Best Open Faced Avocado Egg White And Cheese Sandwich Recipes

17 Best Open-Faced Sandwiches to Try for Lunch image

Provided by insanelygood

Number Of Ingredients 17

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Steps:

Nutrition Facts :

Avocado Open-Faced Sandwich image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 cup whole-milk ricotta, drained
1 tablespoon capers, drained, rinsed and crushed
1 tablespoon extra-virgin olive oil (the good stuff)
Zest of 1/2 lemon plus 1 tablespoon lemon juice
Big pinch kosher salt
Freshly ground black pepper
1 small shallot, sliced
2 tablespoons sea salt flakes
Zest of 1 lemon
6 slices sourdough bread, toasted
1 avocado, sliced
2 to 3 heirloom tomatoes, sliced
2 tablespoons salted sunflower seeds

Steps:

For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
Add the sea salt and lemon zest to a bowl and combine with your fingers.
To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.

Avocado & Egg Salad Open Faced Sandwich image

Provided by karen

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 6

2 eggs, hard boiled
2 tablespoons mayonnaise
1 dash salt
1 hamburger bun, sliced in half (or English muffin)
1/3 avocado
3 tablespoons mozzarella cheese, shredded

Steps:

To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
Add dash of salt to eggs and mix.
At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
Slice the avocado into small slices and place on top of egg salad.
Cover with cheese.
Place open faced sandwiches on a pie plate or small low sided pan.
Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.

Open Faced Avocado Sandwiches image

Provided by Food Network

Time 10m

Yield 4 sandwiches

Number Of Ingredients 10

1 tablespoons balsamic vinegar
1 teaspoon prepared Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 garlic clove peeled
4 slices white peasant bread
1 ripe haas avocado
1 ripe tomato
Fresh cilantro sprigs for garnish

Steps:

Make vinaigrette: In a medium bowl, with a whisk, beat together 1/2 tablespoon balsamic vinegar, mustard, salt, pepper. Add 1/2 tablespoon olive oil and beat until emulsified. Add the other 1/2 tablespoon of vinegar and 1 more tablespoon of olive oil and beat until emulsified. Top the mixture with the remaining 1 1/2 tablespoons of olive oil. Add the garlic clove. Refrigerate until ready to use.
On 1 slice each of bread layer sliced avocado and tomato. Drizzle the vinaigrette over sandwiches. Top with a sprig of cilantro.