In fact, I have hesitated to post about sandwiches, as they seem, um, well, so easy and straightforward. So why bother? Then this month’s Saveur arrived: The Sandwich Issue. I happened to note that this excellent, wide-ranging, and thorough overview of (mostly American) sandwiches did not have many of the avocado varieties I often eat.
Avocado is one of the best sandwich ingredients I have come to realize over the years. In fact, I myself have developed a number of avocado sandwiches varieties – more or less variations and permutations of other classics.
For instance, instead of a classic bacon-lettuce-and-tomato, I use prosciutto, a bit of mayonnaise, avocado, and tomato – faster, easier, and less messy than cooking bacon. This is one of my favourite sandwiches. I serve it on sourdough, wholegrain, or even challah, for real decadence. In my feeble attempt to mitigate the sandwich’s fat content, I remove the white lardy edges of the prosciutto and offer it to Jinja and George (who, BTW, might continue their April Fools Day food blog, I Can Haz Food Blog, due to interest from readers of IslandEAT). These two cats sure love their prosciutto!
One sandwich I have developed of late is kind of a French tartine, with slow-roasted garlic spread over Dijon mustard on a multigrain flatbread or crackers, topped with a sliced avocado fanned out in wedges. Sea salt (fleur de sel works especially well) and scads of freshly cracked black pepper are all you need for a great snack, brunch option, or lunch. The tangy mustard and and nutty sweetness of the roasted garlic are superb complements for the rich creaminess of the avocado and the crunchy counterpoint of the flatbread – and vegan, vegetarian, and very healthful, too!
For the recipe – and the review…