Open Faced Avocado Sandwiches Food

OPEN FACED AVOCADO SPREAD SANDWICHES

Steps:

• In a medium bowl, mash together 2 ripe avocados. A potato masher is the fastest route.
• Stir 1/8 tsp salt (or to taste) and 1 tsp fresh lemon juice into the mashed avocados until well combined.
• Lightly toast your sliced bread (if desired) with a small pat of butter until the edges are golden brown.
• Add a generous layer of avocado spread over each piece of toast. Add your desired toppings, then drizzle each piece of toast with extra virgin olive oil and top with freshly cracked black pepper. So so good!

OPEN-FACE SALMON AND AVOCADO SANDWICHES

Steps:

• Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
• To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!

OPEN-FACED FINGER SANDWICHES

Steps:

• Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
• For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
• For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
• For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

AVOCADO OPEN-FACED SANDWICH

Steps:

• For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
• For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
• Add the sea salt and lemon zest to a bowl and combine with your fingers.
• To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.

OPEN-FACED SANDWICH

Steps:

• To assemble, first spread a layer of mayonnaise on top of the toasted bread.
• Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.
• Now spread on a layer of hummus on top of the smashed avocado.
• Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
• Now add a light squeeze of fresh lemon juice and a small pinch of salt.
• Cut the sandwich in half and then it's ready to devour.

TUNA AVOCADO OPEN-FACED SANDWICHES WITH CRUNCHY SLAW AND FIVE-SPICE ORANGES

Steps:

• Whisk together 2 tablespoons of the vinegar, the almonds, 1 teaspoon soy sauce, the ginger, honey, half of the scallions and some pepper. Toss with the coleslaw mix and set aside.
• Mix together the remaining scallions, vinegar and soy sauce, the mayonnaise, sesame oil, tuna and some pepper. Divide evenly among the slices of bread. Cut the avocado into thin slices, and fan a quarter of avocado across each sandwich. Garnish with the sprouts. Drizzle lightly with vinegar and sprinkle with pepper.
• Toss the oranges with the five-spice. Divide the sandwiches, slaw and oranges evenly among four plates. Serve with milk.

AVOCADO-BACON OPEN FACED SANDWICH

Steps:

• Spread 1 Tbsp. mayo onto toast slice.
• Top with avocados, onions and remaining mayo; sprinkle with bacon and cilantro.
• Cut in half to serve.

OPEN-FACED AVOCADO SANDWICHES

Steps:

• Toss avocado slices gently with Italian dressing; drain well, reserving the dressing.
• Spread mayo evenly over 1 side of each bread slice. Top bread slices evenly with avocado, cheese slices, tomato and alfalfa sprouts.
• Drizzle sandwiches evenly with reserved Italian dressing and serve immediately.

AVOCADO & EGG SALAD OPEN FACED SANDWICH

Steps:

• To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
• Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
• Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
• Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
• Add dash of salt to eggs and mix.
• At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
• To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
• Slice the avocado into small slices and place on top of egg salad.
• Cover with cheese.
• Place open faced sandwiches on a pie plate or small low sided pan.
• Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
• NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.

OPEN FACED EGGPLANT-AVOCADO SANDWICH

Steps:

• Slice the eggplant into 1/4 inch slices and lightly spread olive oil on both sides of each slice.
• Toast the slices of eggplant in toaster oven (Or you could bake in oven for ~8 minutes at 350 degrees).
• Set aside to cool slightly.
• Coarsely mash avocados in a bowl.
• Add garlic, lime juice, salt, pepper, mint, and cilantro. Mix well.
• Place eggplant slices on bread (covering the bread) and spread the avocado spread generously on top of the eggplant.