Open Faced Sandwich

Recipe provided by Chef Crusco Catering in Austin, TX


  • 2 slices Whole Wheat Toast or bread of choice
  • 1/2 cup Guacamole (store bought or simply mash avocados with lime, cilantro and jalapenos)
  • 6 Cherry Tomato- cleaned and sliced in half lengthwise
  • 1 Can Garbanzos – rinsed and dried
  • 1 Cucumber – peeled and sliced into thin circles
  • 2 Soft Boiled Eggs – sliced into 6 pieces each
  • 2 Carrots – grated
  • 2 tbsps. Aged Balsamic Vinegar
  • 2 tbsps. EVOO
  • Sea Salt and Fresh ground Pepper


  1. Toast slices of bread and set aside. Make Guacamole by mashing all ingredients together or simply buy from the store. Rinse and dry the garbanzos. Set aside.
  2. Prepare the tomato’s, cucumbers and carrots. Set ingredients aside for assembly.
  3. Boil the eggs using this Chef Crusco Catering method.
  4. Start assembling by spreading guacamole all over the bread. Then start placing the tomato, garbanzos, cucumber, carrots and eggs all over.
  5. Dress with EVOO and Balsamic. Season with Sea Salt and fresh ground Pepper. Enjoy!