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Open Faced Avocado Plus Tomato Sandwich

    This is a great breakfast, lunch or snack. This time of year, with tomatoes and herbs in such abundance, use your imagination with the variety of tomatoes out there and the herbs. I used thyme from my garden, but use what you have!

    Open Faced Avocado + Tomato Sandwich

    Serves: 4


    • 4 slices sourdough (or other crusty) bread
    • 500g cherry tomatoes, halved
    • 2 avocados, peeled and sliced
    • 1 clove garlic, finely chopped
    • 3 tbsp extra virgin olive oil
    • 1 tbsp basil, finely chopped
    • Salt and pepper to taste


    1. Cut and have bread ready for toasting.
    2. Heat a skillet to medium and add the tomatoes. Add oil about 2 – 3 minutes after the have softened a bit. Then sauté for about 2 – 3 more minutes until soft.
    3. Pop down bread into toaster.
    4. Add garlic to pan and just heat until cooked (roughly 1 minute), then add salt and pepper to taste.
    5. When bread is toasted, lay the sliced avocado, then heap the tomatoes, garlic mixture on top. Sprinkle with the herbs and enjoy!

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