Open faced sandwiches are a favorite lunch and dinner option in our household.  They are quick and easy to make, generally pretty healthy, and easily adaptable based on what you have available in your fridge and pantry.  Our versions almost always start with a generous layer of coarsely mashed avocado and then we top with whatever veggies we like.

Hard boiled egg is a great topping option for a bit more bulk and protein while still keeping it meatless.  This particular version is taken to the next level by the addition of a chipotle compound butter that is spread on the bread before toasting.  It adds a nice smoky flavor without being overpowering.  The chipotle butter was so great, we’re already dreaming up lots of other ways we can use it.


  • 4 tbsp. unsalted butter, at room temperature
  • 2 cloves garlic, minced
  • ½ tsp. ground chipotle powder
  • ¼ tsp. ground paprika
  • Salt and pepper, to taste
  • 4 thick slices artisan bread, such as sourdough
  • 3 ripe avocados, halved and pitted
  • 1 tbsp. freshly squeezed lime juice
  • ½ tsp. kosher salt
  • Chopped hardboiled eggs (2-3)
  • Finely chopped red onion
  • Grape or cherry tomatoes, quartered
  • Minced fresh cilantro


  • 01

    To make the compound butter, combine the butter, garlic, chipotle powder, and paprika in a small bowl.  Season with salt and pepper to taste.  Mix well until evenly combined.

  • 02

    Spread a thin layer of the butter on both sides of the bread slices.  Warm a skillet (preferably cast iron) over medium-high heat.  Once hot, add the buttered bread to the pan and cook, turning once, until crisp and browned on both sides.  (Alternatively, cook on a grill or grill pan.) Remove from the heat and set aside to cool slightly.

  • 03

    Meanwhile, scoop the flesh of the avocados into a medium bowl. Add in the lime juice and salt and mash together coarsely with a fork. Spread a generous layer of the avocado mash on each slice of the toast. Top with some of the hardboiled egg, red onion, tomatoes, and minced cilantro. Serve immediately.
  • Maryea {Happy Healthy Mama}

    This is my kind of lunch! Love all the flavors and you can’t go wrong with avocado. Yum.

  • Warm Vanilla Sugar

    Such a yummy snack/quick meal. Love it Annie!

  • Melissa Hogarty

    Oh my gosh, this looks amazing! I have been loving avocado toasts lately, and feeling slightly guilty about not eating any protein with them. Thanks for sharing a new spin (that makes me feel more nutritious, too)!

  • Morgan

    This looks so delicious. Absolutely love simple recipes like this!

  • My heart aches for these with my recent avocado allergy diagnosis…I suppose I’ll just *have* to add an extra layer of butter instead. :P

  • annieseats

    Are you kidding?? That really sucks, man. Sorry to hear that :( But yes, extra chipotle butter will probably help.

  • Amber Patty

    This was amaaaazing! Yummm!!!

  • Melissa Brooker

    Yum! I have finally come around to liking avocado, I’ve never been a fan, but I could tolerate it with other things, i now like it enough to eat it alone! This will be made sometime this week for sure!

  • annieseats

    Yay! As a fellow former avocado hater, coming around to it has definitely opened up new doors in delicious food.

  • Melissa Brooker

    I made this tonight to go with the homemade butternut squash soup I made, and wow, it was better than I expected! I made it exact, with the exception of swapping cilantro for dill, just because I had it on hand. I love that I was able to make this with ingredients I already have!

  • kara

    Love avocado on toast! This version is fantastic!

  • Sara Anderson

    Needed a quick dinner and typed ‘avocado’ into your search bar. Annie, you never fail to give us something fresh & delicious. Husband and 1-year-old loved it (so did I). Thanks again.