In honor of Mother’s Day, I decided to re-create one of my mom’s favorite all-time dishes, the avocado-and-cheese sandwich. Morning, noon and night she has made these, and I must admit to preferring them to her other favorite, the (dreaded) peanut-butter-and-mayonnaise sandwich. Both contain mayonnaise, something I detested till fairly recently - perhaps as a result of my mom’s 70s experiments with making her own. Yellow and runny, it was never a favorite of mine, and I was all too happy to comply with eating store-bought mayo when she gave up the home-made version. (I seem to recall a similar episode with the Yogurt Maker, though that was even shorter-lived, perhaps because I used the cups for some art project or other after finding them in the basement…)
So, the avocado and cheese. Made with whole wheat bread (I tried it with my personal favorite, sour dough, but it just didn’t taste right) and only the sharpest of cheddar cheese, it is a perfect vegetarian lunch - or dinner, if paired with a salad a glass of wine. As a life-long vegetarian, my mom must have slapped together and eaten something like 60,000 of these!
The secret ingredient for her, until the formulation was changed in the late 90s, was Vege Sal, the age-old celery salt/spice mix that I am told does not contain salt, and is supposed to have been around since the 20s. I tried, OK I really tried, to like it, and to use it in my cooking, but, sorry, I just can’t. So when I saw that my mom no longer used it (because she swears it tastes different, and she would know, having consumed it on nearly all her food all her life!), I secretly rejoiced. Now, her recipe calls for fancy, large-crystal sea salt, usually whatever variety someone has given her as a gift. She has even been known to shake on a pinch of Herbes de Provence, for that singular 90s touch. But because I am a retro-purist, I stuck as close as I could to the original, and toasted to her, for Mother’s Day. Cheers, mom!
Avocado and Cheese Sandwich
Lightly toast 2 slices of whole wheat bread Spread mayonnaise in a thin layer on both Slice an avocado and lay the slices on both slices of bread Salt and pepper the avocadoes (* can use Vege Sal if desired) Cover all with sliced or grated cheddar cheese Broil or toast in toaster oven for 5 minutes, till cheese melts