Avocado, Tomato, Soy Cheese and Dill Sandwich

While we were in Boston for the Yoga Journal Conference we fell in love with the Trident Bookstore and Cafe and it became our midday meeting spot to download everything we’d absorbed in the morning and enjoy some seriously delicious food.

Now, as I’ve mentioned before, I’m not a super strict vegan. From time to time I’ll have some cheese. The Monday after the conference was over was one of those times. With all of my asana practice behind me, I took the chance and had a little bit of heaven in the form of Havarti. It was truly delicious but I couldn’t help but wonder if the Havarti would taste significantly better than Soy or Rice cheese. Since I’ve tried neither, a taste test challenge was in order.

Was the Havarti yummy? Yup. Was it worth the trouble in my tummy? Nope. The cheese just isn’t worth it, especially if it’s not the star. (sorry Todd) It’s creamy avocado in combination with the acidity of the tomatoes, heat of the red onion and the hit of dill that makes this sandwich a winner. The cheese just holds them all together.

Because this sandwich is an open face melt, I’ve time-lapsed the layering of ingredients so you can see how it all comes together to create the luscious glory that is this sandwich. I should also note that in the Trident version, the avocado is a puree spread over toast, topped with Dill Havarti and the tomato and red onion come on the side. I can’t see how anyone would opt out of these, so, in my version they’re in the mix.

Much love to Boston for being the backdrop for one of the best weekends in recent memory and bringing us the Trident tastiness that follows below. This is what’s happening so get on board.

Avocado, Tomato, Soy Cheese and Dill Sandwich

inspired by the Trident Cafe, Newbury Street, Boston, MA, makes one sandwich but multiplies brilliantly
Prep time: 10 mins, Active time: 10 mins

For the Sandwich:
1 slice of sourdough bread
enough olive oil to lightly brush the top of the bread
1 tomato, sliced
1 avocado, sliced
1 tsp lemon juice (drizzled over avocado and tomatoes)
red onion crescents or rings to taste
sea salt and pepper to taste
1/4 soy or rice mozzarella
few sprigs of fresh dill

Method:
1. Preheat oven to 400℉ and set to broil.
2. Brush sourdough with olive oil, place on oven rack and toast until lightly golden, about 3-4 mins.
3. Layer tomatoes, avacados, red onions, lemon juice, salt, pepper, cheese and dill as per the photos above and place on a lined baking sheet.
4. Bake in oven until cheese has melted and browns slightly. Remove and enjoy!