Avocado Open-Face Sandwiches


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Valeries Home Cooking Photography Hector Manuel Sanchez; Prop Styling Missie Crawford; Food Styling Katelyn Hardwick

© Paden Reich

Doesn’t it seem like every cook and their mother has a recipe for avocado toast? And there’s a reason why . . . it’s so damn good. I used to be afraid of the fat in avocado, but I learned it’s the kind
of fat our bodies need. Once I got the clearance, I started making avocado toast all of the time, but I do it with a twist. Adding ricotta provides a nice creamy texture, which I balance out with the salt from the capers and the crunch from the sunflower seeds, which are a good source of vitamin E. The other thing I love about this open-face avocado sammie is the pretty factor. It looks so pretty on a plate, and because it tastes so fresh and clean, it makes you feel pretty, too. Huge bonus.


1. Prepare the Ricotta Mixture: Stir together all the ingredients in a bowl. Set aside until ready to use.

2. Prepare the Open-Face Sandwiches: Place the shallot slices in a small bowl with ice water to cover. Let stand for 10 minutes. Drain.

3. Using your fingers, stir together the sea salt and lemon zest in a bowl.

4. Top each toasted bread slice with about 2 tablespoons of the Ricotta Mixture. Top each with 2 avocado slices, 2 tomato slices, 2 teaspoons shallot slices, and 1 teaspoon sunflower seeds. Sprinkle each with 1/8 teaspoon of the lemon salt. Cut the sandwiches in half diagonally, and serve immediately.


You’ll have extra lemon salt, which I like to use on everything from steamed or roasted broccoli or asparagus to sautéed mushrooms or grilled shrimp.

Make Ahead: Make the ricotta mixture the night before to let the flavors develop.


3⁄4 cup whole-milk ricotta, drained
1 tablespoon capers, drained, rinsed, and crushed
1 tablespoon extra-virgin olive oil
1⁄2 tablespoon lemon zest, plus 1 tablespoon fresh lemon juice
1⁄4 teaspoon kosher salt 1⁄4 teaspoon black pepper

1 small shallot, sliced
2 tablespoons flaked sea salt
1 tablespoon lemon zest
6 sourdough bread slices, toasted
1 ripe avocado, cut into 12 slices
2 heirloom tomatoes, each cut into 6 slices
2 tablespoons salted sunflower seeds

serving size

6 People

Hands on time

15 Minutes

Total time

25 Minutes


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