Recipe courtesy of Mary McCartney
Open-Faced Sandwich
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 711
- Total Fat
- 40
- Saturated Fat
- 6
- Carbohydrates
- 80
- Dietary Fiber
- 20
- Sugar
- 9
- Protein
- 19
- Cholesterol
- 0
- Sodium
- 1113
- Total: 10 min
- Active: 10 min
Ingredients
1 tablespoon vegan mayonnaise
1 large slice sourdough bread or 2 slices bread of choice, toasted
1 ripe avocado
2 tablespoons hummus
2 leaves lettuce
4 thin slices ripe tomato
1 tablespoon capers, drained
Juice of 1 lemon
Flaky sea salt
Directions
- To assemble, first spread a layer of mayonnaise on top of the toasted bread.
- Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.
- Now spread on a layer of hummus on top of the smashed avocado.
- Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
- Now add a light squeeze of fresh lemon juice and a small pinch of salt.
- Cut the sandwich in half and then it's ready to devour.