You can't get any simpler or tastier than these open avocado and prosciutto toasted sandwiches
- 2 slices sourdough bread
- 2 tbsp extra virgin olive oil
- 1 avocado, peeled, stoned & sliced
- 4 slices prosciutto
- 1 ½ tbsp balsamic glaze
- pinch black pepper
A sliced seedy loaf would add a nice dimension to this sandwich.
Heat a griddle pan over a high heat. Brush the sourdough with 1 tbsp of the oil then griddle on both sides until charred.
Top the toasts with the avocado slices and prosciutto then drizzle the balsamic glaze and the remaining oil. Season with black pepper to serve.