Preheat the oven to 350°F. Set the pieces of dulse in a
single layer on a non-stick baking sheet. Bake the dulse
8 to 10 minutes, until dried and crisp.
Toast each bread slice. Spread one side of each bread slice with the mayonnaise. Top two of the mayonnaise spread bread slices with salad greens. Divide and top the greens with avocado and tomato slices and season them with pepper, to taste. Now set an equal amount of dulse on each sandwich. Set on the remaining bread slices, mayonnaise-side down. Cut the sandwiches in half, if desired, and enjoy.
Note: Dulse is sold in small bags in our Seafood Department. It can be snipped into about 1-½ inch long pieces for this recipe with kitchen scissors.
Tightly seal up the leftover dulse and store at cool room temperature until needed again.