The Irregardless Cooks: Open Face Sandwich

Have you tried our avocado toast? It was previously our “Open Face Sandwich” before we revamped our lunch menu last year. Whole wheat bread topped with guacamole, sliced tomato and an egg omelet filled with mozzarella and sautéed mushrooms. Garnished with arugula and drizzled with a balsamic vinaigrette. You won’t find this type of avocado toast anywhere else.

The original recipe comes from Arthur’s cookbook from the ’80s, The Irregardless Cooks. Check it out below.

Open Face Sandwich:
Makes four sandwiches
8 eggs
1 avocado, peeled and sliced
2 tomatoes, sliced
2 ounces mushrooms, sliced
2 cups mozzarella cheese, grated
8 slices whole wheat bread
alfalfa sprouts
salt and pepper

First, cook four two-egg omelettes (see index). Set aside.

For each sandwich lay out two pieces of whole wheat bread. Top with one-fourth of the avocado slices (or you may make a mixture of crushed avocado and mayonnaise). Sprinkle with salt and pepper. Place the omelette so that it covers both pieces of bread, then the tomato slices, mushroom slices and one-half cup of mozzarella. Broil for two to five minutes or until the cheese is melted. Garnish with a generous portion of alfalfa sprouts.