A crust of caramelized cheese gives this open-faced sandwich a decadent edge, and crushing the avocado helps keep the tartine together. “Sliced avocado always slides off the sandwich,” says Jacobson.
Makes:2 tartines
| 2 1½-inch-thick slices | Sourdough bread |
| Extra virgin olive oil, to drizzle | |
| ¼ cup | Grated Parmesan or aged Gouda |
| 1 tsp. | Sherry vinegar |
| ½ | Garlic clove, minced |
| Salt, to taste | |
| Hot sauce, to taste | |
| 2 Tbsp. | Chopped leafy herbs, such as parsley, basil, or cilantro |
| 1 | Avocado |
| 8 slices | Turkey |
| 4 | Cherry tomatoes, sliced |
| ½ cup | Sprouts |
| Fresh lemon juice, to taste |
1. Heat a nonstick skillet over high. Drizzle both sides of bread slices with olive oil and rub it in a bit. Sprinkle cheese on both sides of the bread and toast each side. “You want to press on each side as you’re cooking it so the cheese stays on there and permeates the whole thing.”
2. Combine the vinegar and garlic in a small bowl and let sit for a minute. Add a pinch of salt, hot sauce, and chopped herbs. Scoop avocado into the bowl and mash with a fork until combined, leaving some chunks.
3. Lay turkey atop toasted bread slices and spoon the avocado spread on top. Press in the cherry tomatoes. Cut each tartine in half down the middle and place the two pieces back together on the plate. Top with sprouts, then drizzle with more olive oil and lemon juice and sprinkle with salt.