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 I 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.

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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Sautéed Tomato, Avocado, and Parmesan Open Faced Sandwich

Yield: 2-4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

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

Directions:

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.

Recipe and photos by For the Love of Cooking.net

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23 Responses to “Sautéed Tomato, Avocado, and Parmesan Open Faced Sandwich”

  1. 1

    Words Of Deliciousness — August 12, 2012 @ 7:07 pm

    Wow, this sounds simple, but so delicious. Great for a light meal.

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — August 12, 2012 @ 10:49 pm

    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!

    [Reply]

  3. 3

    Loly — August 13, 2012 @ 5:01 am

    WOW, this looks so light fresh and yummy :)
    XoXo
    http://abudhabifood.blogspot.com

    [Reply]

  4. 4

    Kim in MD — August 13, 2012 @ 5:23 am

    This looks so delicious, and would make a great appetizer!

    [Reply]

  5. 5

    Jenn's Food Journey — August 13, 2012 @ 5:33 am

    They look and sound absolutely scrumptious!!! Simple and light.. perfect for the warm weather!

    [Reply]

  6. 6

    Paula — August 13, 2012 @ 5:39 am

    That’s just plain pretty. =)

    [Reply]

  7. 7

    Mary — August 13, 2012 @ 8:39 am

    What a gorgeous sandwich, Pam! I love all those colors together.

    [Reply]

  8. 8

    Ally's Sweet & Savory Eats — August 13, 2012 @ 9:03 am

    I have all of these ingredients! Wow – that never happens:)

    [Reply]

  9. 9

    Joanne — August 13, 2012 @ 9:49 am

    An open faced sandwich with all of these stellar ingredients is totally what I’m craving today!

    [Reply]

  10. 10

    Amish Stories — August 13, 2012 @ 10:03 am

    Looking pretty healthy there folks, I like! Richard

    [Reply]

  11. 11

    Sammie — August 13, 2012 @ 12:40 pm

    oh this looks really delicious! I love how it’s so simple to make too! Perfect snack :)

    [Reply]

  12. 12

    Marjie — August 13, 2012 @ 3:25 pm

    I often make open faced sandwiches, and they usually involve tomatoes and cheese. They make everything great!

    [Reply]

  13. 13

    Peggy Recker — August 13, 2012 @ 3:39 pm

    Another delicious recipe.

    [Reply]

  14. 14

    teresa — August 13, 2012 @ 5:19 pm

    avocado and tomato sandwiches happen to be my favorite! LOVE this!

    [Reply]

  15. 15

    Blond Duck — August 13, 2012 @ 5:56 pm

    Every avocado I’ve been buying is yucky. Pout. I’m craving it so bad.

    [Reply]

  16. 16

    gloria — August 13, 2012 @ 6:20 pm

    Pam this look really delicious!!

    [Reply]

  17. 17

    Rhonda — August 13, 2012 @ 8:30 pm

    Those look delicious and the photos are amazing! My husband would love these.

    [Reply]

  18. 18

    Angie@Angie's Recipes — August 14, 2012 @ 7:31 am

    Irresistible! Love these open sandwiches.

    [Reply]

  19. 19

    Janis — August 14, 2012 @ 7:37 am

    I love love love avocado. This sounds so yummy and quick and easy. Thanks for the inspiration!

    [Reply]

  20. 20

    Chris — August 15, 2012 @ 3:00 pm

    Pinned it! Awesome idea, Pam. Did you eat them with a knife and fork or just like a bruschetta?

    [Reply]

    • Pam replied: — August 15th, 2012 @ 4:43 pm

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

      Cheers,
      Pam

      [Reply]

  21. 21

    Linda — August 16, 2012 @ 10:01 am

    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

    [Reply]

  22. 22

    Merrill Ann Gonzales — August 18, 2012 @ 12:24 pm

    I wonder what these would taste like making garlic bread for the toast! Just a thought.

    [Reply]

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