We broke for lunch at Le Pain Quotidien, which is without question one of my favorite lunch spots in the city. Their iced green tea is excellent, and their pastries are pretty spectacular…but nothing beats their fresh, light, and slightly offbeat sandwich options. I ordered the ricotta, fig & honey open-faced sandwich, and it was perfection on a plate. To make one for yourself, just spread a thick layer of ricotta on lovely, crusty bread, top with a handful of diced tomatoes and a few chopped figs, and drizzle over a generous tablespoon or so of honey. Yurrrm.
Felix’s avocado, chorizo & shrimp sandwich was equally spectacular. I completely forgot to take a picture of it, but here’s what I’d do to whip up a super-easy interpretation of that beautiful thing:
First, I’d forget the shrimp, because a) it’s expensive, and b) I like to keep things as easy as humanly possible, and shrimp is easy…but no shrimp is easier. So: just spread 1/2 mashed avocado over two halved slices of bread and top with diced tomatoes, thinly sliced chorizo, a few slices of medium-sharp cheddar, and a light drizzle of olive oil. Maybe some salt & pepper. But that’s it.
Another, sort of deconstructed interpretation of Felix’s sandwich: Serve up some slices of avocado alongside crusty bread topped with chorizo chunks and a poached egg or two. Hello, odd-yet-amazing Sorta-Eggs-Benedict brunchy-sandwich.
Lower image via Journal of Healthy Living.