Open Faced Avocado Sandwiches

Total Time:
10 min
Prep:
10 min

Yield:
4 sandwiches

Ingredients
  • Vinaigrette:
  • 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
Directions

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.


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