Best 2 Avocado Open Faced Sandwich Recipes

Avocado open-faced sandwich is a versatile and refreshing meal option that combines the creamy texture of avocado with a variety of other ingredients to create a delicious and satisfying dish. Whether you're looking for a quick and easy lunch or a light and flavorful dinner, an avocado open-faced sandwich can be tailored to your taste and dietary preferences. With countless variations and endless possibilities, this sandwich offers a canvas for culinary creativity and exploration. From classic combinations to unique and unexpected ingredients, the avocado open-faced sandwich is a culinary journey that invites you to experiment and savor every bite.

Here are our top 2 tried and tested recipes!

AVOCADO & EGG SALAD OPEN FACED SANDWICH

Avocado & Egg Salad Open Faced Sandwich image

When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.

Provided by karen

Categories Lunch/Snacks

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 6

Ingredients

2 eggs, hard boiled
2 tablespoons mayonnaise
1 dash salt
1 hamburger bun, sliced in half (or English muffin)
1/3 avocado
3 tablespoons mozzarella cheese, shredded

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.

AVOCADO OPEN-FACED SANDWICH

Avocado Open-Faced Sandwich image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup whole-milk ricotta, drained
1 tablespoon capers, drained, rinsed and crushed
1 tablespoon extra-virgin olive oil (the good stuff)
Zest of 1/2 lemon plus 1 tablespoon lemon juice
Big pinch kosher salt
Freshly ground black pepper
1 small shallot, sliced
2 tablespoons sea salt flakes
Zest of 1 lemon
6 slices sourdough bread, toasted
1 avocado, sliced
2 to 3 heirloom tomatoes, sliced
2 tablespoons salted sunflower seeds

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.

Tips:

Select ripe avocados: Choose avocados that are slightly soft when gently squeezed. Avoid avocados that are too hard or too mushy.
Use a sharp knife: To ensure clean cuts and avoid smashing the avocado, use a sharp knife to halve, peel, and slice the avocado.
Toast the bread: To add a crispy texture and enhance the flavor, toast the bread before assembling the sandwich.
Spread the avocado evenly: Spread the avocado evenly on the toasted bread to create a smooth and creamy base for the sandwich.
Add toppings: Experiment with various toppings to create different flavor combinations. Some popular options include cherry tomatoes, red onion, bacon, and hard-boiled eggs.
Season with salt and pepper: Season the avocado and toppings with salt and pepper to enhance the flavors.
Drizzle with olive oil or dressing: For an extra layer of flavor and moisture, drizzle the sandwich with olive oil or your favorite dressing.
Serve immediately: Avocado open-faced sandwiches are best enjoyed immediately after assembly to prevent the avocado from browning.

Conclusion:

Avocado open-faced sandwiches are a versatile and delicious meal option that combines the creamy texture of avocado with a variety of other flavors and textures. With endless possibilities for toppings and seasonings, these sandwiches can be customized to suit your personal preferences. Whether you're looking for a quick and easy breakfast, a light lunch, or a satisfying snack, avocado open-faced sandwiches are sure to hit the spot. Experiment with different ingredients and flavor combinations to create your own unique avocado sandwich masterpiece.