Broiled Avocado Salami Sandwich - Fred Whitlock, The Good Gourmet

This is a colorul open faced sandwich that is broiled.  As an option, you can make it as a closed sandwich and bake it in a Pannini grill or even grill it (carefully) on the barbecue. My best results are with a crusty Italian style bread.  Don't overdo the salami.  It will enhance the flavor of the fresh avocado but will overpower it if you put too much.

Ingredients

8 slices French or Italian bread
2 avocados, halved, peeled and sliced
Truffle oil
Salami, thin sliced
2 large tomates, sliced
2 cup grated hard cheese (Manchego is a favorite of mine for this)
Chopped fresh basil
salt and pepper

Set oven to broil at 500 degrees.  Slice bread on the bias about 1/2 to 3/4" thick and place the slices on a sheet pan.  Drizzle the bread with truffle oil.  Cover each slice with a thin layer of grated cheese.  Top the cheese with a single layer of salami slices followed by a layer of tomato slices.  Finally cover the tomatoes with a second layer of grated cheese.  Place sheet under the broiler and cook for about 4-5 minutes until the cheese has melted and the edges of the bread begin to brown.  Remove from oven, cover with avocado slices, salt and pepper and sprinke chopped basil over the top.  Serve two slices per person.  Serves 4.