Avocado Open-Faced Sandwich

Total Time:
25 min
Prep:
15 min
Inactive:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Ricotta Mixture:
  • 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
  • Layers:
  • 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
Directions
Watch how to make this recipe.
  • 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.


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