I love sandwiches. So much so that I have a dream of one day running my very own sandwich shop. A small operation; making only a handful of great sandwiches. And serving alongside Tim’s Cascade potato chips and ice cold Arnold Palmer’s.
The idea for this particular sandwich came to fruition on one of the best jobs I’ve had the pleasure of working on. It was a travel job, which took our film crew up and down the east coast. From Connecticut, New Jersey, New York, Pennsylvania, Maryland, D.C., Virginia, North Carolina, South Carolina and Florida. So many sights were seen, so many characters met along the way.
It was our last day in Duck, NC. We had spent our time filming some beautiful shots around Kitty Hawk and Cape Hatteras. Took a couple trips to the Brew Thru’s, feasted on BBQ at Pigman’s, threw a 30th birthday for our Production Manager, and starred out at the night sky over the ocean every night.
We had had a great time. But now it was time to make lunch out of what was left in the fridge. A true smorgasbord. There were some veggies, a few slices of bread, feta and a handful of rouge condiments. So we took that feta and mashed it with some mayo. Stacked up some sliced veggies on some bread and slathered on the feta mayo. That’s where the Summer Sammie was born.
When picking out your feta, please do yourself a favor and get good quality feta. Life is too short to eat rubbery, flavorless feta. Visit your local cheese shop and see what they have in store.
2 slices of quality bread
1 TB mayo
3 TB crumbled feta
1 TB lemon juice
zest of half a lemon
1 small tomato
few slices of avocado
handful of sprouts
makes 1 sandwich
In a small bowl combine mayo, feta, lemon juice and zest. Mash with a fork until fully combined.
Lay out both slices of bread.
On one slice, spread out the feta mayo.
On the other slice spread a thin layer of Dijon.
Place avocado slices on top of the Dijon and lightly mash with a fork. Layer tomato slices on top of avocado. Sprinkle a pinch of salt over tomatoes.
Lay cucumber slices on top of feta mayo. Top with sprouts.
Quickly and carefully bring both sandwich sides together. Slice down the middle and enjoy.