I used to dislike avocados as a child, largely because my only awareness of how they could be used was for guacamole, and friends of the family never made guacamole well.
It was through my working for a local Wilderness Skills School that I was reintroduced to the fruit's simplicity.
The flavor of an avocado is so wonderfully bland, in a verdant, creamy way, that you can use it with such playful versatility. Even munching buttery spoonfuls of it straight with a zing of lime juice is delicious.
I was a convert to the avocado as an imperative sandwich component about six years ago. I now frequently find new ways to incorperate the stuff on different summer fixes, with meat, cheese, just a bunch of vegetables, or any combination thereof.
This sandwich seems too simple, perhaps too boring, but the flavors and textures involved make up for any lack.
I get a favorite bread - salted Basque - from the bakery down town, which has a rustic savory quality that I think goes well with this sandwich, but use what you like. I also use Safflower Mayonaise:
It is smooth, warm, with a beautiful earthy flavor, and a texture exactly like proper mayonnaise. Lovely stuff.
So, I spread the mayonnaise on the bread, I add turkey, turkey ham, or whatever from the local market, I cut and spoon out thick slabs of avocado to arrange over the meat, and I add a sprinkling of sea salt as well as a necessary several pinches of cayenne pepper! The result is an earthy undertone with salty meat and rich green avocado heated with just enough of spice. Yum.
It was through my working for a local Wilderness Skills School that I was reintroduced to the fruit's simplicity.
The flavor of an avocado is so wonderfully bland, in a verdant, creamy way, that you can use it with such playful versatility. Even munching buttery spoonfuls of it straight with a zing of lime juice is delicious.
I was a convert to the avocado as an imperative sandwich component about six years ago. I now frequently find new ways to incorperate the stuff on different summer fixes, with meat, cheese, just a bunch of vegetables, or any combination thereof.
This sandwich seems too simple, perhaps too boring, but the flavors and textures involved make up for any lack.
I get a favorite bread - salted Basque - from the bakery down town, which has a rustic savory quality that I think goes well with this sandwich, but use what you like. I also use Safflower Mayonaise:
It is smooth, warm, with a beautiful earthy flavor, and a texture exactly like proper mayonnaise. Lovely stuff.
So, I spread the mayonnaise on the bread, I add turkey, turkey ham, or whatever from the local market, I cut and spoon out thick slabs of avocado to arrange over the meat, and I add a sprinkling of sea salt as well as a necessary several pinches of cayenne pepper! The result is an earthy undertone with salty meat and rich green avocado heated with just enough of spice. Yum.
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| Half an avocado for the one sandwich, I should think. Caya 2012. |
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