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Sandwich of the Week: Flour Bakery + Café’s Chicken and Avocado Sandwich

Sandwich of the Week: Flour Bakery + Café’s Chicken and Avocado Sandwich

This sandwich may sound simple, but it’s absolutely delicious

Jicama lends the sandwich a pleasing crunch.

Flour Bakery + Café is one of Boston’s most popular bakeries and sandwich shops. It turns out that it has quite a fun backstory.

“When I was the pastry chef at Mistral restaurant in Boston, before I opened Flour, the lead prep cook at Mistral, Luis, made a sandwich for family meal that I loved,” she told us. “He took leftover roast chicken from the night before, sliced it thin, and layered it in between slices of bread from the bread basket. The bread was spread with mashed avocado and chipotle and onion. He chopped up some jicama, squeezed lime over the whole thing, added greens, and pressed the sandwiches together. It was the best family meal, and when I ate it I said, if I ever open my own bakery, this sandwich will be on the menu. And I put it on on day one and it's never left.”

Chang’s spin on Luis’ creation starts with house-made focaccia bread, either white or wheat. Avocado that’s been mashed with lime, red onion, chipotle, cilantro, and salt and pepper is spread on both sides of the bread. Then come mesclun greens, thinly sliced chicken that’s been marinated overnight in achiote paste and slow-roasted, and jicama that’s been julienned and tossed with lime juice, lime zest, and honey.

This sandwich “balances creamy and spicy and tart and savory and crunchy and soft,” Chang told us. “Our bread is baked fresh each morning, and it's hard not to eat this sandwich every day.”

Click here for other featured sandwiches or check out the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!


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Gourmet Deli Sandwiches

The Godfather $11.99
Prosciutto, dry salami, mortadella, hot coppa, provolone, roasted red peppers, Italian dressing, red onion, artichoke hearts, pepperoncini, lettuce, tomato on a sourdough roll.

Firehouse #8 $11.99
Hand carved grilled tri-tip, roasted red peppers, ancho aioli, lettuce, tomato, pepperoncini on a sourdough roll.

Bianchini’s Club $9.99
Roasted turkey, bacon, jack cheese, avocado, lettuce, tomato, onion, mayo, mustard on a sourdough roll.

Muffaleta $9.89
Black Forest Ham, mortadella, salami, provolone cheese muffaletta mix, lettuce, tomato on your choice of bread.

Mary's Chicken $9.99
Hot rotisserie chicken with muenster cheese, avocado, Dijon, field greens, tomato on your choice of bread.

Ladera Veggie $8.49
Avocado, cream cheese, cucumbers, sprouts, lettace and tomato, on wheat bread.

Alpine Veggie $8.49
Grilled Zucchini, roasted red peppers, chevre, pesto, tomato, mixed field greens on wheat bread

S Cardinal Panini $11.99
Hand Carved Tri-Tip, blue cheese crumble, horseradish on ciabatta

Mozzarella Panini $9.99
Fresh Mozzarella, tomatoes, pesto, fresh basil, balsamic vinaigrette on ciabatta

Hot Ruben $8.99
Pastrami or Corned Beef, melted swiss, sour kraut, thousand island dressing on our choice of rye bread.

Windy Hill $8.99
Teriyaki chicken, oriental dressing, fresh shredded carrots, red sliced bell peppers, onions, sriracha sauce, cucumbers, fresh cilantro, ciabatta.

Cheeseburger $8.99
Lettuce, tomato, mayo, mustard, pickle and red onion
$11.98 with a side of french fries.
(Allow 15 Min For Cooking)

Portola Cheese Steak $11.99
Roast beef, sautéed sweet onions, bell peppers, Montreal seasoning, mayonnaise, provolone on warm sweet French roll

Ghost Rider $11.99
Warmed meatballs in marinara sauce, pepper jack cheese, onions, pepperoncini, ketchup, with ancho aioli on choice of roll

Nothin’ But Greens $8.49
Avocado, baby spinach, mixed field greens, artichoke hearts, cilantro mayonnaise on what bread

Deli Sandwiches

Domestic Salami

Domestic Mortadella

Chicken Salad

All Varieties of Cold Cuts

Chicken, Turkey & Ham

Corned Beef

Rotissere Chicken

Hand Carved Tri-Tip

Meatballs & Provolone

Specialty Meats

Peanut Butter & Jelly


Half-Sandwiches $4.99 and up

All sandwiches include mayonnaise, mustard, lettuce, tomato, pickle, onion, & pepperoncini.

Choices & Extras

Mustard Choices
Aioli Choices
Dressing Choices
  • Olive Oil
  • Balsamic
  • Red or White Vinegar
  • Ranch
  • Italian
  • Blue Cheese
Breads
  • White
  • Wheat
  • Sliced Sourdough
  • Light Rye
  • Dark Rye
  • Marble Rye
  • Multi-grain
  • Sourdough Roll
  • Sweet French Roll
  • Dutch Crunch Roll
  • Ciabatta Roll
  • Whole Wheat Roll
Extras
  • Avocado $2.00
  • Double Meat $3.50
  • Cheese $1.00
  • Bacon $1.00
  • Brie $2.00
  • French Fries $2.99
  • Fresh Mozzarella $2.00

Gourmet Deli Sandwiches

The Brittan $8.99
Sliced chicken, arugula, asiago, tomato, bacon, Italian dressing on your choice of bread.

The Good Living Veggie $8.99
Grilled zucchini, roasted peppers, chevre, pesto, tomato, mixed field greens on your choice of bread.

The Laurel $8.99
Mesquite turkey, brie, caramelized onions, dijon mustard on a french baguette.

Bianchini’s Tri Tip $9.49
Bianchini’s Tri Tip, BBQ sauce, lettuce, tomato, onions on french or sour roll – warm.

The Caprese $8.99
Tomato, fresh mozzarella, balsamic & olive oil on ciabatta or focaccia.

The Chicken’s Ball $8.99
Mary’s Free Range Grilled Chicken, asiago cheese, field greens, garlic aioli on your choice of bread– warm.

The Godfather $10.49
Salami, prosciutto, mortadella, hot coppa, provolone cheese, balsamic vinagrette, lettuce, tomato, onion, pepperoncini, roasted red peppers on sweet or sour roll.

The Devonshire $10.99
Roasted turkey, bacon, havarti cheese, avocado, lettuce, tomato, mayo, whole grain mustard on your choice of bread.

The Big Al Chicago Roast Beef $8.99
Roast beef, provolone cheese, giardiniera topping, au-jus on the side on sweet or sour roll – warm

The White Oak $8.99
Boar's Head sliced chicken breast, melted provolone cheese, spring mix, tomato, roasted red peppers, on ciabata bread

The 49er $8.99
Chicken parmigiano or home made meatballs with melted provolone, marinara sauce on a sweet or sour roll.

The Engine 13 $8.99
Hot roast beef, horse radish, caramelized onions, provolone, au-jus on a sour roll.

The Holly $8.99
Hot pastrami or corned beef, swiss cheese, sauerkraut with russian dressing on rye bread.

Meatloaf $9.99
Bianchini’s own meatloaf, caramelized onions, cheddar, lettuce, tomato, pickles, ketchup, chipotle aioli on sweet or sour roll – warm.

The Blue Moo $10.49
Tri tip on sourdough roll with Gorgonzola, garlic aioli, spinach, tomatoes, and onions. Hot .

Deli Sandwiches

Domestic Salami

Domestic Mortadella

Chicken Salad

All Varieties of Chicken, Turkey & Ham

Roast Beef, Corned Beef

Pastrami & BLT

Hand Carved Tri-Tip

Specialty Meats

Peanut Butter & Jelly

All sandwiches include mayonnaise, mustard, lettuce, tomato, pickle & onion.

Choices & Extras

Rolls
  • Sourdough
  • Sweet French
  • Dutch Crunch
  • Ciabatta
  • Whole Wheat
  • Panini
Breads
  • White
  • Wheat
  • Sliced Sourdough
  • Light Rye
  • Marble Rye
  • Multi-grain
Mustard Choices
Aioli Choices
Dressing Choices
Extras
  • Avocado $1.50
  • Double Meat $3.50
  • Cheese $1
  • Bacon $1
  • Pesto 50¢
  • Olives 50¢
  • Cucumber 50¢
  • Cranberry 50¢
  • Roasted Red Peppers 50¢
  • Jalapeno 50¢

Bianchini’s fresh, housemade soups are available daily at our soup & salad bar. Enjoy our three bestsellers, Clam Chowder, Chicken Noodle, and our famous Chili every day of the week with an additional three soups rotating daily. There is something for every taste. Made with the quality ingredients you expect at just $4.99/LB.

Standard Daily Selections

Chicken Noodle

Chicken, noodles, onions, chicken stock, garlic, tomatoes, salt, bay leaf, celery, pepper and poultry seasonings.

Chili

Ground Beef, chopped onion, potatoes, kidney beans, condensed tomato soup, tomato juice, chili powder, water and salt.

Clam Chowder

Clams, onion, celery, potatoes, carrots, flour, salt, pepper, half & half and garlic.

Monday

Creamy Artichoke

Artichoke, extra virgin olive oil, leeks (white parts only), garlic, potatoes, chicken stock, salt and pepper.

Beef & Barley

Roast beef, tomatoes, carrot, celery, onion, beef broth, water, barley, salt, pepper, basic and oregano.

Moroccan Tomato-Chickpea

Vegetable stock, yellow onion, olive oil, garlic, celery, carrots, parsnips, chickpeas, tomatoes, ground ginger, ground turmeric, cinnamon, lentils, salt, pepper, cilantro.

Tuesday

Turkey Noodle

Chicken stock, noodles, turkey, onions, garlic, tomatoes, bay leaf, salt, pepper, celery, poultry seasoning.

Potato and Leek

Leeks, bay leaves, black peppercorns, fresh thyme, white wine, chicken stock, potatoes, salt, white pepper, cream and chives.

Minestrone

Onion, carrots, celery, garlic, Swiss chard, potatoes, tomatoes, rosemary, beans, zucchini, cabbage, chicken broth, Italian parsley, salt and pepper.

Wednesday

Cream of Broccoli

Broccoli florets, water, onions, celery, flour, nutmeg, pepper, cream.

Italian Meatball

Celery, onions, fresh garlic, bay leaves, salt, pepper, chicken stock, ground beef meatballs.

Summer Vegetables

Onions, garlic, Roma tomatoes, oregano, cumin, vegetable stock, bay leaves, carrots, bell pepper, zucchini, lemon zest, fresh cilantro, salt and pepper.

Thursday

Chicken Tortilla

Onions, garlic, chili powder, oregano, tomatoes, chicken broth, corn kernels, green chili peppers, black beans, hominy, fresh cilantro, boneless chicken breast, tortilla chips and green onions.

Tomato Bisque

Vegetarian broth, carrots, onions, celery, garlic, tomatoes, thyme, bay leaf, kosher salt, pepper and cream.

Lentil

Onions, carrots, celery, garlic, oregano, bay leaf, basil, tomatoes, lentils, water, salt and pepper.

Friday

Beef and Vegetables

Beef, tomatoes, carrot, celery, onion, beef broth, water, noodles, salt, pepper and beef seasoning.

Cream of Mushrooms

Mushrooms, onion, vegetarian broth, thyme, salt, black pepper, Sherry wine, half and half.

Oriental Vegetable

Oriental noodles, vegetable base, green onions, carrot, soy sauce, sesame oil, Napa cabbage, water, celery and bok choy.

Saturday

Rosemary and Zucchini

Extra virgin olive oil, celery onions, garlic cloves, fennel seeds, salt, pepper, zucchini, fresh rosemary, chicken stock, loin-grain rice, rice vinegar or lemon juice.

Chicken Tortilla

Onions, garlic, chili powder, oregano, tomatoes, chicken broth, corn kernels, green chili peppers, black beans, hominy, fresh cilantro, boneless chicken breast, tortilla chips and green onions.

Roasted Red Bell Pepper

Onions, garlic, celery, bell peppers, Sherry wine, salt, pepper and half & half.

Sunday

Split Pea Ham

Dried split peas, water, ham bone, onions, salt, ground black pepper, pinch dried marjoram, celery, carrots and potato.

Spinach Soup with Rosemary Croutons

Butter, onion, clove garlic, fresh rosemary, salt, fresh ground pepper, diced peeled red potatoes, reduced-sodium chicken broth, vegetable broth and fresh spinach.

Minestrone

Onion, carrots, celery, garlic, Swiss chard, potatoes, tomatoes, rosemary, beans, zucchini, cabbage, chicken broth, Italian parsley, salt and pepper.

Smaller, simpler sandwich choices from the Bianchini’s Deli.

All Kid’s Menu Sandwiches include mayo, mustard, lettuce and tomato, and your choice of a 4oz. side of fresh fruit salad or Mac & Cheese


Grilled Chicken & Avocado Panini

I wish I could have a sandwich every single day. For both lunch and dinner. They're one of my favorite things on earth.

The first thing I missed was when I went gluten-free, was bread. Fresh, homemade, whole-grain bread. We have so many amazing bakeries in my area, it was hard to imagine not being able to eat a slice of their heavenly bread.

Much to my gluten-free heart's delight, I'm noticing more and more local bakeries popping up that bake strictly gluten-free. Some started at the Farmer's Market and have wiggled their way onto the shelves of our local natural food stores. Now there are whole sections of these stores that feature our local gluten-free products. It's amazing to see my community embracing the world of gluten-free living. It brings a smile to my face.

I've never found a gluten-free bread that I truly enjoyed and would, hands down, trade for any gluten filled bread. Udi's is good, but doesn't taste like the homemade bread that I love. It's too starchy for my liking and has a long list of ingredients that I don't recognize. Not my cup of tea. Rudi's unfortunately has dairy, so that's out for me. I needed something natural, whole-grain and delicious. Something that doesn't taste like a piece of gluten-free cardboard.

Then I found West Meadow Farm Bakery. The most amazing gluten-free bread I've ever tasted.

Perfect for sandwiches. Simply, I'm in heaven.

When building the perfect sandwich, I like to start with my base. Today that meant avocados. What could be better then a fresh avocado spread? It's a great alternative to that unhealthy mayo that so many of us have become accustomed to eating.

Next is to think about the veggies. I usually like to add dark leafy greens, but not today. It was all about fresh tomatoes with this recipe. They bring a brightness to this sandwich that is unparalleled.

Lastly it's the protein. Whether it's deli meat, seafood, eggs or grilled chicken, we all know it's important to incorporate lean proteins into each of our meals. My protein of choice for this sandwich? Grilled chicken. It ads the extra pizzazz and helps make the sandwich more satisfying.

To me, this is the picture of a perfect sandwich. All my favorite ingredients tucked in between two slices of amazing gluten-free bread. Avocado, fresh tomatoes and grilled chicken. Light, healthy and deliciously gluten-free.

Since this was a dinner sandwich for me, I wanted something warm. Something melty, oozing with deliciousness. The grilled chicken was also screaming for a bit of a flavor boost, so I figured grilling the whole sandwich would do just the trick.


To Make

31. Vegan Tofu & Pineapple Sandwich

Taken (with permission) out of the pages of vegan foodie Dustin Harder&rsquos Epic Vegan cookbook, this handhold is bright, tangy, smokey, and sweet. It may not be traditional, but you&rsquoll soon crave this earthy spiced tofu-and-tropical-slaw combination.

32. Vegan Croque Madame

Just as the Reuben has a Rachel, the Croque Monsieur has a Croque Madame. This Frenchified grilled cheese gets a brunch twist by sandwiching eggy tofu, vegan deli slices, and gooey cheese with two thick slices of savory French toast.

33. Pumpkin, Pear, and Candied Pecan Grilled Cheese

The flavor combinations that work with grilled cheese are infinite, but we&rsquore particularly fond of this autumnal creation. You could wait until PSL season or find a can of pumpkin in the middle of May and treat yourself!

34. Vegan Lobster Rolls

You don&rsquot see vegan lobster rolls too often (if at all, in many parts of the country), so you might as well learn to make your own. The ingredient list and preparation is simple. With a can of hearts of palm, Old Bay seasoning, and some vegan mayo, you can have a seaside treat ready in a few minutes.

35. Vegan Tofu Bánh Mì

You really have to try a bánh mì to experience its excellence. It&rsquos fusion food at its finest, and the combination of glazed tofu, crunchy cool pickled veggies, and a crackly baguette complement each other extremely well. One bite, and you&rsquoll get it.

36. Tempeh Sandwiches

These sturdy sandwiches are a plant-based rendition of the classic Italian American sausage-and-pepper hoagie. Marinated tempeh stands in for the meaty element, and the peppers offer texture and a bit of a kick. This handhold only gets better as it sits, so pack it for a picnic and enjoy the outdoors.

37. Tuna-Less Sandwiches

Every vegan needs this basic recipe in their arsenal. Even if you weren&rsquot a fan of fish-based tuna back in the pre-vegan days, this chickpea-and-nori-based recipe is universally loved. Our tip to you: make a large batch at the beginning of the week then use it to stuff your sandwiches, salads, and wraps all week long.

Tanya Flink is a Digital Editor at VegNews as well as a writer and runner living in Orange County, CA.

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Get the BEST vegan recipes , travel, celebrity interviews , product picks , and so much more inside every issue of VegNews Magazine . Find out why VegNews is the world&rsquos #1 plant-based magazine by subscribing today !


Perfect roast chicken for the perfect chicken sandwich

Chicken factors into most lunches in our family. Chicken salad, cold fried chicken, chicken soup and leftover barbecued or grilled chicken. Chicken sandwiches of all manner. No wonder that I select the chicken sandwich at a recent lunch at Daily Provisions in New York. Their rotisserie chicken sandwich with bacon, avocado and green tomato wows. Thick slices of warm multigrain bread held the goodness together.

No doubt, perfectly roast chicken makes any sandwich stellar. Large shreds of moist, nicely seasoned white and dark meat add texture, richness and protein to the sandwich. When the chicken and bread are both warm, the stars align.

At home, I prefer to roast my own chicken rather than rely on supermarket rotisserie chicken (which can be dry). I time myself — from seasoning the chicken to serving, I need a little more than 1 ¼ hours. I like to roast two small chickens so there’s plenty for weekday rice bowls or speedy tacos.

I find bread to be the biggest challenge to a good grown-up homemade sandwich. Yes, presliced, supermarket bread allowed us to make hundreds of sandwiches destined for school lunches. I eat bread less frequently now, so I want the good stuff. I look for whole grain, artisan breads sold unsliced for freshness. That also allows me to warm the bread without fear of drying and to slice it as thick as I wish.

Always on the hunt for a great bakery, I stock up on bread when I find one. At Tartine in San Francisco, Hewn Bakery in Evanston, Zak the Baker in Miami, Amy’s Bread in New York City, I buy the heartiest whole grain bread they make, then wrap it well to freeze. Thawed at room temperature (still wrapped), then crisped in a hot oven or sliced and toasted on the grill, good bread motivates me to build a better sandwich.

Another way to upgrade my sandwich is to think about the bread spread. It’s easy to doctor up bottled mayonnaise with deep rich flavor by stirring in olive tapenade, curry paste or sun-dried tomato pesto. Adding something fresh, such as arugula or chopped herbs, distributes their flavor throughout each bite.

Potato chips factor into nearly every Saturday lunch for as long as I can remember. The salty, crunchy treat completes the meal. Recently, I’ve taken to putting them into my cookies — an idea from a favorite aunt. She crushed just the right amount of chips into a buttery dough.

For my Saturday cookies, I’m also adding crushed sourdough pretzels, chopped nuts and a bit of shredded coconut. Thinking of the chocolate-covered potato chips we like, I add bits of dark chocolate to the cookies as well. Using a bit of almond flour in place of some of the all-purpose flour and powdered sugar in place of granulated, gives the cookies a very fragile, short texture. Because they are so fragile, let the cookies cool most of the way on the baking sheet before transferring to the rack to completely cool. I pack them into a tin with wax paper between the layers to protect them.

Serve the sandwiches accompanied by a green salad. In this case, an updated, speedy version of broccoli salad using bottle dressing and a crunchy cap of fried onions.

Everything roast chicken

Heat oven to 375 degrees on convection or 400 on conventional. Rinse and pat dry 2 small (3 to 3 ½ pounds each) whole chickens. Place chickens in a large roasting pan. Sprinkle generously all over with Everything Bagel Seasoning (from Trader Joe’s or on the internet). Position chickens breast side up. Drizzle each chicken with 1 to 2 tablespoons olive oil. Roast until golden brown and thigh juices run clear, 1 to 1 ¼ hours. Rest 10 minutes before serving. Or, cool and refrigerate covered up to several days.


Make-Ahead Potential

Because the egg squares are relatively thin, they warm up quickly in the microwave and thus maintain their moisture and delicate texture.

If you&rsquod like to plan for a meal on the go, prepare the eggs in advance, cut them into squares, and let them cool completely. Stack the squares in an airtight container and refrigerate them for up to three days.

To reheat, arrange the egg square(s) on a plate and microwave at 50 percent power until they&rsquore warm (about 45 seconds for a single square or 2 to 3 minutes for four squares).

Recipe Egg, Kimchi, and Avocado Sandwiches

A local bakery's thoughtfully crafted sandwich featuring tender, creamy, custardy eggs inspired me to create a version of my own.


Soups of the Week

Check out this week's soups at your local ABP!

Macaroni & Cheese Small shells in a creamy cheese sauce with cheddar and parmesan cheeses Tomato Basil Bisque smooth tomato puree seasoned and simmered with savory vegetables in a creamy vegetarian broth highlighted with basil, fennel and sweet cream 12 Veggie Diced tomatoes, potatoes, yellow zucchini, zucchini, carrots, peas, onions, broccoli, corn, celery, mushrooms and red bell peppers simmered in a vegetable broth

Adding Veggies

Courtesy of Pizza Rev

Many joints made it easier than ever to fill half your plate with veggies this year. PizzaRev offered cauliflower crust to its cheese-loving frequenters while California Pizza Kitchen is preparing to offer the low-carb crust in early 2018. The cruciferous additions didn't stop there: McDonald's Signature Sriracha 1/4 lb. Burger featured baby kale, as well as spinach, and Denny's threw the Chopped Kale & Grilled Chicken Salad onto its menu. Plus, Ruby Tuesday updated its Garden Bar while Wendy's Fresh Mozzarella Chicken Salad lay a foundation of iceberg lettuce, romaine lettuce, and spring mix for its protein.


Sydney's best sandwiches

Here are Sydney’s best sandwiches to wrap your hands around.

Tokyo 7/11, The Dolphin
The egg sandwich at The Dolphin is an ode to the irresistible packaged tamago sando found at Japanese convenience stores. Boiled egg is mixed with a hefty squeeze of Kewpie mayonnaise and spread liberally on slices of pillowy white bread. It's only available at lunch on weekdays but The Dolphin has enlisted the help of Foodora to deliver it straight to your desk.

The Dolphin Hotel, 412 Crown St, Surry Hills, NSW, (02) 9331 4800.

Roasted broccoli sandwich, Brickfields
Brickfields' Simon Cancio packs an eclectic mix of influences into this creation: the chilli oil, lemon juice and parmesan are a tribute to a pasta dish he twirled as an apprentice at Sean's Panaroma in 1995, and the chilli-mayo is inspired by the condiments in Portuguese chicken burgers. Add roasted broccoli and ciabatta and you've got a killer remix.

Brickfields, 206 Cleveland St, Chippendale, NSW, (02) 9698 7880.

Spanner crab with hash brown bun, Bodega 1904
If a Filet-o-Fish and a lobster roll spawned an offspring it would be Bodega 1904's shellfish slider. Buttery bran rolls, made across the Tramshed at Dust Bakery, are stuffed with avocado, hash brown, shredded iceberg, and spanner crab mixed with chunky salsa golf, the Argentinian take on Thousand Island dressing. And you can eat them for lunch and dinner seven days a week.

Bodega 1904, Tramsheds, 1 Dalgal Way, Forest Lodge, NSW, (02) 8624 3133.

Porchetta roll, Victor Churchill
While the wagyu brisket rolls at Victor Churchill's younger sibling, Vic's Meat Market, are also worthy of applause, nothing beats the Woollahra original for a show. Walk past the cases and dry-ageing rooms and front up to the rôtisserie, where from 11am till 3pm you can have slices of salty porchetta layered into a milk bun with Dijon and a lightly pickled slaw. And all with the finesse and ceremony you'd expect from Sydney's finest butcher.

Victor Churchill, 132 Queen St, Woollahra, NSW, (02) 9328 0402.

Fish and chip sandwich, Continental Deli
Born from a craving that Continental manager Mikey Nicolian had one day at work, this "fish and chip" sandwich is pure after-school cool. The fish is a whole tin of Ortiz sardines, and the chips? Smith's classic thins. Enriched by Pepe Saya butter, mayo and hot sauce, it all comes together in a ciabatta roll with slices of dill pickle. Extra points for the accompaniment, too: the Ortiz tin filled with more chips swimming in sardine oil.

Continental Deli, 210 Australia St, Newtown, NSW, (02) 8624 3131.

Poached egg and salad sandwich, Cornersmith
A staple at the original Cornersmith - and also available at its vego spin-off in Annandale - the poached egg sarnie is a seasonal showcase of the veggie patch that not only highlights local producers (the roll is from Marrickville's The Bread & Butter Project) but also the café's DIY ethos (it's made with soy-milk aïoli). The winter edition has a cavolo nero, radicchio and persimmon salad with a green tomato relish.

Cornersmith, 314 Illawarra Rd, Marrickville, NSW, (02) 8065 0844 88 View St, Annandale, NSW, (02) 8084 8466.


Jupiter Sandwich

This is the kind of sandwich you take on a picnic. It can also be cut into small slices and served buffet-style.

Ingredients

Coarse black pepper, to taste

8 strips bacon, cooked crispy

½ lb. (more or less, or to taste) thinly sliced country ham,

Directions

  • Trim off and repurpose the baguette’s heels. Cut the loaf into 3 equal-length pieces. Repurpose one of the thirds. Split the remaining two pieces horizontally, not all the way through, like a hot dog bun. Open the pieces so they can lie flat they won’t want to stay flat, but that’s OK.
  • Stir the butter, mayo, and mustard together until smooth use a small, flexible spatula to spread on it on the bread, across the entire surface of what will form the interior of the two sandwiches. Spread the jam over that. Pepper the jammy surface to taste. Layer in the ham, bacon, Swiss, and brie. Fold the sandwiches up into sub sandwich shape. At this point, you can tightly wrap the sandwiches and hold them in the fridge for several hours, if need be.
  • Remove the avocado’s flesh from its skin and discard the pits. Either tuck avocado wedges into each sandwich the way you would tuck a dill spear into a Chicago dog, or slice the avocado halves and tuck in the slices.
  • Wrap the sandwiches with in plastic wrap. Then, if you want to be fancy, wrap them in parchment (or segments of the bag the baguette came in) and tie them up with string. Keep chilled and serve within 3 hours.

Social Learning

I modeled this sandwich after the flavors of the Monte Cristo. (The Romans called Montecristo “Mount Jupiter.” Dumas wrote The Count of Monte Cristo during the Bourbon Restoration, which seems to beg for a cocktail pairing. I’ll work on that.)

This is the kind of sandwich that doesn’t mind compression. That makes it a good candidate for wrapping up and taking out for a picnic, which seems like a great idea now that the weather’s turning warmer and we can finally venture out of our covid caves. The avocado will eventually brown, but burying it in the sandwich and wrapping the sandwich as tightly as you can – binding it right up with tight plastic wrap – will help keep the avocado from the oxygen that browns it. Plus, browning takes quite some time anyway. I’ve taken this sandwich on many picnics in the before-times (made in the late morning, eaten in the late afternoon) and have never had problems.

To manage time, you can cook the bacon many days in advance and keep it refrigerated. Although they’re good cold, it’s better if you let the cheeses come to room temperature.

Jupiter Sandwich

Credit for images on this page: Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. Thanks, Kesor. Thanks Prosper Circle. Contrary to popular belief, I did not invent this sandwich while stationed on Jupiter station, before I fled and escaped to the past. True, I was there in 2372, when the owner of the station’s café decided to leave, and many of the café’s recipes were lost in the wake of her departure, but I continue to maintain that the Jupiter Sandwich was not among them. I invented it here, in what you people call the present.


Watch the video: Sendvič s chedarem (January 2022).