Welcome back to 'Wich of the Week, where every Wednesday I'll feature a different sandwich I've eaten or prepared at home, complete with photos and instructions on how to re-create it.
Today's sandwich comes from a cheerful hidden gem called Estela's, which is one of my favorite sandwich shops in San Francisco. Not only are the creations humongous — piled with cold cuts, a variety of cheeses, and yummy condiments like artichoke spread and cranberry mustard — but they're also filled to the brim with fresh produce so you can feel good about devouring them.
Lately I've been leaning toward Estela's vegetarian options, particularly the Carrot. To find out what's in it, read more.
The menu at Estela's has just about anything you could want, but I like the veggie options because I can eat the whole sammie without feeling disgustingly full. And thanks to the avocado and havarti dill, the Carrot is one of the most flavorful veggie sandwiches I've ever had.
This sandwich would be very easy to re-create at home and requires no cooking or toasting. Here's what you'll need:
- 2 slices of thick multigrain bread
- 2 slices of tomato
- 2 to 3 slices of dill havarti cheese
- 2 pieces of red leaf lettuce
- 4 thick-cut cucumber slices (I recommend slicing the cuke on the diagonal)
- Thinly-sliced red onion, to taste
- About 1/3 cup of shredded carrots
- About 1/4 of an avocado, sliced
- Dijon mustard and mayonnaise
To make your own version of the Carrot, spread Dijon mustard on one slice of the multigrain, then top with cheese, lettuce, onion, cucumber, and tomato. Scatter the carrots evenly across the tomato, then put the avocado on top of the carrots. Spread mayo on the other slice of bread and lightly press the slice onto the veggie pile. Hold with both hands and eat!