Today is National Sandwich Day and I couldn’t think of a better sandwich to feature on this special day! Please read on…
Growing up in Canada in the 1970s, dishes like Pineapple Chicken, Sloppy Joes and Moulded Salads were standard fare and my house was no different. That was until 1975 when my mom made a solo trip to California to visit friends and family. She started in Beverly Hills and went up to coast as far as Carmel, a decade before Clint Eastwood would become mayor.
When she returned, she introduced us to a new and exotic fruit: the avocado. Yes, it’s a fruit! Seems hard to believe that avocados were unique to us but they weren’t readily available like they are today and they were also expensive. When mom was lucky enough to find one or two at our local supermarket, she’d make a sandwich she first tried in California, composed of bacon, avocado and tomatoes.
Jackie’s Cali Sandwiches
Bacon (two or three slices per sandwich)
Toasted bread (try rye bread!)
Salt & Pepper
- Cook bacon to crisp either in frying pan or baking in oven and blot on paper towels
- Slice tomatoes
- Slice avocados last just before toasting the bread as they will oxidize and being turning brown
Assemble the sandwiches on toasted bread. Enjoy!
These sandwiches are quick and easy to make. Plus, the avocados are a healthy nutrient-dense food with a lot of health benefits.
On the “Sugar Scale” [my unofficial recipe rating system], this recipe scored an 8 out of 10. The sandwiches score a 10 for flavour and a nine for ease; however, since they contain bacon, I felt compelled to remove another point.
The views expressed in this post are purely my own. See my disclosure policy for more information.