Open Faced Eggplant Avocado Sandwich Recipes

AVOCADO OPEN-FACED SANDWICH

Steps:

• 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.

EGG & AVOCADO OPEN SANDWICH

Steps:

• Bring a medium pan of water to the boil. Add the eggs and cook for 8-9 mins until hard-boiled. Meanwhile, halve the avocado and scoop the flesh into a bowl. Add the lime juice, season well and mash with a fork.
• When the eggs are cooked, run under cold water for 2 mins before removing the shells. Spread the avocado on the rye bread. Slice the eggs into thin rounds and place on top of the avocado. Drizzle some chilli sauce over the eggs, scatter the cress on top and add a good grinding of black pepper.

OPEN FACED EGGPLANT-AVOCADO SANDWICH

Steps:

• Slice the eggplant into 1/4 inch slices and lightly spread olive oil on both sides of each slice.
• Toast the slices of eggplant in toaster oven (Or you could bake in oven for ~8 minutes at 350 degrees).
• Set aside to cool slightly.
• Coarsely mash avocados in a bowl.
• Add garlic, lime juice, salt, pepper, mint, and cilantro. Mix well.
• Place eggplant slices on bread (covering the bread) and spread the avocado spread generously on top of the eggplant.

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 & 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.

OPEN-FACED AVOCADO, EGG WHITE, AND CHEESE SANDWICH

Steps:

• Whisk together eggs; season with salt and pepper. Coat the bottom of a medium nonstick skillet with cooking spray; heat over medium heat and add egg whites. Using a rubber spatula, stir to create curds, pushing the egg whites from the edge of the skillet toward the center. Cook until set, about 3 minutes.
• Place avocado slices on bread, top with cooked egg whites, and then cheese. Serve immediately.