Avocado Open-Faced Sandwich
Avocado Open-Faced Sandwich might be a good recipe to expand your side dish repertoire. One serving contains 346 calories, 13g of protein, and 10g of fat. This recipe serves 6. For $2.02 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. 848 people found this recipe to be delicious and satisfying. A mixture of lemon zest, bell pepper, sea-salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. If you like this recipe, take a look at these similar recipes: Egg & Avocado Open Faced Sandwich, Open-Faced Avocado BLT Sandwich, and Grilled Avocado & Prosciutto Open-Faced Sandwich.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 avocado, sliced
Freshly ground black pepper
1 tablespoon capers, drained, rinsed and crushed
2 to 3 heirloom tomatoes, sliced
Big pinch kosher salt
Zest of 1 lemon
Zest of 1/2 lemon plus 1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil (the good stuff)
2 tablespoons sea salt flakes
1 small shallot, sliced
1 cup whole-milk ricotta, drained
6 slices sourdough bread, toasted
2 tablespoons salted sunflower seeds
Equipment:
bowl
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
For the ricotta mixture
1. 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
1. Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
2. Add the sea salt and lemon zest to a bowl and combine with your fingers.
3. 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.
4. Cut diagonally.
Nutrition Information:
covered percent of daily need
