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Sautéed Tomato, Avocado, and Parmesan Open-Faced Sandwich
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Sautéed Tomato, Avocado, and Parmesan Open-Faced Sandwich

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

Equipment

  • Large skillet

Ingredients

  • 4 slices of French bread
  • 2 tsp olive oil
  • 1½ 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.