The Ace Hotel New York has the groundbreaking sandwich shop No. 7 Sub, while the Ace Hotel Palm Springs has King's Highway diner, which isn't known for its sandwiches, but I got one there anyway. Specifically, the Breakfast ALT, which last Saturday called out to me as the perfect food bridge between breakfast and lunch.
Like my beloved BLTAE (pronounced BLT-tay), this BLT tosses egg and avocado into the mix, served on a brioche bun. Given that Ace put the "A" first in the name, I found the avocado on mine somewhat paltry compared to my dining companions', so I asked for extra.
They gave me a bowlful, and I fixed it up quite nicely. See what it looked like before the extra avocado after the break.
No samosas were used in the making of these sandwiches, but the essence of the Indian appetizer came through in the yumminess. We started with Vegetable Masala Burgers and country-white rolls from Trader Joe's, then added tomatoes, sauteed onions, and avocado.
Made with potatoes and Indian spices, the patties tasted just like samosa filling, while the bread provided the crusty vehicle. Some sprouts and Dijon turned it into a handy package. If only we'd had some chutney.
If you thought leftover sandwiches couldn't get weirder than pulled pork and zucchini, think again. These fillings were so bizarre, I wasn't even sure if I'd be able to dig in without total disaster ensuing. But not only was it edible, it was worth repeating.
Like most leftover sandwiches, this one started with a yummy dinner: cod sauteed with broccolini, fennel, and carrots and served in a light broth. Come sandwich time, I combined the leftover vegetables with sliced avocado and served it on Acme's olive bread with a bit of Dijon. The salty tang of the olives was the perfect counterpunch to the sweetness of the fennel and carrots, with the avocado bridging the gap. Truly a flavor explosion.
Between the Bread loyalist Lizzy (who you may remember from her amazing leftover turkey sandwich) has gotten the turkey-sandwich-at-work bug. And she's come up with an innovation I have yet to dabble in:
I have been making sandwiches a lot at work lately (a great way to save money and eat healthy). The sandwich I have made four times this week is turkey, avocado on wheat bread. Today, I ran into a little problem that happens to all of us sandwich eaters: there were three pieces of bread left in the bag, two of which were the super thin end pieces.
So what did she do? "I decided to just use all pieces and simply layer the avocado and turkey throughout. The result was a tasty, triple-decker sandwich! I mean, we have all seen it with the Big Mac and the Club, but I have never made a sandwich like this before, nor thought to do it. Have you ever made a layered sandwich?"
Now that she mentions it, I don't think I have! Anyone else?
I've said before that I could write a whole blog about sandwiches I make with fodder from Trader Joe's. The grocer always seems to have some new sandwich-worthy ingredient, from naan to carnitas to this spicy ranchero egg white salad.
In theory, packaged egg salad may sound like a bad idea, but this was fresh, flavorful, and surprising — like a cross between good, old-fashioned Southern pimiento cheese and a lighter version of the egg salad you love. Here's more on how I made it.
I often avoid meat sandwiches at
Estela's for two reasons. One, because the sandwiches are so delicious, I always finish them even if I feel grossly full, and the meatless ones are less filling. But mostly because the veggies are just too fresh and wonderful to pass up.
I usually order No. 24,
the carrot, which comes with shredded carrot, dill havarti, and avocado. But last time, I got the more decadent No. 32, with the same mix of veggies but sundried tomato pesto (that orangey red spread on the bottom), cheddar, and smoked gouda. There was enough cheese on there for two more sandwiches. And yes, I ate it all.
My mom recently spent two weekends hanging out in the wilderness, which is rare for her. I was touched that on both excursions, she served my beet, avocado, and goat cheese sandwich, hands down one of my favorite inventions.
The first time, she pretty much made the sammies on the tailgate of a truck, dressing the greens with raspberry vinaigrette — yum! — but forgetting the avocado. The second time she remembered the avocado but says the first attempt was still tastier. Check out technicolor photos of the sandwich, plus the backwoods prep.
After enjoying my fair share of sandwiches at 'Wichcraft, I finally whipped up one of the recipes from the 'Wichcraft cookbook. Inspired by a salad popular in Sisha Ortuzar's native Chile, this celery, avocado, and goat cheese concoction looked easy, summery, and delicious. Plus, I was intrigued by the use of celery in a sandwich.
I have sampled many sandwiches at Ike's Place — most recently the Sometimes I'm a Vegetarian (mushrooms, marinated artichokes, pesto, and swiss — yum!) and the MILF (chicken, ranch, Frank's Red Hot sauce, and jalapeño poppers!). But my no-fail favorite is the We're Just Friends.
This comparatively simple sandwich succeeds mostly because of the succulent, orange-glazed shredded chicken, its sweetness situated next to pepperjack cheese and just-right avocado. I get it with everything, which includes lettuce, tomato, pickles, onions, banana peppers, and Ike's famous "dirty sauce." See some more photos, and find out how We're Just Friends got its name.
My friend Kate and I have a sort of unofficial avocado exchange program at work. If one of us has extra avocado, we take it off each other's hands. I was especially excited the other day when Kate offered me an avocado about to go bad, since avocado equals instant sandwich excitement.
Also, that day, I had no turkey for my daily turkey sandwich. No turkey in residence at the sandwich condo! I did, however, have heirloom tomato, swiss cheese, cucumber, romaine lettuce, fresh basil, and sprouts. Along with the avocado, it was a decadent vegetarian delight.
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