Wednesday, February 22, 2012

Tomato Pesto Avocado Open Face Sandwiches

These little beauties are really easy to make! And OH SO TASTY!

2 pieces whole wheat bread
1 medium size roma tomato, thinly sliced
1 small avocado, seeded, peeled, and thinly sliced
Low fat mayonnaise
Pesto sauce/spread
salt & pepper
Italian Blend Shredded Cheese
to leaves of red leaf lettuce

Turn your oven on to low broil.

Lightly toast your bread in the toaster.

Lay toast on a baking sheet. Spread a thin layer of mayonnaise on the toast followed by a thin layer of pesto spread. Add a layer of tomatoes, then avocados. Add a light sprinkling of salt and pepper. Top with cheese blend. Place on middle rack of the oven and broil until the cheese is lightly browned on top, about 6-10 minutes. Remove from over transfer to a plate and top with a leaf of red lettuce. Enjoy warm!

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