- 4 slices Sourdough, thinly sliced
- 1 (8-ounce ball) mozzarella, sliced into 6 slices
- 1 large tomato
- 1 ripe avocado, cut into thin slices
- 6 slices dill pickles, sliced lengthwise
- 1 handful favorite chips
- 1/4 cup mayo
- 1/2 cup zhoug
I love pickles and I love sourdough. This sandwich was created late at night with the leftovers of other chefs taking part in Rokerthon. I was hungry after a long day of shooting and had a bunch of random ingredients lying around, so this sandwich was born — and it's delicious. It's like a vegetarian Cuban sandwich dipped into the Mediterranean.
Technique tip: Slice tomatoes and let sit on paper towels for a few minutes to soak up juices. Add potato chips inside of sandwich right before eating.
Swap option: Use your favorite cheese (Muenster and Swiss would be delish!). You can also swap out the bread if you don't have sourdough. Zhoug is a Middle Eastern spicy cilantro sauce and is sold in specialty grocery stores. If you don't have any or can't find it, it's super easy to make! Blend up garlic, cilantro, jalapeño, cumin, red pepper flakes, salt and olive oil or simply use another hot sauce.
Preheat a nonstick skillet over medium heat.2.
Spread mayo evenly on one side of all 4 slices of bread. Add bread, mayo-side down to skillet and toast until lightly golden, about 4 minutes, but feel free to check it before that.3.
Add tomato slices to a piece of paper towel to soak up extra moisture.4.
Spread zhoug to the top of the bread.5.
Add the slices of mozzarella to the bread: 2 slices on the bottom piece, 1 on the top.6.
Add tomato slices to the bottom piece of bread, followed by the pickles.7.
Fan out avocado slices on top of the zhoug, on the top piece of bread.8.
Add top piece of bread to the bottom to assemble the sandwich and lightly press. Toast both sides of the bread until deeply golden and cheese is warmed. Toast it longer over lower heat if you want melted cheese.9.
Right before eating, open the sandwich up, stuff it with chips and put it back together.