Sometimes you need a segue ..
A segue that will gracefully close the door on one thing, while building excitement about what's yet to come
I'm currently .. be it ever so slowly .. making the transition from summer to fall.
In the past few weeks, I've eaten lunches of soup made with garden fresh veggies .. with sweet and savory peaches for dessert. While it was all good .. I'm feeling the pull of wanting to take in the last of summer's goodness .. while being nudged into cold weather foods.
There have been thoughts of colder .. darker evenings .. and (ack!) even the holidays
With my mind leaning into the chilly months in the not so distant future .. admittedly .. eating garden fresh tomatillos and cucumber feels somewhat uncouth.
In an effort to segue into fall .. while still saying my long goodbyes to summer .. this is a sandwich that can easily have a hand in either direction.
A sandwich can certainly be a masterpiece all on its own. They don't ever have to be boring. Instead, they can be bright .. beautiful .. and absolutely delicious.
I've discovered .. the quality of ingredients and how one layers their sandwich can be make or break. For us .. a perfect sandwich has elements of fresh .. cooked .. crunchy .. savory .. sweet .. and salty.
Flakey sea salt is wonderful .. spinach .. cucumber .. tomatillos .. and pea shoots for a bright crunch + freshness. The bread and avocado bring sweet. The Chef added a couple of strips of bacon on top of the smoked mozzarella .. for that bit of cooked and savory
This sandwich is a meal all on its own .. that won't leave you feeling heavy or weighted down.
Certainly, it can be eaten as is. Though a couple of minutes in your panini press will not only warm it .. but melt the cheese ever so slightly. Transforming it into the kind of sandwich that's best eaten in front of the fireplace on a chilly night.
The perfect segue of the seasons
~ Adapted from Food52
- 2 pieces of your favorite kind of bread, toasting optional (** choose gluten-free bread if you're avoiding gluten)
- 1 big scoop avocado flesh, smashed (~ ⅓ of an avocado)
- flaky sea salt
- red pepper flakes (** optional with the amount depending on your tolerance for heat)
- freshly ground black pepper
- your favorite pesto
- 8-10 cucumber, sliced into thin rounds
- 8-10 slices tomatillo, sliced thin
- 2 thick slices smoked mozzarella (** to make this recipe vegan .. the cheese can be left out)
- A small handful of spinach leaves
- Mash the avocado and spread it on one slice of the bread.
- Sprinkle with freshly ground black pepper, red pepper flakes (if using), and flaky sea salt.
- On the other slice, spread a layer of pesto
- To the mashed avocado slice, pile on the fillings .. Spinach leaves, fresh mozzarella, tomatillo, cucumber rounds, and a little pile of sprouts.
- If you'd like to add a little protein .. a poached or fried egg would be wonderful. My husband likes to add a few slices of bacon.
- ** Optional: Once the sandwich is assembled .. you can toast it in the panini press for a couple of minutes