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.
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.
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.
Wow, this sounds simple, but so delicious. Great for a light meal.
Jason and I relaxed all day Sunday too.
These sandwiches look absolutely phenomenal – and I’m a huge fan of “open-faced” versions since there’s less carbs to filling ratio!
WOW, this looks so light fresh and yummy 🙂
XoXo
http://abudhabifood.blogspot.com
This looks so delicious, and would make a great appetizer!
They look and sound absolutely scrumptious!!! Simple and light.. perfect for the warm weather!
That’s just plain pretty. =)
What a gorgeous sandwich, Pam! I love all those colors together.
I have all of these ingredients! Wow – that never happens:)
An open faced sandwich with all of these stellar ingredients is totally what I’m craving today!
Looking pretty healthy there folks, I like! Richard
oh this looks really delicious! I love how it’s so simple to make too! Perfect snack 🙂
I often make open faced sandwiches, and they usually involve tomatoes and cheese. They make everything great!
Another delicious recipe.
avocado and tomato sandwiches happen to be my favorite! LOVE this!
Every avocado I’ve been buying is yucky. Pout. I’m craving it so bad.
Pam this look really delicious!!
Those look delicious and the photos are amazing! My husband would love these.
Irresistible! Love these open sandwiches.
I love love love avocado. This sounds so yummy and quick and easy. Thanks for the inspiration!
Pinned it! Awesome idea, Pam. Did you eat them with a knife and fork or just like a bruschetta?
I ate it like bruschetta and I am serious… it was the best sandwich I’ve had in a long time!
Cheers,
Pam
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
I wonder what these would taste like making garlic bread for the toast! Just a thought.
Just make sure the tomatoes don’t roll away when you’re trying to eat them!