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Open Faced Avocado Sandwiches

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Open-Faced Avocado Sandwiches

Talk about a fresh 'n' tasty meal! Doesn't get any easier than our Open-Faced Avocado Sandwiches.

What You'll Need

  • 1 avocado peeled and cut into thin slices
  • 1/4 cup Italian dressing
  • 1 tablespoon mayonnaise
  • 4 oatmeal or whole wheat bread slices, toasted
  • 4 (1-ounce) American cheese slices
  • 8 thin tomato slices
  • 1 cup coarsely shredded iceberg lettuce (see Note)

What to Do

  1. Toss avocado slices gently with Italian dressing; drain avocado well, reserving dressing.

  2. Spread mayonnaise evenly over 1 side of each bread slice. Top bread slices with avocado, cheese slices, tomato slices, and lettuce.

  3. Drizzle sandwiches evenly with reserved Italian dressing, and serve immediately.


For crisp iceberg lettuce, discard the outer leaves, and rinse and core the lettuce as soon as you get home from the supermarket. Whirl it in a salad spinner and chill it, wrapped in paper towels in a resealable plastic bag, until ready to use- at least an hour or up to 5 days.

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Avocados are a staple in my kitchen. The kids love them and eat them right out of the skin. This looks really good. We make a sandwich using avocados, rye bread, mayo and alfalfa sprouts....and sometimes swiss cheese. I am going to try this, but not as an open face sandwich. I am willing to bet it is just as good, if not better.


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