It may look unassuming, but I’d been dreaming about this sandwich recently. THIS was the quintessential sammy of my San Diego college years and a defining food for me. Back when I was “college poor,” hanging with cheap friends, I rarely ate in restaurants. But I remember this sandwich, practically every San Diego casual menu had it.
My nutrition studies at SDSU were eye-opening. Up ‘til then, my only relationship with an avocado was as guacamole. My copy of Diet For A Small Planet, the vegetarian nutrition tome I still recommend, sits here on my bookshelf, dog eared and food stained. Yes, I was a vegetarian – 15 years, in fact (why I stopped was spineless, succumbing to the pressure of being boring to eat with). But San Diego still influences my relationship with food. I love real ingredients. I read labels. I reject frankenfoods: artificial sweeteners, hydrogenated oils, high fructose corn syrup, sodas, even power bars. Yet I’ve softened over the years and admit that frankenfoods sometime sneak into our home… party leftovers. Shopping mistake. To make up for it, a good sandwich helps. Tell me… is this a familiar sammy to you, or is this Pure San Diego?
Jack Cheese, Avocado and Alfalfa Sprouts Sandwich
- whole wheat bread, toasted
- Hollywood Safflower mayonnaise
- fresh avocado
- Monterey jack cheese
- alfalfa sprouts
- sprinkle with Spike