Even in our small-city burg of Sacramento it’s prime sandwich season. Our own Midtown Monthly had a rundown of Becky’s favorite sandwiches this month. Sactown had a sandwich issue too (I guess they are too stingy to let you read it online). Even BAR got in on the discussion on the SacBee Appetizers blog.
Alas, my favoritest sandwiches in town were not on any of these lists so please allow me to share them with you. The saucisson sandwich over at La Bonne Soupe is très délicieux. His garlicky saucisson makes me tear up, it’s so good. Another favorite is a simple salami-and-cheese, made Italian-style, over at the Italian Importing Co. That sandwich has been keeping me alive since 1992. I also am quite fond of William Rolle‘s Paris ham sandwich–it (rightly) reminds me of Paris. Le sigh.
Another simple favorite is a turkey-bacon-avocado sandwich. These flavors just seem to compliment each other like the perfect outfit. Most shops can put together a decent version, but I think this sandwich can be best made at home.
I made these over the weekend for a couple of hard-working young men who happened to be tearing apart a room at the back of my house that I have big plans for. They ripped out walls, pulled out insulation, found newpapers from 1955, an old Shasta root beer can (“It hasta be Shasta”!) and a 60′s era baby doll.
Anyway, after several hours of toiling away, I figured I’d better feed these dudes before they fell over from exhaustion.
I think what makes these sandwiches better at home is that you can control the quality of what goes inside. And for such a simple little sandwich, it really makes a difference. Buy better quality turkey (Corti turkey, I’m talking to you, Lover). Get some good salad greens. You’re probably going to be surprised when you realize that you’ve got to actually cook a little to assemble this sandwich. But don’t fret too much, it’s all extremely simple.
First, make the sandwich spread. I’ve got 2 parts mayo to 1 part strong Dijon mustard. If you’ve got weaker mustard, you may want to adjust the ratio. I also have about 1 Tbsp fresh tarragon stirred in.
Next up is the bacon. I usually cook bacon in the oven, but since I only cooked six pieces, I put them in a pan. Cook over medium heat until crispy. Grind a bunch of pepper on top while it is cooking.
Lightly toast–and I mean light, barely any brown–the bread. Sourdough slices. Use homemade if you are so inclined. I am not. Well I am inclined to USE it, just not so inclined to MAKE it.
Spoon on some of the spread. Spread the spread around. Layer on turkey, bacon, avocado, red onion and some mixed greens. If it’s summer, you will probably want to add some tomato slices. Feel free to season the insides with a little salt and pepper.
Put it all together and eat up! It may end up one of your favorite sandwiches too.
Turkey, Bacon, Avocado Sandwich with Dijon-Tarragon Spread
2 slices sourdough bread
3 oz. sliced turkey
2 slices bacon
1/3 to 1/2 of a sliced avocado
1 thin slice red onion
1/3 cup mixed greens or arugula
1 Tbsp mayonnaise (or more, to taste)
1/3 Tbsp strong Dijon mustard
1 tsp fresh tarragon, chopped
Combine mayo, mustard and tarragon. Taste and adjust for flavor preferances. Set aside.
Cook bacon in a pan over medium heat. Grind pepper on top of bacon while cooking. When bacon is crisp, remove from pan.
Lightly toast the bread. Spread the mayo mixture on both pieces of bread. Layer on all sandwich ingredients and lightly season with salt and pepper if desired. Put bread together and serve.