Avocado Open-Faced Sandwich
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 264
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 17 milligrams
- Sodium
- 367 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Protein
- 10 grams
- Sugar
- 6 grams
- Total: 25 min (includes soaking time)
- Active: 15 min
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
- 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.