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I'm going to make a bitchin' sandwich

ZombiemamboZombiemambo Registered User regular
edited March 2009 in Help / Advice Forum
But I'll need your help!

I want to make a sandwich with avacado in it. Maybe some spinach leaves, turkey...some kind of spread or dressing on it. If you guys know of any good sandwiches with avacado on them, throw the recipe my way.

Thanks!

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    supertallsupertall Registered User regular
    edited March 2009
    Why not make some guacamole as a spread?

    supertall on
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    ZombiemamboZombiemambo Registered User regular
    edited March 2009
    guacamole could work, too. Personally I prefer fresh sliced avacado but hey, if you tell me about something that's fucking delicious, I'll probably make it.

    Zombiemambo on
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    RikushixRikushix VancouverRegistered User regular
    edited March 2009
    Avocado (although I prefer guacamole), black forest ham, thin-sliced swiss cheese, spinach leaves, pesto, tomato.

    All on foccacia, grilled in a panini grill.

    How does that sound?

    Rikushix on
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    ZombiemamboZombiemambo Registered User regular
    edited March 2009
    Rikushix wrote: »
    Avocado (although I prefer guacamole), black forest ham, thin-sliced swiss cheese, spinach leaves, pesto, tomato.

    All on foccacia, grilled in a panini grill.

    How does that sound?

    Sounds pretty fuckin good.

    Zombiemambo on
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    Al_watAl_wat Registered User regular
    edited March 2009
    Should throw cucumber slices into that mix.

    Al_wat on
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    RikushixRikushix VancouverRegistered User regular
    edited March 2009
    Rikushix wrote: »
    Avocado (although I prefer guacamole), black forest ham, thin-sliced swiss cheese, spinach leaves, pesto, tomato.

    All on foccacia, grilled in a panini grill.

    How does that sound?

    Sounds pretty fuckin good.

    I totally just threw those together in my head on the fly, never had something like that before. Matter of fact I used to hate avacado or guacamole until I tasted it on sandwiches and with tortilla chips.

    It does sound pretty fucking good. Then again maybe it's because I have a weakness for pesto, especially on foccacia paninis.

    Rikushix on
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    ruzkinruzkin Registered User regular
    edited March 2009
    Sundried tomatoes go well with everything.

    A good avocado dressing also goes very well with something salty to counter - bacon slices, a garlic aioli sauce, cold salted beef?

    OH MAN

    I JUST REMEMBERED

    Sweet Chili Aioli and avocado is like reuniting old lovers in your mouth.

    ruzkin on
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    RikushixRikushix VancouverRegistered User regular
    edited March 2009
    God, reading this thread is making me so hungry D:

    Rikushix on
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    Al_watAl_wat Registered User regular
    edited March 2009
    Rikushix wrote: »
    God, reading this thread is making me so hungry D:


    I think I'm going to have to try this usage of avocado on sandwiches tomorrow.

    Al_wat on
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    SevorakSevorak Registered User regular
    edited March 2009
    Turkey, and pepper jack cheese toasted on sourdough bread. Add some Ortega chilies, fresh Avocado, and any standard condiments you want. I usually do lettuce, mayo, and onions.

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    bruinbruin Registered User regular
    edited March 2009
    Mother fucking sprouts

    sprouts_MH.jpg

    And I'll second sliced cucumber

    bruin on
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    AtheraalAtheraal Registered User regular
    edited March 2009
    Make a BLT on a toasted bagel, with guacamole spread on both sides before you put the fixings on.

    Or get some pitas and hummus, toss in some big slices of avocado, some cheese and whatever else you might have on hand.

    edit: ruzkin's right on, any kind of chili taste goes great with avocado.. I'd probably toss some hot sauce and jalapenos in the pita.

    Atheraal on
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    EskimoDaveEskimoDave Registered User regular
    edited March 2009
    Just do what I used to do back in high school. Put whatever you can fucking find on a sandwich.

    I've had a sandwich that had a banana, marshmellows, bacon, ketchup, and sprinkles on it. There was more shit. It was also fucking delicious.

    EskimoDave on
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    Al_watAl_wat Registered User regular
    edited March 2009
    Thats fucking disgusting.

    Al_wat on
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    LifeVirusZEROLifeVirusZERO Registered User regular
    edited March 2009
    Al_wat wrote: »
    Thats fucking disgusting.

    I agree. What did you use for bread? Caramel rice cakes? Graham crackers?

    LifeVirusZERO on
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    SzechuanosaurusSzechuanosaurus Registered User, ClubPA regular
    edited March 2009
    EskimoDave wrote: »
    Just do what I used to do back in high school. Put whatever you can fucking find on a sandwich.

    I've had a sandwich that had a banana, marshmellows, bacon, ketchup, and sprinkles on it. There was more shit. It was also fucking delicious.

    Honestly, this is how sandwiches should be made.

    None of this 'recipe' bullshit. You make a sandwich with what you've got. If you like the way it tastes, in it goes. I'd hope you'd have more savoury options in your cupboards but hey ho.

    Szechuanosaurus on
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    SzechuanosaurusSzechuanosaurus Registered User, ClubPA regular
    edited March 2009
    So I just had a Coronation Chicken, Jalapeños and Bacon sandwich. It would taste just dandy with a bit of Avocado.

    Szechuanosaurus on
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    necroSYSnecroSYS Registered User, ClubPA regular
    edited March 2009
    There's a deli in Oakland that makes incredible turkey, bacon, and avocado sandwiches.

    They don't use sliced turkey, they use small pieces of actual turkey. They mash/whip up the avocado so it's nice and creamy. They use mayo liberally. And they use thick-cut bacon (usually 3 strips).

    The bread is basic deli white, but my god. Those sandwiches.

    necroSYS on
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    RikushixRikushix VancouverRegistered User regular
    edited March 2009
    necroSYS wrote: »
    There's a deli in Oakland that makes incredible turkey, bacon, and avocado sandwiches.

    They don't use sliced turkey, they use small pieces of actual turkey. They mash/whip up the avocado so it's nice and creamy. They use mayo liberally. And they use thick-cut bacon (usually 3 strips).

    The bread is basic deli white, but my god. Those sandwiches.

    I am salivating just thinking of that.

    Rikushix on
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    DeadfallDeadfall I don't think you realize just how rich he is. In fact, I should put on a monocle.Registered User regular
    edited March 2009
    Wheat tortilla. Cream cheese spread. Avocado, turkey, tomato slices, roasted red peppers (the kind in the jar), pepper jack cheese, spinach leaves.

    If you want to get real ballsy, sautee some thin pear slices in some honey and stuff those in.

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    vonPoonBurGervonPoonBurGer Registered User regular
    edited March 2009
    Rikushix wrote: »
    grilled in a panini grill.
    I got one of these for christmas a couple years ago. When I opened it, on the outside I was saying "wow awesome (big grin)", but on the inside I was saying "man, I'm never gonna fuckin' use this thing". I was so wrong. So. Wrong. Just about any sandwich or wrap is better when toasted in a panini grill / sandwich press.

    Edit: Oh, one of my favorite thing to do in the panini grill, totally stolen from a restaurant I used to go to for lunch:

    - grilled chicken, cut into strips
    - feta cheese, cubed
    - tomato, diced
    - mashed potato. yes, actual mashed potato.
    - lotsa roasted red pepper dip mixed into the mashed potato

    It's no good if it's not done in the panini grill though. The heat from the grill melts the feta, so instead of getting chunks of tasty feta surrounded by bland mashed potato, you get this tasty roasted red pepper and feta infused potato-y filling. It's pretty awesome.

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    RikushixRikushix VancouverRegistered User regular
    edited March 2009
    Rikushix wrote: »
    grilled in a panini grill.
    I got one of these for christmas a couple years ago. When I opened it, on the outside I was saying "wow awesome (big grin)", but on the inside I was saying "man, I'm never gonna fuckin' use this thing". I was so wrong. So. Wrong. Just about any sandwich or wrap is better when toasted in a panini grill / sandwich press.

    Edit: Oh, one of my favorite thing to do in the panini grill, totally stolen from a restaurant I used to go to for lunch:

    - grilled chicken, cut into strips
    - feta cheese, cubed
    - tomato, diced
    - mashed potato. yes, actual mashed potato.
    - lotsa roasted red pepper dip mixed into the mashed potato

    It's no good if it's not done in the panini grill though. The heat from the grill melts the feta, so instead of getting chunks of tasty feta surrounded by bland mashed potato, you get this tasty roasted red pepper and feta infused potato-y filling. It's pretty awesome.

    God, panini grills are amazing. I haven't been able to appreciate their full potential yet. At university I live with four other friends in a house and we share groceries, for the most part. We have the next best thing to a panini grill, a george foreman (which is next to godliness in itself), but making whatever you want on a whim is usually restricted by what's in the fridge. Which often isn't much, with four hungry housemates. But I'm moving out for next year to an apartment of my own, one that's much closer to the nearest supermarket, and I am literally salivating at the thought of buying and consuming Whatever. I. Want.

    And that sandwich sounds so good. I find feta to be a fairly good "combination" ingredient - there are so many other types of foods that it works well when paired with.

    spoilered for tangent:
    Speaking of which (feta, namely), and this is off-topic since it's about pizza and not sandwiches, I went to Woodenheads Sunday night with a friend of mine for dinner. It's one of my favourite restaurants ever. What's most impressive is that this place is basically a bistro - fine dining, fast (and I mean fast) service, has a great ambiance, and the place is always packed - and yet it's ridiculously inexpensive. They serve a whole bunch of stuff: tapas, lots of Mediterranean and other foreign entrees, very fine salads, and paninis (!), not to mention a impressively long list of wines and champagnes, and a wonderfully diverse selection of domestic and import beers. But what they are most loved for is their gourmet pizza. A pizza, which is definitely large enough to constitute a full meal, averages about 12 or 13 bucks. The cheapest pizza they offer is 6.60. The most expensive is 17 bucks.

    My favourite? The Arrogosta: curried lobster veloute, portabello mushroom, balsamic grilled red onion, and smoked salmon. $12.50.

    12.50 for a thin crust pizza that has smoked salmon, portabello mushrooms, balsamic onions, and reduction of curried lobster.

    It's friggin' insane.

    The best part is, they list about 30 pizzas or so, but they're all just combinations of their ingredients that are given names. They list every single ingredient and you can build your own pizza.

    Seriously. Where else could you get a pizza with pesto, eggplant, scallops, asiago cheese, pine nuts, and CORN on it? Where else?! Nowhere, that's where.


    The ONLY flaw with the place is that they don't have any bacon :x

    ANYWAY. What I was going to bring up, before I got on this very impassioned tangent, was that my friend had a pizza called the Dynamo. And I really, really wished I had ordered that instead of what I got, because I tried one bite of hers and it was fucking amazing.

    Dynamo (pesto, roasted roma tomatoes, feta, smoked chicken, honey drizzle). $16.50.
    I have never tasted such decadence from the combination of pesto, feta, and honey drizzle. It was so ridiculously good I thought it was some sort of trick. It's the perfect mixture of sweet and savoury. And I don't even like honey.

    Here's the site, you should check it out: http://www.woodenheads.ca/
    And on the off-chance you're ever in Kingston...now you know where to stop by for dinner :)

    edit: I found someone's blog post about the different pizzas they tried, complete with pictures: http://agluttoninkingston.wordpress.com/2008/07/14/woodenheads-gourmet-pizza-simply-wow/ And yeah, I've had the Nonna Mela, it's so ridiculously sweet but if you save it and take what you don't eat home it makes the best cold pizza breakfast in the world.

    Rikushix on
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    KajustaKajusta Registered User regular
    edited March 2009
    Kajusta on
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    necroSYSnecroSYS Registered User, ClubPA regular
    edited March 2009
    Rikushix wrote: »
    Rikushix wrote: »
    grilled in a panini grill.
    I got one of these for christmas a couple years ago. When I opened it, on the outside I was saying "wow awesome (big grin)", but on the inside I was saying "man, I'm never gonna fuckin' use this thing". I was so wrong. So. Wrong. Just about any sandwich or wrap is better when toasted in a panini grill / sandwich press.

    Edit: Oh, one of my favorite thing to do in the panini grill, totally stolen from a restaurant I used to go to for lunch:

    - grilled chicken, cut into strips
    - feta cheese, cubed
    - tomato, diced
    - mashed potato. yes, actual mashed potato.
    - lotsa roasted red pepper dip mixed into the mashed potato

    It's no good if it's not done in the panini grill though. The heat from the grill melts the feta, so instead of getting chunks of tasty feta surrounded by bland mashed potato, you get this tasty roasted red pepper and feta infused potato-y filling. It's pretty awesome.

    God, panini grills are amazing. I haven't been able to appreciate their full potential yet. At university I live with four other friends in a house and we share groceries, for the most part. We have the next best thing to a panini grill, a george foreman (which is next to godliness in itself), but making whatever you want on a whim is usually restricted by what's in the fridge. Which often isn't much, with four hungry housemates. But I'm moving out for next year to an apartment of my own, one that's much closer to the nearest supermarket, and I am literally salivating at the thought of buying and consuming Whatever. I. Want.

    And that sandwich sounds so good. I find feta to be a fairly good "combination" ingredient - there are so many other types of foods that it works well when paired with.
    Speaking of which (feta, namely), and this is off-topic since it's about pizza and not sandwiches, I went to Woodenheads Sunday night with a friend of mine for dinner. It's one of my favourite restaurants ever. What's most impressive is that this place is basically a bistro - fine dining, fast (and I mean fast) service, has a great ambiance, and the place is always packed - and yet it's ridiculously inexpensive. They serve a whole bunch of stuff: tapas, lots of Mediterranean and other foreign entrees, very fine salads, and paninis (!), not to mention a impressively long list of wines and champagnes, and a wonderfully diverse selection of domestic and import beers. But what they are most loved for is their gourmet pizza. A pizza, which is definitely large enough to constitute a full meal, averages about 12 or 13 bucks. The cheapest pizza they offer is 6.60. The most expensive is 17 bucks.

    My favourite? The Arrogosta: curried lobster veloute, portabello mushroom, balsamic grilled red onion, and smoked salmon. $12.50.

    12.50 for a thin crust pizza that has smoked salmon, portabello mushrooms, balsamic onions, and reduction of curried lobster.

    It's friggin' insane.

    The best part is, they list about 30 pizzas or so, but they're all just combinations of their ingredients that are given names. They list every single ingredient and you can build your own pizza.

    Seriously. Where else could you get a pizza with pesto, eggplant, scallops, asiago cheese, pine nuts, and CORN on it? Where else?! Nowhere, that's where.


    The ONLY flaw with the place is that they don't have any bacon :x

    ANYWAY. What I was going to bring up, before I got on this very impassioned tangent, was that my friend had a pizza called the Dynamo. And I really, really wished I had ordered that instead of what I got, because I tried one bite of hers and it was fucking amazing.

    Dynamo (pesto, roasted roma tomatoes, feta, smoked chicken, honey drizzle). $16.50.
    I have never tasted such decadence from the combination of pesto, feta, and honey drizzle. It was so ridiculously good I thought it was some sort of trick. It's the perfect mixture of sweet and savoury. And I don't even like honey.

    Here's the site, you should check it out: http://www.woodenheads.ca/
    And on the off-chance you're ever in Kingston...now you know where to stop by for dinner :)

    edit: I found someone's blog post about the different pizzas they tried, complete with pictures: http://agluttoninkingston.wordpress.com/2008/07/14/woodenheads-gourmet-pizza-simply-wow/ And yeah, I've had the Nonna Mela, it's so ridiculously sweet but if you save it and take what you don't eat home it makes the best cold pizza breakfast in the world.
    (USER WAS INFRACTED FOR THIS PIZZA)

    necroSYS on
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    necroSYSnecroSYS Registered User, ClubPA regular
    edited March 2009
    Also, sprouts do not belong on a good sandwich.

    Sprouts belong in the garden of Satan.

    necroSYS on
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    RikushixRikushix VancouverRegistered User regular
    edited March 2009
    necroSYS wrote: »
    Also, sprouts do not belong on a good sandwich.

    Sprouts belong in the garden of Satan.

    (USER WAS INFRACTED FOR THESE SPROUTS)

    Rikushix on
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    RikushixRikushix VancouverRegistered User regular
    edited March 2009
    Seriously though, sprouts are only good on "soft" sandwiches. Like the little crustless sandwiches that one would get with welsh or british high tea. Tuna is about the only thing that is ideally paired with sprouts, in my opinion, and I'm not a big fan of tuna anyway.

    Rikushix on
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    Al_watAl_wat Registered User regular
    edited March 2009
    I think I could deal with sprouts on a certain kind of sandwich.

    One kind of sandwich I really like are Reubens. I've never really come up with a way to enhance them other than adding dijon mustard... which may or may not already be a main ingredient. I guess the main issue is; what goes well with sourkraut?

    Al_wat on
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    necroSYSnecroSYS Registered User, ClubPA regular
    edited March 2009
    Al_wat wrote: »
    I think I could deal with sprouts on a certain kind of sandwich.

    One kind of sandwich I really like are Reubens. I've never really come up with a way to enhance them other than adding dijon mustard... which may or may not already be a main ingredient. I guess the main issue is; what goes well with sourkraut?

    Ugh, mustard reubens.

    A reuben should be corned beef (no pastrami, you philistines!), Bavarian sauerkraut, russian dressing, and New York rye.

    THAT'S IT.

    necroSYS on
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    necroSYSnecroSYS Registered User, ClubPA regular
    edited March 2009
    Rikushix wrote: »
    necroSYS wrote: »
    Also, sprouts do not belong on a good sandwich.

    Sprouts belong in the garden of Satan.

    (USER WAS INFRACTED FOR THESE SPROUTS)

    At least it was topical. Go make a pizza advice thread and run off at the mouth about your pizzas.

    necroSYS on
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    DarkewolfeDarkewolfe Registered User regular
    edited March 2009
    Absolutely everything in the world goes with sauerkraut.

    Of course, I'll happily eat kraut cold out of the can when I'm hungry.

    Darkewolfe on
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    voodoosporkvoodoospork Registered User regular
    edited March 2009
    Turkey.
    Sliced avocado.
    Cream cheese.
    Mayonnaise.
    Bacon.
    Alfalfa sprouts.
    Dab of salsa.
    Very lightly toasted wheat bread.

    That is hell of a sandwich.

    voodoospork on
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    RikushixRikushix VancouverRegistered User regular
    edited March 2009
    necroSYS wrote: »
    Rikushix wrote: »
    necroSYS wrote: »
    Also, sprouts do not belong on a good sandwich.

    Sprouts belong in the garden of Satan.

    (USER WAS INFRACTED FOR THESE SPROUTS)

    At least it was topical. Go make a pizza advice thread and run off at the mouth about your pizzas.

    If you have to resort to snide comments to "remind" me of the rules, you're no better than I am for not following them. You might as well have gotten a moderator to do the reminding for you. Attempts at being clever or snappy just drag it out painfully. Direct and to the point is best.

    I'll go edit that now, as I should have before.

    Rikushix on
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    necroSYSnecroSYS Registered User, ClubPA regular
    edited March 2009
    Turkey.
    Sliced avocado.
    Cream cheese.
    Mayonnaise.
    Bacon.
    Alfalfa sprouts.
    Dab of salsa.
    Very lightly toasted wheat bread.

    That is hell of a sandwich.

    I'd agree with everything but the evil shit in bold. I think turkey would be a good substitute, especially since the sandwich is really light on decent protein and really heavy on fat, some of it good (avocado), but more of it bad (bacon, cream cheese, mayo).

    necroSYS on
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    ASimPersonASimPerson Cold... and hard.Registered User regular
    edited March 2009
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    ASimPerson on
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    AresProphetAresProphet Registered User regular
    edited March 2009
    necroSYS wrote: »
    Also, sprouts do not belong on a good sandwich.

    Sprouts belong in the garden of Satan.

    Sprouts are often used poorly.

    They are dry and have a rough texture. You can alleviate this by pre-mixing sprouts with the spread/dressing that is to go into the sandwich. Anything mayo-based works great, as does anything oily (a simple vinaigrette with mustard/oil/vinegar is a great sandiwhc addition).

    Guac would work less well since it tends to be too thick for mixing.

    But just throwing a big chunk of sprouts in your sandwich is asking for trouble. You must use it properly. Sandwiches are as much about texture as they are about taste. Which is why tomatoes are such a terrible sandwich ingredient, they are completely incompatible with cold cuts when it comes to sandwich structure. You just get a big slippery mess.

    AresProphet on
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    DelzhandDelzhand Hard to miss. Registered User regular
    edited March 2009
    Kajusta wrote: »

    That was just on last week. It inspired me to go grocery shopping and upgrade my default "processed lunchmeat on whole grain" to "fresh lettuce, mayo, honey mustard, bread&butter pickles, smoked provolone, fresh deli ham on california rye".

    Delzhand on
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