Open Faced Avocado Spread Sandwiches
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This week’s theme, “put an avocado on it.” Easy and healthy; you are going to love these Open Faced Avocado Spread Sandwiches! Imagine biting into a generous layer of avocado spread and through crusty toast with that subtle crunch… you can’t help but close your eyes and smile.
It’s a good idea to keep a stash of tried-and-true quick recipes for really busy or lazy days. These sandwiches can be assembled in under 10 minutes and they are perfect for breakfast, brunch, lunch or dinner. Oh and if you’re a late night snacker, you should keep these in mind.
I’m sharing 5 of our favorite toppings but you can make these sandwiches with nearly anything you can dream up. They’re so easy and tasty. That drizzle of extra virgin olive oil at the end is delicious; don’t skip it. P.S. Make the avocado sandwiches even healthier by using multi-grain or whole wheat bread.
Ingredients for Avocado Spread Sandwiches:
Fresh bread, sliced into 8 to 10 half-inch slices (8-10 slices of bread)
2 Ripe Avocados, pittend and peeled
1/8 tsp salt, or to taste (we love sea salt)
1 tsp freshly squeezed lemon juice
Black pepper to taste, optional
Extra Virgin Olive Oil, to drizzle over the top
Fantastic Topping options
(you have to try all of these):
Eggs, sunny side up (yolks loose) I suppose you can scramble them if you wish 😉
Fresh Spinach, rinsed and dried
Baby Tomatoes, sliced
Fresh cilantro sprigs
Radishes, thinly sliced
How to Make Open-Faced Avocado Spread Sandwiches:
1. In a medium bowl, mash together 2 ripe avocados. A potato masher is the fastest route.
2. Stir 1/8 tsp salt (or to taste) and 1 tsp fresh lemon juice into the mashed avocados until well combined.
3. Lightly toast your sliced bread (if desired) with a small pat of butter until the edges are golden brown.
4. Add a generous layer of avocado spread over each piece of toast. Add your desired toppings, then drizzle each piece of toast with extra virgin olive oil and top with freshly cracked black pepper. So so good
Open Faced Avocado Spread Sandwiches
Easy and healthy; you are going to love these open faced avocado sandwiches! Imagine biting into a generous layer of avocado spread and through crusty toast with that subtle crunch. These sandwiches can be assembled in under 10 minutes and they are perfect for breakfast, brunch, lunch or dinner.
For the Sandwiches/Spread:
- Fresh bread, sliced into 8 to 10 half-inch slices (8-10 slices of bread)
- 2 Ripe Avocados, pittend and peeled
- 1/8 tsp salt, or to taste (we love sea salt)
- 1 tsp freshly squeezed lemon juice
- Black pepper to taste, optional
- Extra Virgin Olive Oil, to drizzle over the top
Fantastic Topping options
- you have to try all of these:
- Eggs, sunny side up (yolks loose) I suppose you can scramble them if you wish 😉
- Fresh Spinach, rinsed and dried
- Baby Tomatoes, sliced
- Fresh cilantro sprigs
- Radishes, thinly sliced
In a medium bowl, mash together 2 ripe avocados. A potato masher is the fastest route.
Stir 1/8 tsp salt (or to taste) and 1 tsp fresh lemon juice into the mashed avocados until well combined.
Lightly toast your sliced bread (if desired) with a small pat of butter until the edges are golden brown.
Add a generous layer of avocado spread over each piece of toast. Add your desired toppings, then drizzle each piece of toast with extra virgin olive oil and top with freshly cracked black pepper. So so good!
P.S. Thank YOU! I feel like I can’t say it enough. Thank’s for trying my recipes, pinning them, sharing with your friends and family, leaving feedback, and even correcting the occasional typo. Y’all make me a better cook! I am so blessed by you.
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If I could give this open-faced sandwich 6 stars I would. Have you tried putting Italian ham on top? It’s the best thing ever!
Yum! That sounds amazing, Emily! Thank you so much for sharing that with me.
Am also Chef but your sandwiches make my day and my husband give me a gift Thanks Natasha.
You’re welcome! I’m glad you both enjoyed the recipe.
Love avocado on toasted 7 grain bread with egg. Will definitely try the olive oil on top! Love your recipes!
Thank you so much for sharing that with me.
Just tried for breakfast. It’s super easy and quick. This is the first avocado recipe that both of kids loved. We enjoyed. Thank you.
Don’t you just love it when kids eat what we parents make? Thank you for that wonderful review, Nirmala!
Hi, made this for lunch it’s taste really good. I drizzle couple with olive oil and couple with garlic olive oil, I like with garlic oil better it’s GOOD 🙂
Do you just infuse the oil with garlic or do you purchase a special garlic oil? That sounds amazing! Thanks so much for sharing your tip!
Yes, it’s special olive oil with garlic
Sounds yummy! 🙂
This might sound odd, but I topped the avocado spread with some crumbled feta cheese, and it was fantastic! The salty, sharp feta and the creamy avocado were a great contrast.
Great job on improvising Sherri, it sounds delicious :).
I love this with rosemary bread from the Costco bakery and scrambled eggs! Very yummy! 🙂
Ok, ok, I admit, I love my eggs scrambled too. lol. I’m so glad you liked it! 🙂
Please send me a link to your bread recipes referenced in this article. Do you have a sourdough favorite?
The one in this recipe is store-bought since it was a last minute recipe 🙂 This bread would be excellent for this recipe! https://natashaskitchen.com/2012/02/26/no-knead-artisan-bread-recipe/
A great, healthy and simple idea for a sandwich- thank you-I’m sure it will become a family favorite!
It didn’t take long for it to become a favorite in our house 🙂
What incredibly beautiful variety you’ve got there, so many ideas for a healthy snack! I love it. Is that a homemade loaf of bread too? Looks gorgeous.
Thank you Julia 🙂 This post was kind of a last minute thing so it’s not homemade but it was a loaf from Zeppole Bakery. It was quite good, but I think they would be incredible with fresh home-baked bread. Yum! Girl, you’re making me hungry!
Avocado and Tomato are my fav! I have it couple times a week with plenty of freshly ground pepper. With cup of tea 🙂 Will have to try the other combos. Looks delish!
That’s the one I gravitate toward the most also. It’s almost like having guacamole on toast, but classier ;).
That “glazunia” (sunny side up egg) is so mouth-watering in your picture!! I love this idea. Very fresh and healthy! I think radishes are not appreciated enough here in North America, but they are so fresh and crunchy. Really great “kanapki” idea.
P.S Before your blog design change, when I left comments, it would remember my information (name, e-mail, etc.) but now I have to re-type them every time. Any way to change that?
I agree, radishes don’t get the attention they deserve. Thanks for the tip! I’m looking into the comment issue right now. I wonder if it is a browser specific issue; what browser are you in? Is it your first comment since the update was completed? If it happens with your next comment, would you let me know. I wonder if it has to do with the browser re-caching the entire site design. When I opened it up in firefox, I had to put all my own credentials in but the second time I wen to test it, it was auto-filling for me. Please let me know if this is the case for you. I’d love to get this figured out. Making my site user-friendly is really important to me. Thank you Julia! 🙂
I’m using Firefox as well and it’s not the first comment since the site change.. even now, if I try leaving a comment anywhere on the site, the fields are all empty 🙂 Not a huge deal, but it was cool when it auto-filled for me before!
I’ll see what I can figure out. Thanks for the feedback; I sure appreciate it! And thanks for visiting my blog and commenting. You are awesome! Have a blessed day 🙂
Hi Natasha! Every time I’m looking at your pictures I say: “WOW! What a beautiful picture you have!”
You are very talented not just making a great recipes,but also a great pictures!
Vadim, thank you so much for the compliment! We’ve really been working to improve our photos this year. 🙂
is this recipe costed in au?
Hi Yasmin, I’m not sure what you mean by costed. If you are asking about the cost to make, it is in US dollars. I hope that answers your question.