This summer, my sister and I travelled to New York together for the first time (which is another post altogether), but while we were there, we made a point to stop by Le Pain Quotidien, a bakery and communal styled restaurant, and of course, they have a stellar selection of tartines. Since then, I’ve been a little obsessed with open-faced sandwiches. Here is just one of my renditions, and it makes for a great breakfast or lunch. Enjoy!
The lovely thing about this particular meal is that it’s incredibly easy to put together, but still very satisfying. The best tip I can offer is to use a crusty and sturdy bread because you want your sandwich to hold up well.
Here is what you’ll need:
– Sturdy bread (I used a crusty rye from Ace bakery – they’re organic, so that’s a plus)
– Your favourite goat cheese (I use C’est Bon, an Ontarian brand. It’s my favourite.)
– 1/2 avocado, mashed
– thinly sliced tomato
– thinly sliced cumber
– alfalfa sprouts
– cayenne pepper
I toasted my bread a little bit and then layered all ingredients in the following manner: bread, goat cheese, avocado, few dashes cayenne pepper, cucumber, tomato, pinch of salt, alfalfa sprouts. Ta da!