Photo by Terrence Henry
"Too few people understand a really good sandwich."
The other day I mentioned that we enjoy Argentina's Coca-Cola at lunch with our usual sandwich of "avocado, basil and roasted red pepper." A friend read that and emailed to ask:
I'm intrigued by this sandwich you mention: I want this sandwich, I want to adequately recreate this sandwich. Is there anything else on it? Oil? Mayo? What kind of bread do you use? I assume from one of your earlier posts that it is not a baguette. Is there anything else i need to know about making this sandwich? Would cheese be good on this? I await your reply.
I told my friend that the sandwich was pretty much as described: we roast some peppers, slice some avocado, add some basil leaves, stuff it all into a fresh baguette, then finish it with a drizzle of olive oil and a bit of kosher salt and black pepper. (Sometimes we'll add some shaved parmigiano reggiano.) For the baguette, we have settled for a bakery in our neighborhood. As you can see in the photo above, it's one of those super-starchy kinds, with a terrible crumb structure, but the crust is decent, it's fresh (usually just ten minutes or so out of the oven), and serves as a decent enough vehicle for the sandwich's innards.
And of course we like to mix it up with our lunchtime sandwich. Above, we made one with prosciutto, arugula, and buffalo mozzarella. We've played with other combinations, using different mixtures of cucumber, prosciutto, salami, goat cheese, sun dried tomato, roasted eggplant, cracked red pepper, parsley, butter, or a soft Argentinian cheese that is similar to Laughing Cow, but without all the processing and excessive pasteurization. Mayo is never allowed, unless we were to do something like a BLT with pancetta, oven-roasted tomatoes, and arugula. (And now we will.)