I get on kicks—when I find a quick and easy meal I love, I make it a lot. Lunch, a light dinner, a snack—it seems I can’t get tired of it. (At least for now.)
It’s happened again, this time with a simple, open-faced sandwich. All I do is take slices of summer-ripe tomato, avocado, and hard-boiled egg, layer them on a toasted baguette (adding sea salt and a few red pepper flakes to each layer), then drizzle everything with some fruity extra-virgin olive oil.
I like to make these open-faced so there are two, but they can get a little messy to eat that way. If you prefer yours a little neater, stack them like a traditional sandwich so the upper portion of the baguette can help keep things in place.