Total time:15 minutes
Servings:2
It was late summer 2002 at Cornell University when the two first met on their way to a crew event. “Rowing brought us together, but after that conversation I just knew, okay, that person was going to be one of my best friends,” Leiby said.
A year later, when they were both unceremoniously fired from the Cornell rowing team, they soon realized they had much more in common than a desire to speed through the water at a regular rhythm. They shared a major (English), an itch to compare the “mundane” details of their lives (“We always know what the other person is eating for every meal of every day,” Pickowicz says), and a sandwich style.
They started meeting for lunch at a cafe on campus called Cascadeli, where the sandwiches were big, thick, full of crunchy vegetables and wrapped in white butcher paper before being cut in half. “It was the kind of sandwich where you could have half for lunch, and it would stay nice and crispy so you could have the other half for dinner,” says Pickowicz.
The two share an aversion to soggy sandwiches, spreads – “we’re not mayonnaise or mustard people”, says Leiby – overly flavored or textured bread, and sandwiches with too much meat and cheese.
These sandwich preferences have helped strengthen their relationship over the years. From the first year, they were making their ideal sandwich – a bit of thinly sliced turkey, a bit of cheese, a ripe avocado and a mountain of greens – in the kitchens of dorms and group homes. After college, they both reunited in New York and carried on the tradition of the sandwich in tiny apartment kitchens, still sharing photos and notes about where to find the “right turkey” and the ” good bread “.
Today, the two meet frequently for picnics on the beach or in the park, in a backyard or on a rooftop to share food, and it’s often that sandwich, the sandwich of friendship. , which is the star of the menu. When they are apart, they share pictures of their sandwiches with each other. Pickowicz even has a photo album on his phone called “Friendship Sandwich.”
“I always know if Natasha makes something, but especially a sandwich, I’m going to like it,” says Leiby, “It’s just our style.”
Now, nearly 20 years to the day since they first met, the sandwich keeps them close. The two travel frequently for work and life, with Leiby’s hit stand-up show “Oh My God, An Abortion Show” taking him to Los Angeles, and Pickowicz having hosted bake sales. in support of Planned Parenthood and abortion funds on both coasts. When they’re on the road, the sandwich makes Instagram appearances, with each of them tagging the other in Instagram photos and stories, letting the world taste their friendship as well.
Like a relationship that needs to be taken care of, it’s a sandwich that demands attention. It only has a few ingredients, so the texture and flavor of each matter. Look for roast turkey that has not been soaked in salt solution. (Try your local Jewish deli.) Look for soft rye bread or semolina bread, so you don’t have to struggle to take the first bite. Layer on top of the freshest arugula or other lettuce, for maximum crunch. Don’t skimp on the avocado, so the sandwich has just a touch of creaminess. Season it as you build the sandwich to make sure every bite has great flavor. Finally, make a second sandwich, so there’s one for you and one for a dear friend.
Arugula and Avocado Sandwich with Turkey
- If you can’t eat gluten >> use a gluten-free bread or wrap.
- No lawyer? >> Ignore it or consider replacing it with a bit more cheese.
- Not a meat eater? >> Omit the turkey. Add a hummus smear for a bit of protein.
- This sandwich has no spread >> because of the creaminess of the avocado and cheese. That said, feel free to add one if you wish.
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- 4 thin slices of Jewish rye bread, semolina bread, or 2 thin, crispy sandwich buns, split
- 1 ripe Hass avocado, pitted, peeled and sliced
- 2 ounces thinly sliced roast turkey
- Fine salt, to taste
- Freshly ground black pepper, to taste
- 2 ounces (about 2 large handfuls) arugula, spinach, butter lettuce, little gem or a combination
- 1 ounce alfalfa sprouts
- 1 Persian cucumber, thinly sliced on the bias
- 2 ounces sharp cheddar cheese, thinly sliced
- Pickles, for serving (optional)
- Crisps, preferably potatoes, for serving (optional)
On a cutting board, lay out the bread. Garnish a slice or half of the roll with a few slices of avocado. Top the avocado with half the turkey and season lightly with salt and pepper. Layer over half the greens, sprouts, cucumber and season lightly with more salt and pepper. Garnish with slices of cheddar. Place another slice of bread on top of the cheddar and press down gently to help secure the bread to the toppings. Repeat with the rest of the ingredients to make the second sandwich.
Cut each sandwich in half and serve, with pickles and fries on the side, if desired.
Calories: 464; Total fat: 24 g; Saturated fat: 7g; Cholesterol: 38mg; Sodium: 772mg; Carbohydrates: 44g; Dietary fiber: 8g; Sugar: 5g; Protein: 22g.
This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.
Adapted from pastry chef Natasha Pickowicz and comedian Alison Leiby.
Tested by G. Daniela Galarza; questions by e-mail to [email protected].
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Check out this week’s Eat Voraciously recipes:
Tuesday: Caramelized corn and sumac on Labneh
Wednesday: Red cabbage and fennel salad with sunflower seeds
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