How to make a salad sandwich

Arugula and Avocado with Turkey Sandwich (Friendship Sandwich)

total time:15 minutes


total time:15 minutes



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If you follow comedian and writer Alison Libby or pastry chef Natasha Bikovich on Instagram, you’ve seen it: a sandwich of fat like a softball, an explosion of green leaves and sprouts, with a strip of beige (usually turkey and cheese), a few slices of avocado, and maybe Some cucumber or something else with a lot of crunch. It’s a salad in the form of a sandwich, and it’s a sign of their long-standing friendship.

It was late summer of 2002 at Cornell University when the two first met on their way to a crew event. “Rowing brought us together, but after that conversation, I just knew, OK, this person is going to be one of my best friends,” Libby says.

A year later, when both were unceremoniously cut from the Cornell Rowing Team, they quickly realized they had more in common than a desire to speed through the water with a steady clip. They’ve shared a major (English), an itch to compare the “normal” details of their lives (“We always know what the other person is having at every meal of the day”), and sandwich style, says Bikovich.

They began meeting for lunch at a campus café called Cascadeli, where sandwiches were large, thick, filled with crunchy vegetables and wrapped in white butcher paper before being cut in half. “It was the kind of sandwich you could have half of for lunch, and it would stay nice and crisp until you could have the other half for dinner,” says Bikovich.

How to upgrade your favorite sandwich

The two share a dislike of bland sandwiches, spreadable sandwiches—”we’re not with mayonnaise or mustard,” says Libby—bread with too strong flavor or texture, and sandwiches with a lot of meat and cheese.

These sandwich preferences have helped solidify their relationship over the years. Since the start of the year, they’ve been making their perfect sandwiches—a bit of thinly sliced ​​turkey, a pinch of cheese, a ripe avocado, and a mountain of greens—in the kitchens of their condominium and cottage. After college, they both ended up in New York City, keeping the sandwich tradition alive in small apartment kitchens, always exchanging photos and notes of where to get “good turkey” and “right bread.”

Today, the two often meet for picnics at the beach or in the park, in the backyard or on the rooftop to share food, and this sandwich, the friendship sandwich, is often the star of the menu. When they are apart, they share pictures of their sandwiches with each other. Pickowicz has a photo album on her phone called “Friendship Sandwich”.

“I always know if Natasha is making anything, but especially a sandwich, I’ll love it,” says Libby. “It’s just our style.”

Today, nearly 20 years to the day since they first met, the sandwich keeps them close. The two travel frequently for work and life, with Libby’s adorable “Oh My God, A Show About Abortion” that took her to Los Angeles, and Bikovich orchestrated bakery sales in support of Planned Parenthood and abortion boxes on both coasts. When they’re on the road, the sandwich pops up on Instagram, with each tagging the other in their Instagram photos and stories, letting the world get a taste of a little bit of their friendship, too.

Like a relationship you need to take care of, this is a sandwich that requires care. It only contains a few ingredients, so the texture and flavor of each are important. Look for a roasted turkey that has not been soaked in brine. (Try local Jewish foods.) Look for soft rye bread or semolina bread, so you don’t have to struggle to eat the first bite. Layer on fresh arugula or any other lettuce for maximum crunch. Don’t skimp on the avocado, so the sandwich has a touch of cream. Season it while making the sandwich to make sure every bite has good flavor. Finally, make a second sandwich, so that there is one for you and one for a dear friend.

Rocca and avocado sandwich with turkey

  • If you can’t eat gluten >> use gluten-free bread or wrapping.
  • No avocado? >> Skip it, or consider replacing it with a touch of more cheese.
  • Not a cannibal? >> Delete the turkey. Add a splash of chickpeas for a bit of protein.
  • This sandwich has no fat >> because of the texture of avocado and cheese. However, feel free to add one if you wish.

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  • 4 thin slices of jewish rye bread, semolina bread or 2 thin, crunchy sandwich rolls, divided
  • 1 ripe avocado, peeled and sliced
  • 2 ounces roasted turkey, thinly sliced
  • fine salt to taste
  • Freshly ground black pepper, to taste
  • 2 ounces (about 2 large handfuls) arugula, spinach, buttered lettuce, the jewel or a combination
  • 1 ounce alfalfa sprouts
  • 1 Persian cucumber, thinly sliced ​​biased
  • 2 ounces sharp cheddar cheese, thinly sliced
  • Pickles for serving (optional)
  • Potato chips, preferably potatoes, for serving (optional)

Place the bread on a cutting board. Top a slice, or half a roll, with a few slices of avocado. Garnish the avocado with half of the turkey and season a little with salt and pepper. Put half the vegetables, sprouts, and cucumbers, and season them lightly with more salt and pepper. Put cheddar slices on top. Lay another slice of bread on top of the cheddar, pressing down gently to help secure the bread with the fillings. Repeat the process with the rest of the ingredients to make the second sandwich.

Cut each sandwich in half and serve with pickles and chips on the side, if desired.

Calories: 464 Total Fat: 24g; saturated fat: 7 g; cholesterol: 38 mg; Sodium: 772 mg; carbohydrates: 44 g; Dietary fiber: 8 g; sugar: 5 g; Protein: 22 grams.

This analysis is an estimate based on the ingredients available and this preparation. It should not replace the advice of a dietician or dietician.

Adapted from pastry chef Natasha Bikovich and comedian Alison Libby.

Tested by G. Email questions to vorac[email protected].

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