- a little less than 1/8 cup olive oil
- 1/2 tablespoon garlic powder
- 1/4 tablespoon basil
- 1/4 tablespoon oregano
- 1/8 tablespoon salt
- 1/8 tablespoon pepper
- tomato (I prefer roma tomatoes for this recipe, but any will work)
- red onion
- 2 six inch long slices of vegan bread cut lengthwise, like a thick baguette bread. I use Earthgrains Wheat Rolls.
Preheat the oven to 375 degrees. In a small bowl or cup, mix the first 6 ingredients together to make the olive oil sauce.
Slice the vegan bread lengthwise into 6 in. long slices and lay on a cookie sheet or similar shallow pan. Layer on a few slices of avocado on each slice of bread, enough to cover the bottom of the vegan bread. Put 2 or 3 slices of tomato on top of the avocado, and a few rings of the red onion on the very top. I like onion so I usually use like 4 rings on each slice of vegan bread, but you can use more or less to taste.
Next, drizzle on half the olive oil sauce on one slice of vegan bread, and half on the other. You might want to use a spoon for this part so you don’t get too much olive oil sauce in one spot.
Place in center oven rack and bake for 12-15 minutes. Baking them closer to 12 minutes will keep the vegan bread softer, and leaving them in closer to 15 minutes will make a crispier vegan bread. Be careful your onions don’t burn, though!
My mom came up with this recipe and I love it! It’s great with pasta or a big greens salad. I use variations of this recipe all the time, like leaving out the avocado, or using yellow onions for a stronger flavor. Also, the olive oil sauce is DELICIOUS for a portabella mushroom marinade.