About seven years ago, I found myself standing in front of the open fridge. It was one of those excruciatingly hot, Arizona days, & a friend & I had just come back from hiking up Camelback Mountain.
So. Sweaty, exhausted, red from the heat & starving, I stood there staring at the contents of my Aunt’s fully stocked ice-box. I swear, she always had the best contents in her fridge.
I’m not sure what came over me in that moment, maybe it was complete clarity, maybe it was wanting to impress the hottie I’d gone hiking with. Who really knows. I just know that without even thinking, I popped four slices of cinnamon raisin bread in the toaster & started grabbing ingredients out of the fridge.
The more I grabbed, the more inspired I became. It was like this frenzy of my taste-buds just took over & compelled me to make the best sandwich I had ever eaten!
The whole grain dijon mustard, spicy arugula leaves, salty gruyere cheese, creamy avocado, sweet tomato, smoked turkey, fresh cracked black pepper & sea salt! Each one getting piled on top of each other before I even had time to think.
One bite in & I knew I’d struck gold.
The way the sweet raisins played off the smoked turkey & danced in my mouth. It was heaven.
I kept making that sandwich for years… but only for a special, select few.
About a year after I moved to Greece, one of my best friends (Zaid) had come to see me. On that occasion (just like this one), I made the bread from scratch. He still tells me about that sandwich.
I think I’ve hyped it up enough…..
…..& don’t be tempted to swap out the bread for something else. It HAS to be raisin bread.
Let me know what you think!
Ingredients: makes 1 sandwich
– 2 slices of gluten-free cinnamon raising bread
– 0.5 to 1 tbs organic mayonnaise
– 0.5 to 1 tsp whole grain mustard
– fresh ground black pepper, to taste
– sea salt, to taste
– 1 slice of gruyere cheese
– 2 to 3 slices (or more) of good quality smoked turkey
– 1/4 of a ripe avocado in slices
– 1 thin to medium slice of juicy tomato
– 3 or 4 leaves of fresh arugula
1. lightly toast your raisin bread. You want it a little crunchy to bring out the flavor in the bread, but not so crunchy that you;ll cut the roof of your mouth.
2. spread the mayo on one of the slices, & the mustard on the other. Grind the pepper & salt onto both your slices.
3. layer up the rest of your fillings in the order you desire, top off with the last slice of toast, stick a tooth pick through the centre for a little stability (don’t eat it though!) & you’re done!
4. sit back & enjoy!
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.