weekly wednesday open faced sandwiches: part 1

Lunch, to me, is such an important part of the day. 

It's right about when I start to lose any boost of energy from my morning routine, and need a little something to pick me up for the remainder of the day. Plus, my day gets the most busy right after lunch well until dinner time.

Open faced sandwiches are super popular everywhere - at cafes, restaurants, on other food blogs, in your kitchen, and your stomach.

These are two very different sandwiches. You can certainly change up any part of my simple recipe for something you fancy (or have in the pantry) instead: pepitas instead of sunflower seeds - sprouts instead of pea shoots - ricotta instead of mozzarella - etc,.

I love using one slice of bread to hold together ingredients I may put into a salad. Sometimes the components make for a better "sandwich" that just doesn't require two pieces of bread. Peanut butter and jelly - yes, two slices of the softest whole wheat. Grilled cheese - definitely needs some thick sourdough or grainy bread. But, these combinations are perfect with the solo slice, and look awesome.

For this weeks first segment of my three part open faced sandwiches series, I present to you…

Open faced sandwich No. 1: avocado, pea shoot + sunflower seed


1/2 avocado, sliced thinly

1 slice of bread (e.g., 9-grain sourdough is my favorite for this one)

handful of pea shoots (or other sprouts/shoots/'mini' greens)

handful of sunflower seeds

salt + pepper for garnish to your liking

a little lime juice, freshly squeezed

Directions: Slice the avocado and spread on the slice of bread. Sprinkle some salt, pepper, and sesame seeds on avocado slices. Top with pea shoots and squeeze a little lime on top. Enjoy!

Open faced sandwich No. 2: fried tomato caprese with basil + mozzarella


1/2 slicer tomato, sliced 1/4-inch thick

thick + hearty slice of bread (e.g., sourdough or french loaf)

mozzarella, sliced thinly: about 3-4 slices

fresh basil leaves

extra virgin olive oil

pinch of salt + pepper

balsamic vinegar, for drizzling

Directions: In a small non-stick frying pan, drizzle a little evoo to heat. Sprinkle salt and pepper on both sides of the tomato slices. Add to pan and fry on both sides until browned. Meanwhile, arrange your mozzarella slices on the bread (toasted if you prefer). Add fresh basil leaves. Place the tomato slices on the basil + mozzarella, then drizzle some balsamic vinegar and enjoy!