Farmer’S Market Open-Faced Sandwich Recipe

Name: Farmer’S Market Open-Faced Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the vinaigrette; 1 teaspoon whole grain mustard; 1 teaspoon dijon mustard; zest and juice of one lemon; 4 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh mint, finely chopped; 2 tablespoons fresh basil, finely chopped; for the sandwich; 2 slices whole wheat or multigrain bread; 4 cups torn baby lettuces, such as frisbee, escarole, arugula, spring mix, Bibb; 4 ounces thinly sliced smoked salmon; 1 ripe tomato, sliced; 1/2 Haas avocado, sliced; 3 tablespoons olive oil; 2-4 eggs (depending on if you want 1 per sandwich or 2 - appetites vary); Sunflower sprouts, optional; Pea sprouts, optional; Other sprouts, optional

Servings: persons

for the vinaigrette
1 teaspoon whole grain mustard
1 teaspoon dijon mustard
zest and juice of one lemon
4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh mint, finely chopped
2 tablespoons fresh basil, finely chopped
for the sandwich
2 slices whole wheat or multigrain bread
4 cups torn baby lettuces, such as frisbee, escarole, arugula, spring mix, Bibb
4 ounces thinly sliced smoked salmon
1 ripe tomato, sliced
1/2 Haas avocado, sliced
3 tablespoons olive oil
2-4 eggs (depending on if you want 1 per sandwich or 2 - appetites vary)
Sunflower sprouts, optional
Pea sprouts, optional
Other sprouts, optional

1
["In a small bowl combine the whole grain mustard, dijon, lemon zest, lemon juice, olive oil, salt and pepper. Whisk to emulsify. Stir in the chopped herbs and set aside.", "Toast the bread. While bread is toasting, add 2-3 tablespoons of the dressing to the greens and toss to coat. Set aside.", "Line a dish with paper towels and set aside. Heat the 3 tablespoons of olive oil in a small skillet over medium high heat. When oil is very hot, but not quite smoking, add the eggs. Pan will sputter and hiss (so wear an apron and be careful). Tilt the pan slightly and use a spoon to scoop the hot oil and spoon it over the egg whites until they are fully cooked, use a spatula to transfer the eggs to the dish with paper towels to drain.", "Lay a piece of toast on each plate and mound 1/4 of the dressed greens onto the toast. Layer 2-3 slices of ripe tomato, followed by the smoked salmon and avocado slices. Mound the rest of the salad greens and top each plate with a frizzled egg. Garnish with sprouts if desired. This is a knife and fork ""sandwich""."]

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: for the vinaigrette, 1 teaspoon whole grain mustard, 1 teaspoon dijon mustard, zest and juice of one lemon, and more.

Yes, Farmer’S Market Open-Faced Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farmer’S Market Open-Faced Sandwich

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