For me, one of the elements of a good sandwich is relevance. What do I mean? Each element brings something necessary to the sandwhich: the spread might serve to unite disparate flavors, the fried onions to give flavor and also add needed texture etc. Nothing must be superfluous. Sometimes I fail in the relevance battle because I am outvoted by Anders for whom there is never just enough… in his sandwhich world view, there is always this little bit more that can be added. As you can imagine, between my relevance approach and his delight in superfluity, we often need the United Nations to mediate our sandwhich choices. Sometimes I win. This little one is one such victory.
I still had some of that aged goat brie left over from our recent Denmark trip and wanted to do something with it. Enter inspiration from a trip to Henry’s. They had watercress on sale – something I rarely see. Years ago, I had my first taste of watercress and loved the slightly pepper flavor. How could I not? (I am Jamaican, after all). This was my shopping Aha moment. I could pair this peppery salad veggie with the mild brie and top it with some avocado and sprouts (also on sale). Ever had one of those Aha shopping moments? When you know with absolute certainty that something you had never tried before will be as perfect in execution as in the imagination? This was mine for the week and I am happy to report that the taste was as good as I hoped.
- 2-3 cloves roasted garlic
- 2 oz brie (thinly sliced)
- 1/4 medium sized avocado, sliced
- 1/2 ciabatta roll
- vinaigrette dressing
Lightly toast the bottom half of the roll. Dress the watercress with viniagrette (not too much, you still want to retain the peppery taste) and add to the bread. Add avocado slices in single layer and top that with the slices of brie. Sprinkle with more vinaigrette and add sprouts, also sprinkled with vinaigrette. Grab a knife and fork and enjoy.
Some greens (What type)