We have slowly started searching for the scattered pieces of our pre-pandemic lives and I realize that learning to click food pics with my phone, and planning for food pics, and testing recipes has been fun and enjoyable. It has also led to more dishes and props to clean and put away, but overall I have learned a new set of skills that I think I will keep. What started as something to do to kill time last year with the Little Birdies has now become a solo activity while keeping them in mind. We, the Old Birds, are still settling into an empty nest and a year later are trying to work with the pain of not seeing them every day and making peace with the imaginary sounds of their sometimes chirping and sometimes cackling upstairs. I still tend to cook for more than two and he still most definitely buys groceries for 4 or even 6.

A bag of 12 ciabatta rolls, a 5 pack of cucumbers and a bag of avocados…slight overkill for 2 people. However, I was thinking back to the yummy sandwiches we used to pick up for lunch in Bristol, UK and how they would bring together some interesting ingredients in ways that I would not have thought of. Like onion jam and cheese or alfalfa sprouts and cucumbers.

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Step by Step

1. 4 sliced ciabatta rolls, as fresh as possible.
   • Substitute with sandwich bread, white or brown.
2. 1 medium cucumber, washed, peeled and thinly sliced.
3. 2 avocados, peeled, pitted and sliced.
4. 4-6 tbsp spinach artichoke dip (store bought)
   • Substitute with any cheese spread. I have used plain cream cheese, plain white butter, and garlic and herb goat cheese spread in other versions.
5. 1 cup baby spinach leaves.
6. Take one ciabatta roll and spread the dip generously on both sides.
7. Add a layer of sliced cucumbers and sprinkle with salt and pepper.

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8. Add a layer of sliced avocados, sprinkle with salt and pepper and squeeze a few drops of lemon juice.
9. Spread a few spinach leaves on top of the avocados.
10. Place the other half of the roll on top of the spinach leaves and press down gently.
11. Heat the electric sandwich maker (or a panini grill if you have one). I have a really old one that works great.
12. Place two sandwiches in it.
13. Add a smear of butter on top of the sandwich and press down hard till it closes.
14. Toast till the roll is golden brown on top and crunchy on the sides.
15. Serve hot with a side of chips and juice for a quick workday lunch.

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Some Tips

These sammies can be had cold and need not be grilled. I love a hot sammy so I tend to heat mine up.

If you don’t have an electric toaster or a panini press, you can heat a griddle (tava), add some butter or oil and place the sammy on it. Press down with a wooden spatula or the back of a glass/steel bowl. Flip and do the same. It give the same results.