This is a recipe i just created a few days ago. I served it with a side salad of mesculin greens with a balsamic vinaigrette.
Portion size1 serving
Credits :Anoush Thorose
heat one tablespoon olive oil in a frying pan. spread chevre onto one slice of rye bread, sprinkle with shredded mozzerella, top with sliced avocado and tomatoes. Finish by topping off with second slice of rye bread. Place in hot frying pan and sear until golden brown, flipping to toast both sides. Slice diaginally. Serve immediately with a side salad!