This open-faced tomato and avocado sandwich is the perfect whole food, plant-based meal to make for lunch or supper. It’s even great for travel!
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Thanksgiving is this week! Around here, that means lots of good food and family time.
Since most of my family lives within the same county, we don’t have to travel very far for this occasion. However, if you need a healthy, travel-friendly lunch or supper to keep you from stopping at McDonald’s on your way to visit family, then you may want to try this open-faced tomato and avocado sandwich.
Open-faced tomato and avocado sandwich
Maybe it’s a southern thing, but tomato sandwiches are a big deal around here. The typical tomato sandwich includes white bread, tomato, mayo, salt, and pepper.
Well, I wanted a healthier option since we made our transition to a mostly plant-based lifestyle. I found a few different recipes that I liked, but I eventually ended up creating this hybrid once I figured out our favorite flavors.
This recipe is a combination of a few similar recipes such as The Garden Grazer’s avocado quesadillas and the open-faced sandwich recipe featured in Hallelujah Diet’s free 60 Days to Reclaim Your Health guide.
It’s packed full of flavor and good-for-you nutrients. It also travels well! I typically pack either this sandwich or Hallelujah Diet’s Bistro Not-Tuna Salad when we go out of town. With just a little bit of planning, we’re usually able to avoid fast food restaurants on most of our trips!
So here’s the recipe:
- 2 slices whole grain bread, toasted (I buy either Dave’s Killer Bread or Aldi’s organic Seedtastic bread)
- 1 avocado
- 1 Tbsp. fresh lime juice (this keeps the avocado from turning brown)
- 1 large tomato, sliced
- 2 green onions, chopped
- Spinach leaves
- Vegenaise* (I buy the grapeseed kind)
- Salt and pepper
- Garlic powder
*Omit the Vegenaise if you’re trying to avoid oil with your whole food, plant-based diet.
First, mash the avocado and combine with lime juice. Then, spread each slice of toast with a layer of Vegenaise and 1/2 of the avocado mixture. Sprinkle with salt, pepper, garlic powder, paprika, and green onion. Finally, top with spinach leaves and two slices of tomato.
Makes 2 open-faced sandwiches.
When you’re ready to travel, simply pack your sandwiches in a cooler and you’re good to go! You can also pack pickle spears, chips, or baby carrots to go with your sandwiches. And don’t forget the napkins!
Other posts you may enjoy
- Smoothie Prepping for Busy Mornings
- Nettle Tea for Allergies
- 15 Plant-Based Recipes You Need to Try
- How to Start a Plant-Based Diet
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