Avomato Open Faced Sandwich 

Super easy, quick and delicious – these make a great snack or light lunch (with a side). Ian is all about the fried tomatoes. He was making some one day, and I decided to experiment (and I am sure glad I did!). I think you’ll be pretty glad too – check out what I made! 🙂

Avomato Open Faced Sandwich

Ingredients

Instructions

  1. Toast your…toast. The bread I used takes a long time, and doesn’t really ever fully “toast”, so I popped it down a few times through out the course of me making this.
  2. While that is going, dice your 1/2 tomato and turn the burner on to medium heat.
  3. Add a bit of vegan “butter” to the pan and once melted, add your tomato. Stir often.
  4. Chop your avocado in half (put the seed on the other half, and refridgerate). Using a fork, “mash” your avocado in the shell/skin, adding salt and pepper if desired.
  5. If the tomato is getting a little too liquid-y for your taste, crank up the heat for about 30 seconds at a time, stirring constantly.
  6. Once the toast is ready, cover with vegan “butter”, then the avocado, followed by half of a chao slice (cheese), then the tomato, a bit of spinach, and finally the microgreen/sprouts.
  7. Top with freshly cracked pepper.
  8. Consume ASAP – as the longer it sits, the longer the tomato has to seep into the bread and make it a bit…soggy.

Serves 1 🙂

What chu think?