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Veggie: Open Face Avocado Sandwich

Source of Recipe

Curtis Aikens, Pick of the Day


List of Ingredients

1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 clove garlic, peeled
4 slices white peasant bread
1 ripe Haas avocado
1 ripe tomato


Recipe

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. Yield: 4 sandwiches