Less fussing over lunch time means delicious solutions in minutes. Fewer foods gone to waste means more good on the conscience. Fewer traditional mushy sandwiches means more excitement for the stand-bys, so lunch time is easy, delicious, & frugal.
- any old bread slices (I used a ciabatta bun)
- 1-2 tbsp olive oil
- goat chevre
- ripe slices of avocado
- cherry tomatoes, washed & halved or slices of roma tomatoes
- greens of your choice: sprouts, baby kale, baby lettuce, arugula
- black pepper, salt & balsamic glaze
- 1Turn on the oven to broil and lay your bread on a flat baking sheet. Drizzle olive oil on the bread and pop the tray in the oven, somewhere in the middle. Keeping an eye out while you prepare the rest of the sandwich ingredients, broil the bread slices for 1-2 minutes, until golden brown, like a giant crouton. Quickly prepare the avocado, tomato, greens & whatever cheesy spread you are using for the base. When ready, remove the broiled bread from the oven and place on a cutting board or work surface.
- 2To assemble, layer some chevre or cheese equivalent on the toasted bread. Next, layer avocado slices on top and lightly sprinkle with salt if desired. Next, top with greens of choice and dot the sandwich with tomato. Transfer the open-faced sandwich to serving plates and top with black pepper and optional balsamic drizzle. Serve with a knife and fork for those sophisticated types who don’t eat with their hands.