TASTY TUESDAY: Proofreader’s Sandwich

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.)

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Two sandwich halves, one with toasted Italian bread spread with mayonnaise and topped with bacon, artichoke hearts and tomato slices, and the other topped with blue cheese and avocado.

  • section of a French or Italian loaf, about as long as your hand
  • blue cheese crumbs
  • mayonnaise
  • 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
  1. Slice bread lengthwise; spread mayonnaise on one half, and press blue cheese crumbs firmly into the other half.
  2. 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.
  3. Lay the bacon, tomato, avocado, and artichoke hearts on the blue cheese slice, and top with the mayonnaise slice.
  4. Mash down as needed to make the sandwich cohesive, and sized for eating.
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The prepared sandwich, with a couple bites eaten from it, showing off the colorful, tasty layers.

Enjoy!