‘Wichcraft Sandwich Week is almost over, so I hope that everyone has entered to win a copy of The ‘Wichcraft Cookbook! All you have to do to enter is leave a comment here or on any other ‘Wichcraft themed post I’ve made and tell me about your favorite sandwich, what you remember about sandwiches growing up, or anything else sandwich related. So far, I’ve made the Slow-Roasted Pork Sandwich with Red Cabbage, Jalapenos, and Mustard, the Roasted Pork and Prosciutto Sandwich with Pickled Pepper Relish, the Meatloaf Sandwich, and I even used a few small side recipes from the book in my Salsa Verde Brisket. I also want to reiterate that this is a non-paid give away – I just love the book so much that I want to be able to share it with as many people as I can.
This is a great sandwich with which to remember this past summer. The sun is out today in New York, but the weather is a bit chilly and it’s a harsh reminder that summer is definitely over. However, as this recipe uses unripe mango, for a slightly tart, crunchy bite in contrast with the salmon and avocado, you don’t need any seasonal summer ingredients to make it! The smoked salmon and avocado are a natural pairing, I think, and I love the combination of sweet and salty, which is exactly what the mango and salmon bring to the table. The basil is a lovely neutral herb in comparison to the rest of the ingredients, so it adds a bit of an earthy flavor without overwhelming your taste buds. Kramer and I had this sandwich for lunch one day on a lazy Sunday afternoon, and I couldn’t have been happier with it, especially because it requires no cooking at all! Just throw everything on some bread an call it a day – and isn’t a simple sandwich sometimes the best sandwich?
As a side note, I am also giving away $100 through my partner, Knorr, and the sweepstakes ends today! Go over to this post to find out how to win $100 and more from Knorr Homestyle Stock!
- 1 small, unripe mango, peeled and julienned (cut into thin, matchstick-like strips)
- juice of ½ a lime
- kosher salt, to taste
- 8 thin slices of bread (I used a multi-grain bread)
- 1 ripe avocado, halved, pitted, peeled, and sliced
- extra-virgin olive oil
- freshly ground black pepper
- 8 ounces smoked salmon, thinly sliced
- 12-16 fresh basil leaves, washed and dried
- Start by preparing your mango. I find that the easiest way to julienne a mango is to peel it with a vegetable peeler, then cut it like you would an apple. Slice it into thin, matchstick-like strips, then place it in a bowl and toss with the juice of ½ a lime and season with a pinch of kosher salt. Taste, adjust the amount of salt or lime juice as you see fit, and set aside. I had lots of extra mango, so I put it in a plastic bag and snacked on it over the next few days – the lime helps to preserve it, so it will keep for a while.
- Lightly toast your bread in the oven or a toaster, then place the avocado on 4 slices of bread and gently mash and spread it with a fork. Drizzle with a tiny bit of olive oil, then season with some freshly cracked pepper. Top the avocado with the mango, then the smoked salmon, and finally, the basil, evenly amount all 4 pieces of bread. Top with the other 4 slices, cut into halves, and serve.