open-faced sandwich

Farmer’s Market Open-Faced Sandwich / Lisa Lotts

While the rest of the country is buried under an avalanche of snow and ice and the mercury is stubbornly stuck below freezing, we Floridians are basking in our season.  This, after all, is our prime time — not just for the warm sun and breezes, but for the harvest!  The produce is abundant and at its peak — and it’s the only inspiration you need for this Farmer’s Market Open-Faced Sandwich!

Fall and winter in Florida are my favorite seasons because of the plethora of local farmer’s markets showcasing their just-picked harvest.  The prices are right (.99 for a big bundle of fresh herbs – Wow!) and I love the feeling of community that comes from getting to know the farmer’s, bakers, and purveyors of unique, quality foodstuffs.

Using what’s fresh in an open-faced sandwich

I kind of went bananas at our market this weekend.  I arrived early and bought 4 different types of baby greens along with sprouts,  fresh herbs, and bright, sunny citrus.  I picked fragrant, deep-hued red tomatoes, buttery-rich avocados and lush, ripe strawberries.  The baker had freshly sliced whole grain loaves and there were big displays of farm fresh eggs.   When I finally made my way back to the car, I was loaded down like a pack mule!

By the time I got home, it was about 10:30 and I was starving, but not for a bowl of cereal or yogurt — I wanted FOOD.  REAL FOOD.  Fresh from the Farmers Market food.  I surveyed the loot from the loaded bags.

I think the impetus for this feast were those eggs… I really wanted one of those just-laid eggs.  The yolks are so much richer than the grocery store variety, ya know?  When I spied a package of smoked salmon in the fridge, I knew exactly what I would make.   A Farmer’s Market Open-Faced Sandwich!

Twenty minutes later, I sat down to the most amazing breakfast/brunch/lunch dishes EVER!  Initially, I was planning on making a regular sandwich, but as I started stacking, I realized I’d never be able to open my mouth wide enough to take a bite.  So, I discarded the top piece of toast (well, I may have buttered and jellied it… ) and dug in with a fork and knife.

I completely devoured this open-faced beauty, scraping and mopping up every bit of yolk and practically licking the plate.  This has since become my weekend go-to brunch!  Great with a mimosa (or bloody) if you’re so inclined!

Farmer’s Market Open-Faced Sandwich

Farmer’s Market Open-Faced Sandwich


    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 Sandwiches:
  • 2 slices whole wheat or multigrain bread
  • 4 cups torn baby lettuces, such as frisee, escarole, arugula, spring mix, Bibb
  • 4 ounces thinly sliced smoked salmon
  • 1 ripe tomato, sliced
  • 1/2 ripe Haas avocado, sliced
  • 3 tablespoons olive oil
  • 2-4 eggs (depending on if you want 1 per sandwich or 2 - appetites vary)
  • Optional garnish:
  • Sunflower sprouts
  • Pea sprouts
  • Other sprouts


  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.
  2. Toast the bread. While bread is toasting, add 2-3 tablespoons of the dressing to the greens and toss to coat. Set aside.
  3. 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 up to 2 eggs at a time. 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. Continue with remaining eggs.
  4. 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".
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open-faced sandwich _ lisa lotts