Way back when I was an evening proofreader at a newspaper, I grew an avocado tree from a pit. Alas, somebody kept dumping their old coffee on it, and the young tree died. It would also have been nice if this sandwich had occurred to me at the time; it would have been mighty sustaining for long nights when I was making corrections, like “boquey” to bouquet and “expresso” to espresso. (Unfortunately I wasn’t there the right evening to correct “mid-evil” to medieval or “castlations” to crenelations.)
But back to food! The contrasts in flavors and textures in the filling is fabulous! It’s an easy sandwich to make — the only trick is having all the ingredients on hand. (Recipe after photo.)
- section of a French or Italian loaf, about as long as your hand
- blue cheese crumbs
- 2-3 slices of bacon, cut in half and cooked
- one ripe avocado, sliced around, pitted, scooped from the peel, and sliced
- a couple of canned artichoke hearts (plain, not marinated), sliced
- Roma or other ripe tomato, seeded and sliced
- Slice bread lengthwise; spread mayonnaise on one half, and press blue cheese crumbs firmly into the other half.
- Lay slices in a toaster oven or under the broiler, and toast until the edges of the bread become crusty and the cheese is softened.
- Lay the bacon, tomato, avocado, and artichoke hearts on the blue cheese slice, and top with the mayonnaise slice.
- Mash down as needed to make the sandwich cohesive, and sized for eating.