great mix of flavors. make sure you use enough salt. that makes all the diffence. if i had it to do again, i would cook it a bit longer than two minutes. lemon juice is great on top and the avocado and goat cheese each mellow each other out.
Open-Face Avocado and Goat Cheese Sandwiches
This delicious sandwich was served by Mary Sue Milliken and Susan Feniger during the 1980s at their Los Angeles restaurant City Cafe.
Credit: Andr¿ Baranowski
3 tbsp. fresh lemon juice
1 tbsp. freshly cracked black pepper
Salt
1⁄4 cup extra-virgin olive oil
4 oz. soft goat cheese
1⁄8 tsp. finely ground black pepper
4 ripe avocados, such as hass, gwen, or bacon
Tabasco
6 small baguettes, halved and lightly toasted
Tomato slices
Cucumber slices
1. Put 1 tbsp. of the lemon juice, cracked black pepper, and salt to taste into a bowl; stir well. While whisking constantly, drizzle in olive oil to form a dressing; set aside.
2. Put goat cheese, remaining 2 tbsp. of lemon juice, finely ground black pepper, the flesh from the avocados, and a few dashes of Tabasco into a bowl. Lightly mash with a fork; season with salt to taste.
3. Divide avocado mixture between the 12 baguette halves and spread to cover each. Transfer baguettes to baking sheet and broil until just warmed through, 1–2 minutes. Top the baguette halves with tomato and cucumber slices, in any arrangement you wish. Drizzle some of the cracked pepper dressing onto each. Serve immediately.
SERVES 6
Ratings & Reviews (2)
Our new favorite for a light dinner (or lunch) with a glass of wine. Substituted Frank's (or Crystal) for the Tobasco and increased to abt 3 Tbs. Also added white balsamic vinegar to dressing. Toasted the bread before spreading on avocado/goat cheese mixture but did not warm under the broiler. Nice crispy bread, creamy spread with a touch of heat, cool cucumber and sweet tomato slices, and the dressing brought it all together. Totally satisfying on a hot night in SW Florida after a long day at work!
Open-Face Avocado and Goat Cheese Sandwiches
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