Yes. I'm devoting an entire post to a sandwich. Will you write this off? Or will you open your mind to all that this sandwich holds for you? For you, loyal readers, I am divulging my secrets.
The key here, the ticket to greatness, the road straight to the heart of your eagerly awaiting recipient, is an overripe avocado.
Cut that avocado in half, twist the halves apart, stab the seed, yank it out and throw it away. Whew. Using one of the halves, cut a few thin slices lengthwise. I recommend four slices. You want these four slices to be about a half inch wide at their widest part. Since your avocado is just slightly overripe, the skin will peel right off. Place one slice at a time onto your favorite, toasted bread and cut into it, spreading the thin slivers onto the bread as you move the sliver of avocado across the bread.
Repeat with remaining slices, spreading gently and generously.Now avocado is the key, but this, dear readers, is your secret ingredient....
Now that you're intrigued by that bottle and lusting after that avocado, let's just cut to the chase...
the simple but scrumptious saturday sandwich
1/2 boneless grilled chicken breast, cut thinly lengthwise (or meat of choice)
2 slices good bread
2 thin slices provolone cheese
4 thin roma tomato slices
1 leaf Romaine lettuce or spinach
1/4 to 1/6 overripe avocado
1 - 2 tbs. Newman's Family Recipe Italian dressing
Heat broiler to low. Place bread slices on baking sheet and toast one side to desired crispness, perhaps about 2 minutes. Remove and flip to non-toasted side. Drizzle slices (slowly!) with dressing and spread with knife. Return slices, dressing side up, and continue toasting, but remove one slice after about a minute, once you can barely see it's starting to toast. Allow the second slice to finish toasting and remove.
Spread avocado onto the dressing side of both slices of bread, as demonstrated in above tutorial. Onto fully toasted slice, spread yellow mustard. Avocado and mustard? Yes. Trust me. Onto partially toasted slice, place chicken and top with provolone cheese. Return to broiler until cheese gets sweaty and droopy, about 2 minutes. Top with tomatoes, leafy greens and pickles. Top with the other slice of bread.
This picture shows the sandwich done with turkey lunch meat and uninspiring bread. I have plans to make a wheat bread soon, so stay tuned.
This is a technicality but nevertheless: If you like your sandwiches cut in half, so you can bite into the non-crust side, I've found it's easier to cut the bread in half before beginning with the broiler et cetera and deal with four halves, rather than trying to cut it in half later. But that wasn't worth explaining in the directions. It probably wasn't worth explaining at all....except that then I would be withholding an element of this Simple but Scrumptious Saturday Sandwich, and I promised to divulge my secrets.
Serve with Zapps and fruit and a chocolate chip cookie.
3 years ago