Best 2 Open Faced Avocado Sandwiches Recipes

Searching for an easy and delectable meal option? Look no further than open-faced avocado sandwiches! These vibrant sandwiches combine the creamy texture of avocado with flavorful toppings, resulting in a delightful culinary treat. Perfect for breakfast, lunch, or a light dinner, these open-faced sandwiches offer a myriad of possibilities, allowing you to unleash your culinary creativity and explore diverse flavor combinations.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN FACED AVOCADO SANDWICHES

Open Faced Avocado Sandwiches image

Provided by Food Network

Time 10m

Yield 4 sandwiches

Number Of Ingredients 10

Ingredients

1 tablespoons balsamic vinegar
1 teaspoon prepared Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 garlic clove peeled
4 slices white peasant bread
1 ripe haas avocado
1 ripe tomato
Fresh cilantro sprigs for garnish

Steps:

Make vinaigrette: In a medium bowl, with a whisk, beat together 1/2 tablespoon balsamic vinegar, mustard, salt, pepper. Add 1/2 tablespoon olive oil and beat until emulsified. Add the other 1/2 tablespoon of vinegar and 1 more tablespoon of olive oil and beat until emulsified. Top the mixture with the remaining 1 1/2 tablespoons of olive oil. Add the garlic clove. Refrigerate until ready to use.
On 1 slice each of bread layer sliced avocado and tomato. Drizzle the vinaigrette over sandwiches. Top with a sprig of cilantro.

OPEN-FACED SALMON SANDWICHES WITH AVOCADO-WASABI SPREAD

Open-Faced Salmon Sandwiches with Avocado-Wasabi Spread image

Rich in beneficial omega-3 fatty acids, wild salmon is poached to preserve its texture; served on a whole-wheat baguette with creamy avocado-wasabi spread, the flaked fish is showered with radish sprouts.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

1/4 cup plus 3/4 teaspoon fresh lemon juice
1 celery stalk
2 sprigs fresh flat-leaf parsley
Sea salt or coarse salt
1 wild salmon fillet (about 1 pound and 1 inch thick), skin on
1 ripe avocado, halved, pitted, and peeled
1 tablespoon wasabi powder, mixed with 1 tablespoon lukewarm water
1 whole-wheat baguette (about 21 inches long)
Radish or sunflower sprouts

Steps:

Fill a saucepan wide enough to hold salmon with 2 1/2 inches cold water. Stir in 1/4 cup lemon juice, the celery, parsley, and 2 teaspoons salt. Bring to a boil; reduce heat. Add salmon, skin side down. Cover, and simmer until salmon is just cooked through, 10 to 12 minutes. Transfer salmon to a plate, and let cool 20 minutes. Discard poaching liquid. Flake salmon into large pieces.
Put avocado, wasabi paste, and remaining 3/4 teaspoon lemon juice into a food processor, and season with salt; puree. Transfer to a small bowl, and cover tightly with plastic wrap, pressing wrap directly onto the surface. Refrigerate until ready to use (up to 30 minutes).
Preheat oven to 425 degrees. Cut baguette in half crosswise, and trim crust from sides; cut each half lengthwise into three 1/2-inch-thick slices. Arrange, flat side down, in a single layer on a baking sheet. Toast in oven until lightly golden, about 7 minutes. Let cool 10 minutes. Spread each bread slice with about 2 tablespoons avocado-wasabi mixture, and top with salmon and sprouts.

Nutrition Facts : Calories 215 g, Cholesterol 42 g, Fiber 4 g, Protein 18 g, SaturatedFat 2 g, Sodium 199 g

Tips:

Choose ripe avocados: Look for avocados with dark green or almost black skin. They should yield to gentle pressure and be free from bruises. Ripe avocados are creamy and have a nutty flavor.
Use a sharp knife: A sharp knife will help you cut the avocados evenly and cleanly. It will also prevent the avocado flesh from sticking to the knife.
Scoop out the avocado flesh: Use a spoon to scoop out the avocado flesh from the skin. Be careful not to scoop too deeply, as you don't want to get the pit.
Mash the avocado flesh: Mash the avocado flesh with a fork until it is smooth and creamy. You can also use a food processor to puree the avocado.
Season the avocado: Season the mashed avocado with salt, pepper, lime juice, and other desired seasonings. You can also add chopped herbs or vegetables.
Spread the avocado mixture: Spread the avocado mixture on bread, crackers, or other desired bases. You can also use it as a dip for vegetables or chips.
Garnish the avocado sandwiches: Garnish the avocado sandwiches with sliced tomatoes, onions, sprouts, or other desired toppings.

Conclusion:

Avocado sandwiches are a delicious, healthy, and easy-to-make meal or snack. They are perfect for breakfast, lunch, or dinner. With so many different variations, there is an avocado sandwich recipe for everyone. Whether you like your avocado sandwiches simple or loaded with toppings, you are sure to enjoy this classic dish.}