MammaDucky's Favorite Sandwhich

Oh sweet vegetarian sandwich, I love you.

Don't stop reading just cause I said "vegetarian." I'm not a vegetarian at all. I loves me some steak, medium rare. Yeah buddy.

Oh yeah, back to the sandwich. I used to work at this little bakery/deli. The place is awesome. If you're ever in the Riverside, CA area Jammin' Bread, at the Canyon Crest Towne Center, is a must visit.

They bake all of their breads daily (anadama, honey wheat, focaccia, white, sourdough, olive, etc), have fabulous pastries, cakes and other desserts, a large selection of teas, and THE BEST pasta salad you'd ever taste.

Ok, now that I'm drooling, I'll get to the point.

My all time favorite sandwich there is their vegetarian. I prefer it on the focaccia or olive bread.

Having made the sandwich A LOT and eaten it A LOT (although, I was at my thinnest ever when I worked there) I can tell you how to replicate it.

This sandwich takes a bit of prep work, but it's very worth it.

You'll need:

Dill dip (you can buy this or make your own*)

ripe avocado

tomato

cucumber

spinach

provolone cheese

cheddar cheese
red onions

bell peppers (I didn't use them because I don't like them raw)

Slice the tomatoes, cucumbers and onions. The cheeses can be purchased sliced or do it yourself (dur). Mash up one avocado, but leave a good bit of chunk to it. At the bakery we used to chunk it and then just spread it on the bread (but you can only do that if your avocados are perfectly ripe, mine were, tee-hee).

"MammaDucky, how do I properly do all that to an avocado?"

Don't laugh. I've had no less than 4 phone calls asking this same question. Ok, they used my real name, but you know what I mean.

First, cut your avocado in half, lengthwise.

Next, with a sharp knife, whack the seed/core (PLEASE be careful) with the blade so it sticks in it. Give it a twist and the seed should release. Grab the blade from behind and push the seed off with your fingers.Score the avocado while it's still in the rind!Now, scoop the flesh out with a spoon and you're good to go. If you want, give it a good mash or run the knife through your bowl a few times.
Back to the sandwich. Spread one side with the dill dip and the other with the avocado.
Lay the slices of cucumbers on the avocado side. This is important, as it helps prevent them from sliding out of the sandwich. On the dip side, put the tomatoes and then the spinach.
Put the remaining ingredients on the sandwich. On mine, I put one cheese on top of the cucumbers and the other on top of the spinach with the onions in between. I think it's just a weird thing of mine, but that's how I always made it at the shop.Ooooo, yums.

**I make my own dill dip for this sandwich. It's fairly simple and yummy. I make it at least a night in advance so the flavors have time to mix together nicely. Mix 1 Cup sour cream with 1/2 Cup mayonnaise. Add in 1T minced onion (dried), 2tsp. dill weed and 1tsp parsley flakes.