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Sautéed Tomato, Avocado, and Parmesan Open Faced Sandwich

Sautéed Tomato, Avocado, and Parmesan Open Faced Sandwich

We had a mellow day at home on Sunday (after a fun day at Cannon Beach on Saturday).  We curled up on the couch and caught up on all the Olympic coverage that we had missed over the last few days.  I made this sandwich for my husband and me for lunch and it was PHENOMENAL!!  I loved the crispy bread with the creamy avocado, the sweetened tomatoes, and the salty Parmesan – talk about the perfect combination of flavors & textures!  I have a feeling this will be a regular lunch item for me.  If you like tomatoes & avocado then this is a must-try recipe.

Sautéed Tomato, Avocado, and Parmesan Open Faced Sandwich

How to Make a Sautéed Tomato, Avocado, and Parmesan Open-Faced Sandwich

Preheat the oven to broil.  Place the sliced bread onto the oven rack and cook until golden brown, making sure to watch carefully so it doesn’t burn.

Heat a skillet over medium heat and drizzle with olive oil.  Add the tomatoes and season with sea salt and freshly cracked pepper, to taste.  Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst.  Remove from heat.

Layer the toasted bread evenly with the avocado slices then spoon the tomatoes on top.  Season with sea salt and freshly cracked pepper, to taste.  Top with a sprinkling of Parmesan cheese.  Serve immediately.  Enjoy.

Sautéed Tomato, Avocado, and Parmesan Open Faced Sandwich

 

 

Sautéed Tomato, Avocado, and Parmesan Open Faced Sandwich

Sautéed Tomato, Avocado, and Parmesan Open-Faced Sandwich

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Lunch
Cuisine: American
Servings: 2 - 4
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 4 slices of French bread
  • 1-2 tsp olive oil
  • 1 ½ cups of grape tomatoes
  • Sea salt and freshly cracked pepper to taste
  • 1 avocado thinly sliced
  • ¼ cup of Parmesan cheese

Instructions

  • Preheat the oven to broil. Place the sliced bread onto the oven rack and cook until golden brown, making sure to watch carefully so it doesn't burn.
  • Heat a skillet over medium heat and drizzle with olive oil. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst. Remove from heat.
  • Layer the toasted bread evenly with the avocado slices then spoon the tomatoes on top. Season with sea salt and freshly cracked pepper, to taste. Top with a sprinkling of Parmesan cheese. Serve immediately. Enjoy.
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24 Comments

    1. I ate it like bruschetta and I am serious… it was the best sandwich I’ve had in a long time!

      Cheers,
      Pam

  1. I made this for dinner on Tuesday night. It was wonderful, easy, and made for a great light meal. This is definitely going to be on our list of regularly made items. Thanks