Crispy avocado open-face sandwiches

By Olivia Biermann
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This recipe was inspired by the avocado fries recipe I made on my YouTube channel. Avocado fries are chunks of avocado coated in a crispy batter and baked until golden brown. The outsides are light and crispy while the insides are creamy, almost like a soft cheese. I like them so much I decided to find a way to eat them for breakfast! These open-face sandwiches are piled high with crispy avocado fries, greens, tomato and a savory cashew cream sauce. 

SERVES
2
TOTAL TIME

Ingredients

Avocado fries:

  • 3 tablespoon (45 milliliters) all-purpose flour
  • 1/4 cup (60 milliliters) unsweetened nondairy milk
  • 1 cup (250 milliliters) panko bread crumbs
  • 2 tablespoons (30 milliliters) nutritional yeast
  • 1/4 teaspoon (1 milliliter) onion powder
  • 1/4 teaspoon (1 milliliter) salt
  • 1 ripe avocado, sliced into thick wedges

Cashew cream sauce:

  • 1 cup (250 milliliters) raw cashews
  • 1/2 cup (125 milliliters) water
  • 2 tablespoons (30 milliliters) freshly squeezed lemon juice
  • 2 tablespoons (30 milliliters) nutritional yeast
  • 1/2 teaspoons (2 milliliters) salt
  • 1/4 teaspoons (1 milliliter) garlic powder
  • 1 teaspoon (5 milliliters) Dijon mustard

Sandwiches:

  • 2 English muffins, split in half and toasted
  • 1 cup (250 milliliters) arugula or baby spinach
  • 1 tomato, sliced

Directions

AVOCADO FRIES:

  1. Preheat the oven to 375°F (190°C).
  2. Whisk together the flour and nondairy milk in a small bowl, until smooth.
  3. Combine the panko, nutritional yeast, onion powder and salt in a medium bowl.
  4. Dip one piece of avocado into the milk mixture and submerge until coated. Allow excess liquid to drip off, then gently dip it in the panko mixture until coated. Place on the prepared baking sheet and repeat with the remaining avocado wedges, spacing them apart on the sheet.
  5. Bake in the preheated oven for 25 minutes, flipping after 15 minutes, until golden brown.

CASHEW CREAM SAUCE:

  1. Meanwhile, place the cashews, water, lemon juice, nutritional yeast, salt, garlic powder and Dijon mustard in the blender. Blend on high speed for one to two minutes, until smooth and creamy.
  2. Divide the arugula between the English muffin halves, followed by the tomato and avocado fries. Evenly pour the sauce overtop; serve.

My Tip

If you don’t have a high-powered blender, soak the cashews in a small bowl with enough hot water to cover for one hour prior to blending, then drain and add to the blender. This will soften them up and allow you to achieve a smoother consistency.

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