Avocado Caprese Open Sandwich



  • 4 English muffins, halved and toasted
  • 15 g (½ punnet) basil leaves
  • 300 g mixed cocktail tomatoes, halved
  • Salt & pepper
  • 15 ml (1 tbsp) avocado or olive oil
  • 2 ripe avocados, peeled and stoned
  • 200 g mozzarella, sliced
  • Balsamic reduction to drizzle


  1. Reserve 8 large basil leaves for garnish. Finely chop the remaining leaves and place in a bowl with the halved tomatoes, season, and toss with avocado oil.
  2. Arrange slices of mozzarella and avocado on the muffin halves, and top with the basil marinaded tomatoes.
  3. Drizzle with balsamic dressing and garnish with torn pieces of fresh basil. Serve immediately.