my current favorite sandwich

I first made this basic sandwich years and years ago, and in fact I took a photo of myself eating it one day I was feeling so smug about it (that photo is at the end of this post), but it just sort of fell out of my rotation when I wasn’t eating sandwiches as much. This week I brought it back, and I’m so happy with it every time I eat it that I just had to share.

1. spread avocado on a slice of oatnut bread

Smear a piece of Oatnut bread with half an avocado. I think Oatnut is the most perfect bread for this. Sometimes I wonder if it should be lightly toasted for texture, but I like its softness, to tell the truth. Oh, sprinkle it with a touch of salt if you don’t eat the sandwich with kettle cooked potato chips.

2. add a layer of sliced radishes

Top with sliced radishes.

3. a slice of havarti cheese

Add a slice of Havarti. I forget that delis slice all sorts of cheeses besides just American, Swiss, and Provolone. I feel like Havarti is what makes this sing, but perhaps you’d enjoy Provolone instead. I would not recommend American or Swiss.

4. now a layer of cucumber slices

Top with some cucumber slices.

5. a whole mess of alfalfa sprouts

Add a whole mess of alfalfa sprouts. I’m talking 1/3 of the package. Someday I’ll start growing my own from seed, because I know it’s easy, and given how perishable they are I’m often disappointed in what I get from the store. But I want a LOT.

avocado, radish, cucumber, sprout, and havarti sandwich

Top with the other slice of bread and cut in half. Enjoy every bite. Like I said above, I think it needs some saltiness, and just eating it along with a nice crunchy kettle cooked chip is a match made in heaven. If you don’t have that, you might want to add a touch of salt. This sandwich is dubiously healthy (that’s a shameless amount of avocado and cheese despite the number of vegetables!) but I don’t care, I love it. I feel a little self-conscious posting this—what if other people hate this or think it’s a bad balance. Still, I like the combo of the soft bread and avocado, the crunch of the cuke, the spice of the radish, the brightness of the sprouts, all melded together with the creamy cheese. Maybe try it if you’re looking for a new sandwich and you like all these ingredients.

Here I was back in 2009 (FIVE YEARS AGO) enjoying this sandwich. The kitchen doesn’t look anything like this anymore, and that table is long gone, but, um, I still have (and wear) that shirt!

8 Responses to my current favorite sandwich

  1. Nancy says:

    This looks yummy!! I love radishes; I usually eat them with butter and salt on white bread. I tried, with no success, to grow radishes last summer but I’ll try again because I think this sandwich will be a summer staple…I can tell I will love it! (If you decide to grow your own sprouts, please share your experience!!)

    • Barbara says:

      Nancy, try growing your radishes in a planter box with a real light, sandy soil mix. That way you can easily thin them out and be sure to eat your thinnings in salads or on sandwiches like alfalfa sprouts.

  2. Deb says:

    I seiously cannot stop thinking about this sandwich after enjoying it at lunch today. I’m so excited that I get to have it again tomorrow!

  3. Elizabeth says:

    I already love Havarti + sprouts sandwiches and radish + avacado sandwiches, and putting them all together sounds amazing! Now I know what I’ll do with all those radishes I have growing in my garden this spring! :D

  4. Barbara says:

    Your sandwich looks delicious. I’m a big fan of homemade roasted red pepper on lightly toasted whole wheat sandwich thins with sliced cukes and Roma tomatoes, a little salt and pepper on top, eaten open-faced, baby carrots on the side. Yum.

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