Avocado Open Faced Sandwich Recipes

OPEN FACED AVOCADO SPREAD SANDWICHES

Steps:

• In a medium bowl, mash together 2 ripe avocados. A potato masher is the fastest route.
• Stir 1/8 tsp salt (or to taste) and 1 tsp fresh lemon juice into the mashed avocados until well combined.
• Lightly toast your sliced bread (if desired) with a small pat of butter until the edges are golden brown.
• Add a generous layer of avocado spread over each piece of toast. Add your desired toppings, then drizzle each piece of toast with extra virgin olive oil and top with freshly cracked black pepper. So so good!

OPEN FACED AVOCADO SANDWICHES

Steps:

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

AVOCADO-BACON OPEN FACED SANDWICH

Steps:

• Spread 1 Tbsp. mayo onto toast slice.
• Top with avocados, onions and remaining mayo; sprinkle with bacon and cilantro.
• Cut in half to serve.

THE ULTIMATE OPEN-FACED BREAKFAST SPAM®WICH SANDWICH

Steps:

• Place pineapple slices in a non-stick skillet over low heat; sprinkle with brown sugar. Cook pineapple, shaking the pan every minute, until bottom of pineapple rings turn golden and sugar is caramelized, about 5 minutes; remove slices from pan and set aside.
• Place SPAM® with Bacon slices into the same skillet and pour 1/4 cup of reserved pineapple juice over the SPAM® with Bacon; cook until juice evaporates, about 3 minutes. Flip SPAM® with Bacon; pour remaining pineapple juice in and cook until evaporated, about 3 minutes more.
• Crack eggs into a nonstick skillet over medium-low heat; cook until whites are firm and yolks are done to your liking.
• Toast bagels; spread bagel halves with mashed avocado. Top each bagel half with tomato slices, SPAM® with Bacon slices, an egg, and a pineapple slice; top with just a splash of balsamic vinegar.

AVOCADO & EGG SALAD OPEN FACED SANDWICH

Steps:

• To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
• Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
• Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
• Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
• Add dash of salt to eggs and mix.
• At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
• To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
• Slice the avocado into small slices and place on top of egg salad.
• Cover with cheese.
• Place open faced sandwiches on a pie plate or small low sided pan.
• Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
• NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.