But seriously, like I said, it was a process of improvisation, and the result was more than the sum of its’ parts.  And it may have been jamón serrano instead of prosciutto, definitely not the same thing.

About the avocado, factoid of note:  I live in Mexico, and because of the long the USA embargo on mexican avocado, it’s always been plentiful, inexpensive and everywhere.  For example, the more successful taco stands go through several buckets of avocado paste in the course of a day.

(Just my opinion).

Incidentally, did ‘sandwich’ initially have a capital ‘S’? If so, when did it change to lower case?

Oleo: butter and olive oil with finely chopped garlic, a sprinkle of powdered onion, paprika and just a pinch of basil, place in the fridge for an hour.  This will replace mayo.

Make a bed of thin slices of tomato with chopped shallot on top, sprinkle olive oil and just a bit of balsamic vinegar, add a pinch of sea salt and cracked pepper.  Let chill for a while.

Split a baguette, make a cradle with the top half by taking out the soft crumb.  Lightly toast with the oleo, then toast it some more with swiss cheese on the cradle and a slice of smoked turkey ham on the bottom half.

Then out of the toaster oven and the final stage:  pile on a bit of brie or camembert cheese, three slices of prosciutto, five slices of salami, the tomatoes with shallot, and your mustard of choice.  Avocado optional.

Yowza.

FTA: “When he was offered the earldom he could have chosen Portsmouth but he chose Sandwich – today we could be eating a Portsmouth.”

Ya know, that name makes more sense on a lot of levels.