It’s funny how you completely overlook the things you’ll miss most about a place until you’re gone.
For me that is currently sandwiches.
Yes sandwiches is what I miss about being home and having my own apartment. Who would have guessed? I don’t even like bread and only occasionally treated myself to sandwiches at home since I was always counting calories in the evil flour products. And now? Oh what I wouldn’t do for a home made turkey avocado sandwich. So good and definitely nowhere in sight for me as I frolick through Asia and couchsurf or stay in hostels. I wouldn’t even know where to find turkey cold cuts over here and I have yet to see a single avocado in China.
Since D and I regularly have 9+ hour walking days when we’re out sightseeing, being able to bring snacks or a lunch is crucial. Back home I was a master snack or picnic maker. Before any of our day trips I would have the cooler packed with all sorts of home made goodies – cookies, sandwiches, dips, crackers, fruit, – the list goes on. Now we’ve been reduced to bringing bananas, clementines, peanuts and crackers with us on our excursions. This is actually an upgrade from our initial unhealthy snack purchases – chips, pastries, and cookies.
If only I had a kitchen and all the necessary ingredients to make a killer sandwich – our outings would be so much better. Just the thought alone of biting into crisp slightly toasted french bread loaded with fresh avocados and tomatoes, a few slices of turkey and some alfalfa sprouts with pesto to finish it off just makes me want to drool.
For all you out there with a kitchen and some delicious cold cuts, make a sandwich immediately – at least so I can live vicariously through you, until I find a better alternative to peanuts for a picnic.
- 6 inch piece of french baguette, cut in half
- 1/2-1 tablespoon mayonnaise
- 1-2 tablespoons basil or sun-dried tomato pesto
- 6 slices of turkey cold cuts
- handful of alfalfa sprouts
- 1/4 avocado, sliced
- 1/4 tomato, thinly sliced
- Lightly toast each bread slice.
- Spread mayonnaise on one bread slice and pesto on the other. Add turkey, alfalfa sprouts, tomato and avocado. Top with other bread slice,