No-Cook Avocado and Tomato Open-Faced Sandwich

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A fresh, simple open-faced sandwich featuring creamy avocado and juicy tomato slices on crusty bread, perfect for a light lunch. This sandwich and wrap recipe (vegetarian), ready in about 5 minutes, pairs ripe avocado, ripe tomato, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium ripe avocado
• 1 large, sliced ripe tomato
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 whole grain bread slices
• 1 tsp extra virgin olive oil
• 4 leaves, torn fresh basil leaves

Instructions

1. Step 1: In a small bowl, mash 1 medium ripe avocado with 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until mostly smooth but still slightly chunky.
2. Step 2: Toast 2 slices of whole grain bread until golden and crisp. Spread the mashed avocado evenly over both slices.
3. Step 3: Top each slice with several 1/4-inch thick slices of 1 large ripe tomato, drizzle 1 tsp extra virgin olive oil over the top, and garnish with 4 torn fresh basil leaves. Serve immediately.