Long ago, in the magical land known as Houston, there was a bagel shop. I think it was called the Bagel Manufacturer or something like that. I can’t remember. Anyway, my parents used to take us there for lunch sometimes and I remember getting a California style bagel sandwich with muenster cheese, alfalfa sprouts, tomato, etc. It was divine. So, much like that Insalata Della Nonna, I have spent much time perfecting my own version of this. I can’t really justify bagels in my diet anymore, so I use different bread. I also love love love aioli, so I added that to the sandwich rather than just plain mayonnaise. The trick, however, is melting the cheese over the rest of the sandwich to seal in all the ingredients. Yum!
1 small ciabatta loaf or panini bread, sliced in half (or whatever bread you want to use. It’s just better to use one that won’t get soggy.)
4-5 slices roasted chicken lunch meat (I like low-sodium varieties)
2 thin slices of tomato
4 thin slices of avocado
alfalfa sprouts or any microgreens, piled high
1 – 2 slices muenster cheese
For the aioli (makes more than you need for one sandwich):
1/4 C mayonnaise
1 T lemon juice
1 clove garlic, minced
salt and pepper, to taste
Preheat boiler to 400 degrees. Stir together the aioli ingredients.
Buid the sandwich in the following order: bread, aioli, chicken, tomato, avocado, sprouts, cheese.
Place sandwich, open, in the broiler and leave in about 5 minutes, until the cheese is melted and the bread on the other half is toasted. Remove from oven and put together, slice in half, and enjoy!