After enjoying my fair share of sandwiches at 'Wichcraft, I brought the yumminess home by whipping up one of the recipes from Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook. Inspired by a salad popular in Ortuzar's native Chile, this celery, avocado, and goat cheese concoction looked easy, summery, and delicious. Plus, it's not on 'Wichcraft's menu, and I was intrigued by the use of celery in a sandwich. See how it turned out and get the easy recipe.
This combination is crisp, cool, creamy, and scrumptious, with the pesto and watercress adding a bold bite. Though the cookbook includes a recipe for homemade walnut pesto, I purchased premade sauce to keep things simple. My only mistake was not heeding the "hearty multigrain" suggestion; I used soft, thick wheat bread, but the moist fillings would be better contained between firmer, more substantial slices.
Ingredients 8 tablespoons fresh goat cheese Directions Makes 4 sandwiches.
Goat Cheese Sandwich With Avocado, Celery, Walnut Pesto, and Watercress
8 slices hearty multigrain bread
1 cup sliced celery (about 1/4 inch thick)
4 tablespoons lemon vinaigrette (recipe follows)
2 cups watercress, largest stems removed
1 ripe avocado, halved, pitted, peeled, and sliced
Kosher salt and freshly ground black pepper
2 tablespoons walnut pesto (homemade or store-bought)
1 cup extra virgin olive oil
2/3 cup fresh lemon juice
2 tablespoons finely chopped shallots
2 teaspoons kosher salt
1 sprig fresh rosemary
8 tablespoons fresh goat cheese
Makes 4 sandwiches.