Two Delicious Sandwiches

It’s been a hot week in NYC and since we forwent our CSA box last week we almost had to eat mac n’ cheese this week. Instead I got creative with my sandwich making skills. The first night we had variation of a BLT with A (for avocado) and no L (for lettuce) and the next night we had a hummus and avocado masterpiece. The key to these great sandwiches is this amazing Turkish bread which is spongy on the inside yet toasts up crunchy on the outside. It’s SO delicious and versatile. Every time I ask the folks at our local Turkish grocery about this bread they only tell me that it’s called “Turkish bread”, not very helpful for those who do not have a local Turkish grocery. That’s one of the many beauties of living in ethnically diverse Queens. Anyhow, for consumers out there - foccacia is a similar type of bread and can be used to build this sandwich.

Tuesday night we built the following sandwich: bacon, sprouts, tomato, avocado, cucumber (no lettuce) and olive oil mayonnaise. The particular brand I used was called Mayoliva which I first bought in Argentina and then subsequently found at a bakery in Corona Queens.

Wednesday night it was more of the same: avocado, tomato, sprouts, hummus and olive oil mayonnaise. It really hit the spot and the cucumbers cool things down after a hot day. It’s CSA night tonight and I’m feeling a big pizza coming on. We will see if we can swing it and if Storkbite cooperates tonight.

Start to finish -This sandwich can be prepped and ready in 10 minutes.