This weekend, we made and ate a lot of food, as I hope you did too. Dinners involved grilled steak, pulled pork sandwiches, and mac ‘n cheese. For breakfast, we cooked doughboys, biscuit dough squeezed onto s’mores sticks and roasted over a fire, then stuffed with butter and strawberry jam. At lunch, we made sandwich after sandwich. There were so many fillings and spreads at hand that sandwich-making inevitably turned into a game show.
That’s fine by me. I’m competitive, and sandwich making is an art worthy of judgement. The right proportions are part of the championship formula, as are the right mix of textures. At the very least, you’ll want some spicy or pungent ingredients, and some that are more mild. When a sandwich errs on the side of too mild, I reach for the sun-dried tomatoes, which deliver a serious punch to creamy components like mozzarella or avocado.
And so when Carly, whom you know from taking the beautiful photos here, here, and here, told me about an open-faced sandwich she loved that featured mild avocado and bright sun-dried tomato pesto, I couldn’t wait to get the post and photos up on the site. Here’s what Carly says about this delicious five-ingredient number:
This sandwich was born out of a moment when, scouring the cupboards in a moment of hunger, something random came together and worked. Really worked. A friend had introduced me to a similar sandwich, with cottage cheese and avocado slices, but being without cottage cheese, I put together this alternative, which has now surpassed the original. A bold red pesto complements the creaminess of a well-ripened avocado creating a rich, satisfying flavor.
Have a five-ingredient sandwich you adore? Tell me in the comments, and I’ll add it to the repertoire. See the first two posts in the series here.