Every summer has its sandwich. In 2020, it was a pesto fried-egg situation. When I started dating my boyfriend, he introduced me to the camping delicacy that is the sausage sandwich (still one of my most viral TikToks). Joy Wilson put me onto her Road Trip Sandwich with turkey or chicken, smoked gouda and pepper jelly that didn’t make it an hour outside the Bay before we dug in.
I definitely do not eat enough sandwiches. I’m more of a bowl girl. But every summer I get into a little groove, keeping the house stocked with good bread (Acme’s Herb Slab, for the locals) and a fun new condiment or spread.
I love the idea of a classic California “hippie” sandwich. Bi-Rite Market in SF makes a very good one with shredded veggies and aioli. For this version, I layered smashed avocado, herbed goat cheese, thinly-sliced summer vegetables and microgreens. Sounds fancy but I often see them at Trader Joe’s near the herbs. A quick sniff (be discrete, OK) will tell you if they’re fresh. They’re often fresher than sprouts, the classic addition to a hippie sando but notoriously perishable. I’m talking, use within a day. Should I grow my own? I digress.
This is a no-recipe recipe which feels just right this time of year. Also, I’m meticulously testing 125 of them for my book, so I needed a little break.
Note, I developed this sandwich for a client, Material Kitchen, for their social media, but this post is not sponsored. As an aside, I do love their line and earn a small commission when you shop. Use code CLARE20 for 20% off.
CURED (my new fave low-dose gummies): Use CLARELANGAN for 15% off
Laundry Sauce: Use CLAREL-15 FOR 15% off
ENZO Olive Oil: Use ONCOOKING10 for 10% off
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