Cut the avocado in half, remove the pit, and scoop out the flesh; rinse under cold water to prevent discoloration. Cut the flesh into slices.
Cut the loaf of bread horizontally in half and sprinkle the cut sides with the basil, olive oil, and vinegar. Arrange the tomato slices on the bottom half of the loaf and sprinkle the remaining salt and pepper on top. Position the top half of the loaf over the filling, wrap the sandwich tightly in plastic wrap or a plastic bag, and refrigerate with a 2-3 pound weight on top for a few hours or as long as overnight.
Pairs deliciously with our balanced Estate Brut, with a toasty finish that lingers on the palate and begs for another sip.