Prepare all ingredients and combine in a medium sized bowl. The contents can be mixed and left refrigerated for up to a day however the avocado will discolour. Spread on each side of the bread and top with red onions, dill pickles, fresh tomatoes and lettuce.
1 leek, white and light green part only, rinsed well and cut into 1-inch pieces
1 small bunch broccolini, trimmed and cut into 2-inch pieces
Kosher salt & fresh-ground black pepper
2 teaspoons minced garlic
1/8 teaspoon crushed red pepper flakes
1 (15.5 ounce) can garbanzo beans, rinsed and drained
Juice from 1 small lemon
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add leek and broccolini, sauté 7 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, and crushed red pepper flakes; sauté 5 minutes or until broccolini stems are fork-tender but still bright green.
Transfer mixture to food processor. Add garbanzo beans and lemon juice, pulse to break up vegetables and combine well. Scrape down sides of processor. With motor running, add remaining olive oil in a slow, thin stream and process until well combined.
Taste for seasoning, adding additional salt and pepper to preference.
1 1/2 teaspoons light corn syrup (I used agave nectar in a pinch, and it worked)
1 teaspoon vanilla extract
1 cup miniature marshmallows
In a food processor or blender, process graham crackers till fine. If you don’t have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and combine. Pour into pan, pressing down with fingers or measuring cup. If you like, pour a layer of chocolate ganache and spread. Place in the freezer until ganache is set, at least 20 minutes.
Let chocolate ice cream stand at room temperature for about 15 minutes until just softened. Spread ice cream into crust. If making individual pies, you might simply like to use a large ice cream scoop to make a round mound. Wrap with plastic wrap and return to freezer.
Put egg whites, sugar, water and syrup in top of double boiler or heat proof bowl. Beat until mixed well. Place over rapidly boiling water. Beat constantly with an electric beater while it cooks for 10 minutes, or until the meringue begins to form peaks. Remove from the heat and beat in the vanilla extract and marshmallows. Spread or use a decorating bag (or resealable bag with corner cut) over the ice cream. If you wish to brown the marshmallow, use a kitchen torch place or under a broiler until it is browned to your liking.
Cover the pie in an airtight container or wrap well. Freeze for at least 4 hours or until ready to serve. Let the pie stand at room temperature for about 10 minutes to soften before slicing and serving.
Use Hershey’s milk chocolate for that authentic s’mores taste. If that is too sweet for your liking, use semi-sweet chocolate, or a combination of the two.
9 oz milk chocolate, chopped
1 cup heavy cream
Heat the cream in a small sauce pan over medium heat. Bring just to a boil, take care not to overboil. Remove from the heat and whisk in the chopped chocolate, until smooth.