Avocado Open-Faced Sandwich

  • Level: Easy
  • Total: 25 min (includes soaking time)
  • Active: 15 min
  • Yield: 6 servings
  • Nutrition Info
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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


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


  1. 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.
  2. For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
  3. Add the sea salt and lemon zest to a bowl and combine with your fingers.
  4. 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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