When I was in college, there was a little bagel shop in the same shopping center as the grocery store, the bank, the book store, the liquor store and old navy. As these are pretty much the only stores (other than lowes/home depot) that a college student needs on a regular basis, I went to that shopping center quite a bit. Now, I’m not going to reminisce about how great the bagel shop was etc, because let’s be honest, I went to college in the south. Having lived in both NJ and NY (where people will judge you on your choice of bagel shop), I can tell you that bagels in the south tend to the mediocre.

However, I am only human and I ate and the mediocre bagels in college. (For those who went to UVA, calm down, I’m not talking about Bodo’s.) Now, one thing I will tell you is that average bagels are greatly improved with appropriate toppings and there was one combo that I ordered all the time in college: whole wheat bagel with tomato, avocado and sprouts covered with melted muenster cheese in the open-face sandwich format. Mmmmmm. I was craving that the other night, but didn’t really want to go the bagel route and this the end result. Easy, tasty and pretty good comfort food.

ingredients

4 slices good hearty whole wheat/grain bread
1 ripe avocado
1 good tomato, sliced
1 lemon
sprouts
4 slices muenster cheese (or, as I called it when I was little, “Monster” cheese)
salt/pepper

 

smush

Start out by toasting the bread so it will still be crisp after adding all the goodies.
When toasted, set aside for a few moments.

While the bread is toasting, peel the avocado and remove the pit. You’re basically about to make a super half-assed guacamole, so take out whatever tool you feel like using to smash up some avocado. Go ahead and smush (highly technical cooking term) it up, squeezing in lemon juice, salt and pepper to taste.

 

avocado

 

Spread the budget guac over the bread slices. Aside from the deliciousness factor, the oil in the avocado should act somewhat as a barrier between the bread and the tomato; kind of like how a thin layer of mayo will help keep a sandwich from getting soggy.

 

stuff

 I sprinkled some salt on the tomato slices and let them drain a little bit of their juice so the sandwiches didn’t get soggy and then lay the slices out over the avocado.

 

 

stacked

 

Pile the sprouts on top of the tomatoes and then add one slice of muenster cheese over each slice. If you want to add any other seasonings, you can sprinkle them over the cheese at this point.

 

cooked

 

Set the slices on a baking sheet and put them under the broiler briefly, just until the cheese is melty and just barely starting to brown.

Take out from under the broiler and serve immediately. Warm and filling without being obscenely bad for you. Perfect for those nights when you come home from work and want something hot and homemade, but can’t deal with the pile of dishes or waiting for something more elaborate to cook.

 

 

Tomato Avocado Sandwich
 
Recipe By:
Ingredients
  • 4 slices good hearty whole wheat/grain bread
  • 1 ripe avocado
  • 1 good tomato, sliced
  • 1 lemon
  • sprouts
  • 4 slices muenster cheese (or, as I called it when I was little, "Monster" cheese)
  • salt/pepper
Instructions
  1. Start out by toasting the bread so it will still be crisp after adding all the goodies.
  2. When toasted, set aside for a few moments.
  3. While the bread is toasting, peel the avocado and remove the pit. You're basically about to make a super half-assed guacamole, so take out whatever tool you feel like using to smash up some avocado. Go ahead and smush (highly technical cooking term) it up, squeezing in lemon juice, salt and pepper to taste.
  4. Spread the budget guac over the bread slices. Aside from the deliciousness factor, the oil in the avocado should act somewhat as a barrier between the bread and the tomato; kind of like how a thin layer of mayo will help keep a sandwich from getting soggy.
  5. I sprinkled some salt on the tomato slices and let them drain a little bit of their juice so the sandwiches didn't get soggy and then lay the slices out over the avocado.
  6. Pile the sprouts on top of the tomatoes and then add one slice of muenster cheese over each slice. If you want to add any other seasonings, you can sprinkle them over the cheese at this point.
  7. Set the slices on a baking sheet and put them under the broiler briefly, just until the cheese is melty and just barely starting to brown.
  8. Take out from under the broiler and serve immediately.