Avocado Sandwich Idea

Over the weekend while the mister and I got snowed-in from Storm Jonas, and were limited with whatever fresh produce was remaining in our kitchen, I was determined to not let the weather dampen our spirits. Personally, it was quite the contrary for us, since it was our first winter with snow in 2 years since relocating to Singapore and New York. So we actually didn’t let Storm Jonas keep us cooped up at home.

And while I started drafting this post, the mister and I got into a debate about brunch and what sort of meal types do brunch. See, I am definitely more of a breakfast type and will eat eggs all day, every day, and every night. Menus with griddle deadlines kill me. Don’t tap your watch at me — I am damn well aware of “what time it is,” and if the diner around the corner can handle my toast-centric order, then that’s that. Give me pancakes, bagels, waffles, bacon, oatmeal, cereal, some home fries and smoothies…

Suddenly it dawned on me that this may be the first time I’m not speaking to the majority: who doesn’t love hash browns, but there’s a very real chance you consider yourself a lunch person.

The typical lunch types enjoy hour long breaks midday to enjoy the kind of meal that actually requires two utensils instead of one. Or conversely, none: sandwiches pair best with two hands. The lunch type enjoys packing for picnics on the weekend, refuse to call a salad after noon on a Sunday “brunch” and they can handle a glass of wine at 1 PM without getting all weird.

Anyways I digress.

So with one avocado in hand, and some eggs, ham, mushrooms, tomatoes, spinach, lettuce, mozzarella cheese, and random spreads, (obviously most of the ingredients were left overs from other dishes), I had to make-do without giving off the leftover impression. While getting ideas from Food Network I decided to incorporate them all to my brunch mashup sandwich.

So here is my avocado sandwich idea;

  • 1 avocado, peeled, pitted, and sliced
  • 2 tablespoons butter (with chives), room temperature
  • 6 slices white or wheat bread, toasted
  • 4 leafs of romaine lettuce
  • 1/2 mushroom, thinly sliced
  • 4 teaspoons extra-virgin olive oil
  • 2 large eggs *
  • 1 small onion, finely chopped *
  • 1 (10-ounce) spinach, washed, all excess water squeezed out, chopped for eggs *, and fresh leaves to use in sandwich
  • 2 slices of buffalo mozzarella cheese
  • 2 thinly sliced camembert cheese
  • 4 slices tomato
  • 4 slices of ham
  • Salt
  • Freshly ground black pepper

* the only one that needs extra work is mixing the eggs, chopped spinach and diced onions and frying it on a pan/skillet.

Oh – and while I was digressing, I realized I am also half the dessert type, but there are also the appetizer type, wine-before-meal type, salad-only-but-steals-fries-off-others type, quinoa-and-kale-snob type, glutted-free-junkie type, lies-about-allergies-to-avoid-the-weird-looks type, and bread-basket-exclusive type, too.

Which brings me to my next point, you know what I’m going to ask you next right? Which meal type do you consider yourself to be? (And of that category, what’s your favorite food?)

Be bold in your assertions but try not to fight about this, either. I literally just did done the dishes.

Yvette xo