Yesterday, I made a sandwich for lunch.

(I also threw away two dozen old magazines. And made a donation pile for Goodwill. And listed things to sell on Amazon and eBay.)

Here is how the sandwich part went.

1. I took two pieces of bread, covered one with sliced raw cheddar and stuck them in the 350-degree oven for a little while (maybe five to ten minutes).

bread and cheddar

2. I sliced an avocado in half, removed the pit, sliced the flesh while it was still inside the skin.

add avocado

3. When the bread was good and toasted and the cheese all melty, I put avocado slices on the plain piece.

building the sandwich

4. I sliced a big, fat, juicy red tomato into slices.

add tomato

5. Lettuce (aka mixed greens) goes on top of the avocado, then tomato, then salt and pepper—they’re key.

add lettuce and tomatoes

6. I wanted to add sprouts, but all I could find at Trader Joe’s were microgreens. They’re fun.

add sprouts or microgreens

7. The cheesy piece of bread goes on top, and BAM.

top the sandwich

8. Pure deliciousness.

ALT sandwich plus sprouts and cheddar

Happy Thursday. Happy simplicity.

Hope you have a few good things—like sandwiches or clean shelves or very basic, unremarkable blog posts—to stop and enjoy today.

Shanna Mallon

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 24 Comments

  1. Elise

    It’s amazing how really simple, fresh food can be just as satisfying as a meal that takes hours to prepare. Last night I had an Asian-inspired salad with avocado that this sandwich is reminding me of. The ALT sounds delicious too!

  2. Shannalee

    Jacqui, Pretty sure it was a conversation with you that prompted me to pull out the Polaroid. So thank you!

    Ginger, When Tim and I made these over the New Year’s holiday, it was with turkey bacon. Excellent! Try it! : )

    Joanna, Right? I love them!

    Elise, So true. I love how you said that.

    Leslie, Definitely! Do it!

    Lisa, It was an organic one from Whole Foods. They’re never quite the same in winter, but it was good. : )

    Anne, If you stuff them in a sandwich, you don’t even notice!

    Sis, Good! Hope you enjoy!

    Jenny, Maybe a GF bread?

    Antonietta, Great minds think alike!

    Tim, Thank you for the inspiration!

    Food Hound, Ha! Well add the B! Enjoy!

  3. Amrita

    Alright, this may sound weird….but even though your sandwich looks like I can have a million of those for lunch, what I’m truly loving is that semi-transparent cutting board you have. We used to use glass exactly like those back in architecture school while making models!

    P.S.:- Lan, I agree with you in all totality.

  4. Pingback: honey&salt » Archive » mayonnaise

  5. Pingback: Leafy Sprouts Salad with Sorghum Chili Vinaigrette | A Literary Cookbook | Food Loves Writing

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