactly how you like it). Here’s what Australia’s top sandwich makers suggest for 2026.

Pair it with seafood

“My vote would be for ‘prawn cocktail’ sandwiches,” says Thomas Peasnell, director and co-owner at Nico’s Sandwich Deli in Melbourne. “Nico’s does a sandwich on Turkish [bread] that has a citrus-heavy avo base, lined with Australian prawns, smoked trout and thousand island dressing. It’s awesome, but most of the time very expensive. At home, nothing beats half an avo with a good dousing of a robust extra virgin olive oil, heaps of salt and cracked pepper and a fried egg. Throw this between slices of toasted Turkish, or bread that’s easy to bite through, and you’re laughing. Add smoked trout to really step it up.”

Add it to savoury scrolls

Jordan McKenzie, co-owner of Sydney’s Good Ways Deli says they have a Vegemite and cheddar scroll, which “scrubs up very nicely sliced in half lengthways, fried in some butter then topped with just-ripe, thin slices of the season’s best hass”. McKenzie tells Broadsheet he thinks it’s the best toastie in the biz. “Add a little salt and pepper then pop the other half of the scroll back on top.”

Freeze it

“I’d be cutting it up, freezing it and using it in a smoothie,” says Jacob Baker of Adelaide’s Just Down the Road. “I’d add it to a mango and chocolate smoothie for the mornings. Or, I’d start a skincare company called ‘Face-A-Cado’ and I’d do face masks – while drinking my avocado smoothie.”

Blend it

Brisbane bagel artist Candy Smith says you should spice up your open sandwich. “One of our popular bagels is our open ceviche bagel,” she says. “We use a creamed cheese-and-caviar-based schmear, but it would be equally delicious with avo. Blend ripe avocado with jalapeno brine from the jar, some lime juice, salt and a little olive oil. Spread it on your bagel and top with a generous spoonful of ceviche. We use diced snapper, red onion, pickled jalapenos, orange, coriander and lime juice.”

Smash it

Melbourne’s Greta steps it up a notch. Co-owner Adam Mariani took it upon himself to test a couple of new sandwiches. First up, an avo and chicken pesto with Gruyere on focaccia. “It’s an old-school take but definitely tastier than we remember,” he says. Second, avo seasoned with basil, oregano, parsley, lemon and extra virgin olive oil, with provolone and fried egg on brioche. “Guess you can afford a mortgage after all,” he says.

Defy gravity

“We [jammed] as much avocado as gravity will allow into our Al Green sandwich, along with kale puree, granny smith apples, alfalfa, crunchy cos lettuce and pepita pesto,” says Ben Shemesh, who co-owned beloved Sydney sandwich shop Small’s Deli. “But we could probably put five whole avos between some bread and nobody would mind.”

Pair it with honey

Don's Melbourne co-owner, Alex Gavioli, has strong feelings. “Three or four years ago, every cafe was doing a different take on avo-on-toast,” he says. “At Stan’s, I wanted to get as far away from [that kind of] cafe as I could, but if I did have excess avo I’d want it to look completely different,” he says. “I think I’d pair it with honey. I’ve never tested this, but I’d like to try a panko crumb and deep fry it. Then top it with fermented garlic honey.”

Avoid it

“There are so many more interesting things to fill a sando with,” says Joel Lutz, owner of Perth’s Oh So Deli. “What we’ve learned in the coffee industry – an industry that has suffered from historically low prices – is farmers are much better off when a fairer price is paid for a more sustainable product. And that’s better for everyone.”

This article was updated on March 10, 2026, to reflect updated statistics.