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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 we’d missed over the last few days. I made this sautéed tomato, avocado, and parmesan open-faced sandwich recipe for my husband and me for lunch and it was PHENOMENAL!!

Sautéed Tomato, Avocado, and Parmesan Open-Faced Sandwich

Ingredients:

  • 4 slices of French bread
  • 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, shredded

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–watch the bread carefully so it doesn’t burn.

Heat a large 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

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
  • 2 tsp olive oil
  • cups of grape tomatoes
  • Sea salt and freshly cracked pepper to taste
  • 1 avocado thinly sliced
  • ¼ cup of Parmesan cheese shredded

Instructions

  • Preheat the oven to broil. Place the sliced bread onto the oven rack and cook until golden brown–watch the bread carefully so it doesn't burn.
  • Heat a large 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