Recipe time kids! Today it’s a vegetarian sandwich that was inspired by Whole Earth, a little vegetarian place back in Columbus, OH. I’ve used a different spread and changed some of the ingredients, but at it’s heart it’s a “Deb’s on Black.” Simple but oh so tasty. Enjoy.
Shopping list – for a couple of sandwiches at least.
Dark hearty bread, pumpernickel, dark rye, etc.
2 avocadoes, very ripe
Small thumb of fresh ginger
Fresh Thai Basil leaves
Good aged Swiss Cheese ( Optional )
Tomatoes, large beefsteak very ripe
Take the flesh of 2 avocadoes, dice them up and put in a food processor. Take 2 garlic cloves, rough dice and add them as well. Next take a good thumb of ginger and grate over a plate or bowl. Place the grated ginger in a cheesecloth and squeeze out the juice into the plate/bowl. Add half the ginger juice to the processor and start it up. Squeeze in the juice of a lime, and then after a bit start drizzling in a good extra virgin olive oil. Add it slow, you want the avocado spread to be smooth and thick, like a good mayonnaise. Salt and pepper to taste, add more ginger if you like, give another whirl, then place in a Tupperware like container. This spread will keep a day or 2 in the fridge, but no more. Best to use it right away.
Take 2 slices of the dark bread, and spread the avocado spread on both slices. You can go thick here, it won’t hurt you. Then on one slice add a couple of thick tomato slices (salted if you like), 2 or 3 big leaves of the basil, layer of sprouts, slices of cucumbers (peeled, salted or not, your choice) and the Swiss cheese. Top with the other slice, cut on a diagonal, and serve with a nice crisp dill pickle and a ginger infused iced tea. You can leave out the cheese if you prefer, but it really adds something to this sandwich. As always, any questions, please ask.