Recipe courtesy of Curtis Aikens

Open Faced Avocado Sandwiches

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 sandwiches
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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


  1. 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.
  2. On 1 slice each of bread layer sliced avocado and tomato. Drizzle the vinaigrette over sandwiches. Top with a sprig of cilantro.