Open-Faced Avocado Sandwich on Chipotle Toast

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My friend Lisa made these for book group, and the recipe came from annies-eats.com. I had been meaning to try these, so I’m going to blog them so I don’t have to do it later. Anyway, these were fantastic. They get an 8.3. They would be a perfect weeknight meal for when you’re in a rush but don’t want to eat crappy food. I would absolutely make these again!

  • 4 tbsp. unsalted butter, at room temperature
  • 2 cloves garlic, minced
  • ½ tsp. ground chipotle powder
  • ¼ tsp. ground paprika
  • Salt and pepper, to taste
  • 4 thick slices artisan bread, such as sourdough I think it needs sourdough
  • 3 ripe avocados, halved and pitted
  • 1 tbsp. freshly squeezed lime juice
  • ½ tsp. kosher salt
  • Chopped hardboiled eggs (2-3) I would do more of these
  • Finely chopped red onion
  • Grape or cherry tomatoes, quartered
  • Minced fresh cilantro I think sprouts would also be good

 

For instructions and recipe, click link below:

recipe retrieved 3/17/16 from http://www.annies-eats.com/2014/04/24/open-faced-avocado-sandwich-on-chipotle-toast/

 

  • . You make herb butter by adding the chipotle, paprika, and garlic to the butter, with salt and pepper as desired. You butter both sides of sourdough, grill it slightly, and then heap the rest on. You add the lime juice and salt to the mashed avocados, and then you spread that down and top with the rest of the stuff.

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