Mediterranean Harvest Open-Faced Sandwich

 

I tend to go a little crazy in the produce department. I love produce; the various sizes, shapes, and colors always attract me. There’s nothing that pleases me more than an artfully arranged produce department. As a consequence, I tend to buy more than I need so I’m always looking for new ways to use things. Today I was in the mood for a sandwich, and was leaning toward my “go to” veggie sandwich, the recipe of which you can find here. Instead, I decided to make it open-faced so that I could enjoy the textures and colors, as well as the taste. Here is the result. I’m calling it… 

Mediterranean Harvest Open-Faced Sandwich

2 slices sourdough bread, toasted
1 ripe avocado, sliced or mashed
1 c. Melissa’s heirloom cherry tomatoes, halved
½ c. Kalamata olives, pitted and sliced
¼ c. feta cheese, crumbled
2 T. Melissa’s dried tart cherries
¼ c. walnuts, roughly chopped

Place the toasted sourdough slices on a serving plate.

Layer the Ingredients:

Arrange the avocado slices on each slice of bread for a creamy base. Scatter the halved cherry tomatoes over the avocado.

Add the sliced Kalamata olives for a burst of saltiness.

Sprinkle the crumbled feta cheese over the top for tanginess and texture.

Evenly distribute the dried cherries to introduce sweetness.

Finally, sprinkle the chopped walnuts for a crunchy element.

Serve the sandwiches right away. You can optionally drizzle with a bit of olive oil, lemon juice, or vinaigrette to enhance the flavors, but they are fantastic as they are. A drizzle of balsamic vinegar or honey would work as well. You are only limited by your imagination. It’s hard to believe that something this healthy is so good.

This recipe serves two.

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