I’ll be honest. I’m not a huge fan of sandwiches. But, there’s a good reason…I promise. All through elementary and middle school I took sandwiches to school every day. It’s fun for a while to take your lunch to school. But, with no way to keep cold food cold or to make hot food hot, your lunch selections are narrowed down…to sandwiches! Because of that I pretty much have a “NO SANDWICH” rule. However, there are exceptions to every rule.
This post doesn’t have a super secret recipe to make a souffle that won’t collapse or a soup with black caviar. But, this sandwich is good enough that it is the exception to my rule and I wanted to share it with you. Not everything that tastes great has to be complicated, right?
Turkey and Swiss with Avocado Sandwich
The name pretty much tells you the main ingredients:
- Turkey breast
- Swiss cheese
- Avocado
- Butter
- Bread
Believe it or not, there are ways you can mess this sandwich up…or at least make it less tasty than it needs to be. Here are a couple of things that I’ve found make this sandwich so much tastier.
Tip #1
The turkey you choose makes a difference. I always prefer turkey sliced fresh from my grocery store’s deli department. And, even in the deli department, my go-to turkey is what they roast fresh in store. H.E.B., my favorite grocery store, has amazing deli meat choices and, when it’s in season, the In House Roasted Hatch Turkey is the best turkey I’ve ever hard. If your grocery store doesn’t offer in house roasted options, Boar’s Head makes really good lunch meats that are naturally made and taste great.
Tip #2
Back to my school sandwich nightmare for a second…the bread was horrible! Was it even bread? It was like some kind of sweet, white, mushy something. Gross! Good bread makes for great sandwiches! If your grocery store has a bakery (or if you have a neighborhood bakery you like), I would recommend looking there first. The bread is fresher and the ingredients are likely to be more natural.
My first choice is a nice ciabatta roll. The texture of the ciabatta just makes the sandwich fun to eat. For this post, I actually found some really tasty dinner rolls with onions and poppy seeds. There are lots of choices so choose what you like best.
Tip #3
Avocados make this sandwich the glorious thing that it is. They add just enough taste to fill in the holes, but not so much that it takes away from the stars of the show, the turkey and swiss. Plus, they give the sandwich this amazing creamy quality that just feels great in your mouth.
Choosing avocados can be tough. I tend to only buy avocados when I know I’m going to eat them in the next day or so. That way I can choose avocados at the store that are just right: they are still a bit firm, but give just a little under pressure. Sounds like the perfect grandparent. LOL!
One more avocado trick: pick avocados that are longer opposed to those that are more round. Typically, the seeds are smaller leaving you with more meat inside.
The Construction Process
I prefer to eat my sandwiches closed (with two pieces of bread). My mom (and most people from Ukraine probably) typically eats her sandwiches open. Regardless of which you prefer, butter your bread and throw it into the oven with it set to BROIL. Don’t put your cheese on just yet! If you add your cheese now, you get a gooey mess of butter and cheese together. Hum…that sounds like it should be a different recipe.
Anyway, let the bread and butter cook in the oven for a few minutes just until the bread starts to brown on the edges then add the cheese. Keep a close eye on your sandwich while it’s in the oven. Just a few moments too long and you’ll be eating a crouton. As soon as the cheese starts to bubble, pull it out. Add your avocado and turkey. Make yourself a latte. Forget about work and kids and laundry and meeting and phone calls and e-mails for just a few minutes. Turn on your favorite music and enjoy!
Love, Ana😘
BEST SANDWICH EVER!
Keep up the good work!