How to Make an Open Salmon and Avocado Ciabatta Sandwich

Step-by-Step Guide

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   Step 1: Preheat an oven/grill to around 180ºC/350ºF.

   This includes washing the salad, removing the skin from the avocado and cutting the ciabatta slices accordingly.
   
   Cut the ciabatta slice into two pieces, to resemble a top and bottom. ,, To "fan" the avocado, simply make two slices of equal length lengthwise through the quarter but don't slice all the way through.
   
   Once you have made the two slices, you'll be able to spread the avocado out, making it resemble a fan. , If they are toasted to a golden colour, turn them over and let the other side toast.
   
   Prepare a plate in advance for the following steps. , Then remove from the oven and place one of the slices on a plate. ,, Bunch them on top of the avocado fan. , Garnish with micro herbs (finely chopped fresh herbs). , This makes the dish look more presentable and shows off the various colours used. ,,
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   Step 2: Gather and prepare your ingredients.

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   Step 3: Place the slices with the middle sides up on an oven tray and place them in the oven/grill.

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   Step 4: Quarter and fan the avocado.

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   Step 5: Check the ciabatta slices.

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   Step 6: Wait for the other side to toast.

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   Step 7: Lay the smoked salmon slice gently on the ciabatta slice and place the avocado fan on top.

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   Step 8: Grab a handful of your chosen salad leaves.

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   Step 9: Drizzle over some Dijon dressing over the salad and a little on the plate for effect.

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    Step 10: Lean the second piece of ciabatta onto the side of the tasty food tower you have created.

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    Step 11: Get a small dish suitable for use as dipping ramekin and fill it with Greek yoghurt.

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    Step 12: Clean any spillages or loose pieces of salad off the plate and serve.

Detailed Guide

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