Today to celebrate day two of Sandwich Week, I made a lovely concoction that I tried in Chile when we were there in December and January. It seems that most food in Chile is smothered with smashed avocados and tomatoes, two of my favorite foods so I was on board with that right from the start.
I had blogged about the El Lomito Italiano previously. We stopped at a Chilean Fast Food restaurant (they all are very diner-like, with long counters and a narrow dining room, and often open-air) on our way to Vina del Mar for New Year's. I didn't actually have this delicious choice but almost everyone in our party did and I had a bite of Ron's. I had a hot dog (vienna) also covered in avocados and tomatoes and sour cream (they call it mayo, but it is sour cream) - also yummy. Avocados in Chile are about $2.00 a bushel since they are native and as we know, back here, they are sometimes $2.00 a piece, and usually either over-ripe or under-ripe. I always try to have at least one a week to have my Chilean Breakfast and now, since it was super easy to make, the El Lomito Italiano (yes, even Chileans like Italian food).
So, this morning I took about 4 slices of prime Angus Roast beef from the deli, chopped it up, and heated it for a few minutes in a frying pan with olive oil and a little garlic. I took a crunchy Kaiser roll and toasted it in the oven for a few minutes. Then a ripe avocado was smashed and a nice roma tomato chopped. Finally, a few dollops of sour cream on top. This was the only thing I ate today. I think I'm still full.
This sandwich is simply amazing, I must say. Very creamy and mild and soooo good. I wonder why we don't use more smashed avocados in it's true form here (and I don't mean guacamole). Maybe the $2.00 a bushel vs $2.00 for one?
Viva Chile!
Foodie Mama
Foodie Mama's Sandwich Fact #2: In 1762, too busy to leave the card table for a proper meal (apparently from a gambling addiction), John Montagu, the fourth Earl of Sandwich, requested salt beef on toast, thus the sandwich was created. And the rest, is happy food history.
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| Vienna with the Typical Avocados and Tomatoes (not my photo) |
So, this morning I took about 4 slices of prime Angus Roast beef from the deli, chopped it up, and heated it for a few minutes in a frying pan with olive oil and a little garlic. I took a crunchy Kaiser roll and toasted it in the oven for a few minutes. Then a ripe avocado was smashed and a nice roma tomato chopped. Finally, a few dollops of sour cream on top. This was the only thing I ate today. I think I'm still full.
This sandwich is simply amazing, I must say. Very creamy and mild and soooo good. I wonder why we don't use more smashed avocados in it's true form here (and I don't mean guacamole). Maybe the $2.00 a bushel vs $2.00 for one?
Viva Chile!
Foodie Mama
Foodie Mama's Sandwich Fact #2: In 1762, too busy to leave the card table for a proper meal (apparently from a gambling addiction), John Montagu, the fourth Earl of Sandwich, requested salt beef on toast, thus the sandwich was created. And the rest, is happy food history.
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| Assembling the el Lomito Italiano |
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| Sandwich Heaven, Muoy Bueno!!!! |