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