May
10
My friend Meg, talented rare map and book collector by day (check her out at Webster\’s Fine Books and Maps) foodie by night, sent me her latest sandwich creation. I adore a good sandwich and always appreciate when someone sends me their new find.
Lately I’ve been stuck on rice roll ups. I load them up with a mix of funky rice (hooked on Lundberg rice mixes) , sometimes add a handful of cooked beans, always cheese (of course), lashings of mayo, pinches of ground cumin and a few spoonfuls of salsa….rolled, then heated in a tortilla. Tres good, but I’ve had that almost every day now for about 10 days. Time to go back to the bun I think.
Meg’s creation has brought me out my rut. I automatically like anything that involves avocado plus she added a few good secret ingredients:
Creamy avocado mashed with grated carrot, cilantro (I only had chives) and the 2 secret ingredients…….sambal olek and rice vinegar. Simple, fresh and flavourful. The vinegar added tang that tamed the fiery chili paste. And the carrot was brilliant. I always have a bunch in my fridge and they tasted so sweet and crunchy – have forgotten about carrots. Feels like I found an old friend!
Lacking any fresh bread in the house, I scooped up the delicious mash with tortilla chips left over from last night’s nacho/movie fest. Meg squished hers into a pita, which I thought would be pretty good too…although I’d add shredded romaine for a little crunch or a handful of those crispy fried shallots you can buy in China Town. Ohhhhh, some shredded crab or tiny shrimp might be good too. Now I’ve gone and ruined her beautiful simplicity! When it comes to the art of the sandwich, how do you draw the line?
