My current favorite sandwich: roasted turkey, sprouts, avocado, sharp white cheddar, and creole mustard on toasted, homemade multigrain bread. Crisp bacon is a nice addition, as is a layer of sliced tomatoes….but I’m not finding quality tomatoes yet, so the tomato embellishment won’t make it to the sandwich for a few more weeks. (I’m counting the days until I can have a tomato grilled cheese, or a tomato & homemade dill mayo sandwich.)
Homemade (or good-quality storebought) bread elevates the humble sandwich. Whereas squishy supermarket white brings nothing but sugary sweetness to the sandwich, a nutty, textured wholegrain slice asserts itself, providing a proper canvas for the sandwich maker’s flights of fancy. I have a few slices of no-knead flax/oatmeal/white whole wheat lingering in the kitchen–I think I’ll make another turkey-sprouts-avocado-cheddar sandwich for today’s brown bag.
That combination is one of my all-time favorites, especially when you add the bacon and tomato. So good!
If I add the bacon and tomato, I can leave out the turkey…